jarrod faljean - looking for more growth - antelope, CA
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| i began making pizzas at the age of 13. after 9 years of the same position, i would move on to try other opprtunities, like working for cattlemans steak house as a pantry cook, went to marie calenders and worked the buffet lines on sunday brunch as well as prep at night. i returned to the the pizza lines of my first position and worked again for nearly 13 years as their lead dinner cook, trainer and closing manager. at age 36, i went to culinary school in sacramento ca. at kitchen academy, and recently graduated in november of 2007 in july of 2007 i began new employment at crush 29 as a pantry cook, and have been moved on to be a trainer for the pantry and pizza secrtion, and now working to become a line chef/ supervisor. during my time in school as part of graduation i spent 6 weeks externship in new york city. where i worked at Gordon Ramsay @ the London Hotel under chef Josh Emett. while in new york i also toured the kitchens of Todd English( olives), Mario Batali(bobo), Daniel Boulud( cafe daniel), Ann Burrell, and worked 24 hours of free trailing for bobby flay at mesa grill. |
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| kitchen Academy of sacramento ca. | |
| at graduation i was given 4 honors, for attendance, a 4.0 gpa, chefs choice to succeed, and most successful externship. |
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| 10 Years + | |
| Yes | |
| crush 29, kitchen academy of sacramento | |
| italian,wine country cuisine and californian cuisine | |
| gordon ramsay, bobby flay, robert irvine, daniel boulud |
Gallery
| chicken & lobster ceaser on a cocktail toast. |
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