AD:January Chef of the Month is Douglas Wodja - Executive Private Chef - Confidential, TX
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| http://www.cheftanner.com | |
| I truly love everything there is to do with food. I wake up and think of food and work on my desires each day. I get paid each day to do something I love, when work is fun it is no longer work. I have worked in multiple areas of the country, from The Flying Fish Cafe at Walt Disney World in Florida, to running a sushi bar in Stowe, VT, to being sous-chef to a hotel in Yosemite, CA and back to my home in upstate New York where I now teach. I concentrate on classical French cookery along with a good amount of Asian cuisines mixed in there. I love to research food and culture, my masters degree is in Gastronomy from Boston University where I emphasized the study of food in history. I love the concept of an American national cuisine which is what I am researching and writing about now. Although I am not a vegetarian myself, I feel it is also important for us chefs to identify with all of our guests, as such I have extensive knowledge on healthy cooking techniques along with vegetarian, vegan, and Raw Food "cookery." I also run a personal food blog and I help to run the Food and Drink Project on Wikipedia. The hospitality industry has become so diverse over the last decade and I am glad to see that any of us that enjoy food can find our own space in the field. |
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| AMERICAN CULINARY FEDERATION ACHIEVEMENTS -Certified Executive Chef -National Culinary Judge -Vice President, ACF New York Southern Tier of Chefs 2006- 2007 -Culinary Competitions -- Gold Medal; Cold food (Garde Manger); St. Augustine, FL January 2006 Eight additional medals in this category --Gold Medal; Market Basket; St. Augustine, FL January 2008 Seven additional medals in this category --Gold Medal; Contemporary; Willkes Barre, PA; February 2006 Seven additional medals in this category OTHER ACCOMPLISHMENTS -Service Recognition Award - State University of New York (SUNY) Day - February 2005 -Gold Medals; Cold Food (Garde Manger) Platter, Societe Philantropique; NYC, NY November 2004, 2006(x2) |
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| American Culinary Federation International Association of Culinary Professionals National Ice Carving Association Council on Hotel, Restaurant and Institutional Education Slow Food USA James Beard Association |
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| 10 Years + | |
| Cooking Schools and Academics, Food and Culinary History, Food and Culinary Sociology, Hotels, Independent Restaurants, Catering, Banquets both on and off-premise | |
| Classical French, Regional Italian, Japanese, Indian, Korean, Thai, Chinese, Latin American, Regional American, Healthy Cooking techniques, Vegan, Vegetarian, Raw Food | |
| Michel Roux, Michel Bra, Jeans George, Paul Prudhomme, Ferran Adria, Thomas Keller, Charlie Trotter, Joel Rubuchon, Auguste Escoffier, Antonin Careme, Fernanad Point, Paul Bocuse, Julie Sahani, Roland Henin, Fritz Sonnenschmidt | |
| Fabricating a rabbit |
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| Me at a Slow Food event |
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| Charcuterie Display Utlilizing Southwestern Flavors |
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| Cold Food Competition, Poularde Goddard |
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| Cold Food Competition, selection of modern Indian hors d'oeuvre |
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| Cold Food Competition, Salade Opera avec Pate Jambon |
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| Cold Food Competition, Filet de Beuf Bouqetiere |
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| Filet de Sole L'Andolouse |
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| Christopher Allen Tanner, CEC |
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