Sam Burgess Email & Phone Number

Providence, Ri, Us

Founder of white-label recipe development and consutling service for food brands looking to engage and excite through original recipes and live events. Services include original recipe development, brand ambassadorship, food styling, photography, and recipe videos. There are links to many of my original recipes already across the internet, so check it out!

Looking to contribute to a greener and more regenerative food system? Bootstrap Compost has been mitigating food waste and turning it into viable compost and soil across New England since 2011. I'm excited to be a part of their growth in finding new forward-thinking restaurant and food service partners. Are you ready to be part of the solution too?The product is simple, you save all food waste and compostable materials in our buckets or toters, and we collect it and give it a new life. We offer turn-key solutions for quick setup, educational sessions for staff, and detailed reports on the sustainable impact of your compost-- upon request. There are a wide array of reasons why composting is important, but to me, I see it helping close the food system, reduce+repurpose waste, and rebuild nutrient-dense soil. If you want to learn more please email me at sam@bootstrapcompost.com .Bootstrap is taking the next step to build a greener food system by turning our fleet of collection vehicles ALL ELECTRIC. This is the next step to reaching net-zero carbon and increase the impact of the entire service. Learn more at the GoFundMe link below:https://www.gofundme.com/f/can-you-help-bootstrap-compost-go-electric

Forge to Table has a lineup of hand-forged knives and state-of-the-art kitchen tools for home cooks and culinary professionals alike. The brand is focused on affordability, quality of blades, and chef-driven design to allow anyone to access beautiful tools for success in the kitchen. I manage, author, and photograph recipes that are published through the Forge To Table Test Kitchen.I work with wholesale accounts, and popup markets, and set up strategic partnerships to grow the brand in meaningful ways, including partnerships with the National Restaurant Association Education Foundation. Visit ForgeToTable.com/Shop and use discount code TESTKITCHEN to get 10% off!

Landsberg Am Lech, Bavaria, De

The RATIONAL Certified Chefs are industry professionals who support you with your team's training and much more. If you have an application or recipe questions, we provide support 365 days a year. Fast and easy support – from one foodservice professional to another!Responsibilities include:-Training new RATIONAL customers on ways to maximize yields, cut down on labor, and automate systems-Events support, live demos, group training, sales support-Representing the brand and growing our professional network of chefs

Collaborate with RI Mushroom restaurant accounts to formulate and execute new recipes featuring a variety of RI Mushroom products.Prepare and execute demos and culinary events for RI Mushroom Company. Demos feature the multiple varieties of fresh and exotic mushrooms in delicious and varied preparations for crowds at Whole Foods, food festivals, and local farmer' markets.

Pawtucket, Rhode Island, Us

Freelance writing about the thing that makes Rhode Island the best- FOOD! Capturing topics that interest me including food fermentation, mushrooms, local chefs, and more.

Volunteer delivery driver with the Mount Hope Community Center on Camp St, delivering groceries to elderly or disadvantaged community members in Providence. Deliveries once or twice a week depending on other work schedule. Glad to give back to the community!

Volunteer work with the rest of the board and community members to address problems, beautify the streets, and engage neighbors to become a stronger community. Digital media & web design focus along with volunteer work and event planning.

Part-time online media consulting with local neighborhood association with a focus on community engagement. Responsibilities include writing and releasing E-newsletter, sharing volunteer opportunities, social media content and scheduling, general member engagement, website content creation, and assistance in ongoing operations and volunteer.

Assisting Kathy Casey and her beverage and food teams to execute various activations, speaking events, demos, set-up, and breakdown. Assisted with VIBE Cocktail Conference 2022 in Carlsbad, CA, Flavor Experience 2022 in San Diego, CA, and Flavor Experience 2024 in San Diego, CA.

Washington, District Of Columbia, Us

Assisted White House Executive Chef, Cris Comerford, and the culinary team in executing seasonal holiday banquets and parties at the historical White House kitchen. Responsibilities included food prep, food safety, a-la-minute cooking, plating, and organization.

We at CHI Kitchen hand-craft a variety of fermented foods, including traditional Napa kimchi, sesame slaw, vegan kimchi, and kimchi pickles. All our products are flavorful, freshly made, and the highest-quality outside of South Korea! If interested in learning more send me an email at sam@chikitchenfoods.com

Assisting in the preparation, set-up, and execution for high-end, vegetable-focused catering events. Wedding receptions, family reunions, and corporate parties are the majority of the events worked.Website: http://www.sweetpeasllc.com/

Worked with an up-and-coming progressive Democrat, Geena Pham, to spread her message and encourage high voter turnout for State Senate Special Election in Ward 3, Providence, RI. Responsibilities included working with the campaign coordinator to distribute election materials, door-knocking, and conversations with neighbors to understand what they expect in a representative.

Los Angeles, Ca, Us

Work in licensing new delivery and take-out-only restaurant concepts in one facility with a dynamic start-up company! Lower overhead and startup costs than brick-and-mortar or food truck concepts.

Rye Brook, New York, Us

Communicate with corporate chefs and dieticians to formulate and execute new entrees, salads, soups, sides, and desserts into the Webtrition/MenuWorks system to be used at 800+ FLIK Hospitality accounts. Many new recipes have a focus on FLIK's FIT nutritional guidelines as well as expanding vegetarian and vegan options.

Co-Founder of food research & development company focusing on sustainability in the beer brewing industry by up-cycling Brewers Spent Grain (BSG) into a variety of products. I have worked on operational plans for RI BSG processing, product prototypes/optimization and social media manager. Follow us and check out our progress on www.goingwithourgrain.com !

Developed a variety of functional, organic, and clean label food & beverage products. Familiarized with flavoring work, ESHA analyses, solid% testing, alternative/non-nutritive sweeteners, formulation, pH readers, homogenization, meeting project deadlines.

Back of house line work with a focus on food technology in a restaurant setting. Gained experience with freeze drier, PacoJet, C-Vap, pressure cookers, and dehydrators. Worked closely with chef to refine my flavor skills and precision when preparing for service.

I work with Urban Greens Food Co-op to develop educational & culturally appropriate food infographics, pamphlets and recipes to pass onto the community in which Urban Greens Co-op serves. I also develop recipes and products for their prepared foods section once the storefront is open.

Gained experience in live wood-fired entertaining and catering. I was responsible for lighting the fire, keeping it stoked and cooking pizza, appetizers and breads for weddings, food festivals and Newport Polo (Middletown, RI). I volunteered as a organic garden adviser, and worked to plan, tend and harvest a 1/4 acre garden, apple orchard and beehive. We grew various heirloom tomatoes, zucchini, eggplant, raspberries, blueberries, watermelons, strawberries, plums, hot peppers, sweet peppers, cucumbers and much more.

Responsibilities included charcuterie, prep, station set up, time management, temperature control, proper dish assembly, high quality of food, high quality of service, station breakdown, sanitation

Interviewed multiple farmers, food purveyors & Chefs on their start up, experience with WhatsGood, and their beliefs on Farm-to-Table cuisine. Wrote original pieces on nutrition & sustainability for the online blog.

Intern for local RI Food Magazine. In charge of writing blog posts about local food scene, nutritional topics and what's trending in food. Recipe development using local, in season ingredients for the home cook as well as photography of those dishes. In charge of all social media outlets including Facebook, Twitter & Instagram.

Prep and serve different events with Julians Food Truck, the Omnibus.

Hosted multiple stations in back of house of American restaurant. Prepared food items for service with efficiency and speed. Served 150-350 customers daily.

Hosted multiple stations in back of house of Steak & Seafood restaurant. Served 300-600 covers per night. Managed time effectively to execute completion of order.

Hosted multiple stations at poolside grill. Interacted with 150-200 guests daily to assure positive experience. Managed time effectively to execute completion of order.

First culinary industry position working a poolside grill. Responsibilities include preparing salads, sandwiches and appetizers for 50-150 guests daily.

Associate'S Degree, Culinary Arts/Chef Training

Bachelors Degree, Culinary Nutrition, Food Science & Product Development

Culinary/Baking Arts & Hospitality Management