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JEANINE CARTERLos Angeles, C.a Cell: 609 477 8350
Www.ChefJeanine.com
Dedicated to preparing and serving premium prepared meals, whether it be in the privacy of your home or in your travels, I devote myself to delivering you a superior dinning experience.
EXPERIENCE
CONSULTING / FREELANCE CHEFMalibu, Venice, Beverly Hills, Bel Air
As a freelance Chef, I take on many assignments aside from preparing gourmet dishes. Some task include:
Menu writing Event planning for up to 60 guests Shopping and preparing Prepare multiple courses and buffet style dinners Consulting for the hiring and training of new kitchen Staff
I’ve conditioned myself to be versatile in many different cuisine styles: southern Italian, French, saucier, Mexican, Japanese, vegan, vegetarian, farm to table, gluten free and paleo.
LANDMARK HOSPITALITYJersey City, NJ
Consultant (9/2015)
Created standard operating procedure to ensure cost savings and food quality are at highestlevel
Hired and trained new venue kitchen team Act as kitchen consultant project manager in kitchen & menu design Prepped and designed for photo shoot and website
PRIVATE CHEFPrinceton, NJ
Family of four (03/2011-10/2015)
Menu planning and Preparation based on needs of adults and children
Order and shop as necessary for meal preparation and events
creation of new, inspiring and healthy meals weekly
Organization of Kitchen & pantry to ensure stocked on off hours
Develop menus, plan and serve dinner parties for 25 people, plated and buffet
Extended travel with family to different locations
PRIVATE CHEFN.Y.C, N.Y
Ad Hoc Chef Family of 2, staff of 4 (10/2011-04/2014)
Menu planning and preparation based on principal needs
Order and shop as necessary for meals, events and stock the pantry
Prepared Breakfast, lunch and dinner, 3-5 course meals for principal
Prepared staff lunch and dinner
Extended travel to Hampton property
THE OMEGA INSTITUTERhinebeck, N.Y
Vegetarian Chef (05/2013-10/2013)
Recognized as the nations foremost educational retreat center by the New York Times, the Hudson valley campus welcomes visitors interested in a healthy lifestyle. Omega foodworks prepares daily sustainable and locally sourced vegan and vegetarian foods for 3 meal period dining hall, serving up to 800 guests.
Worked with Omega chefs to learn Vegan / Vegetarian techniques and recipes
Prepared daily lunch and or dinner for up to 800 guest
RAT’S RESTAURANTHamilton, N.J
Saucier (09/2005-04/2007)
Upscale Classical French
Assisted in development and implementation of menus and daily specials
Prepared all stocks and sauces in accordance with menu and service needs
planned and conducted daily prep to meet food production and service time
managed inventory and maintained par levels to include meat and fish
Butchered all meat in house daily
Oversee station during service for large parties, as well as nightly seating 120+
Worked all stations Garde Manger, Entremetier, and Poisonier
EDUCATIONASSOCIATE OF ARTS: California School of Culinary Arts Le Cordon Bleu, (04/2002)
CULINARY ARTS CERTIFICATE: Mercer County Community College, Mercerville, NJ, USA
(06/2000)
References
Marla & Glen Bergstein
October 20, 2015
Marla & Glen Bergstein
Skillman, NJ 08558
We have had the pleasure of having Jeanine Carter as our personal chef over the course of the past 5 years, cooking for our family on a weekly basis while also providing her catering services for several personal and professional events.
The best compliment we can pay to Jeanine is that we would prefer her cooking to ANY restaurant. We are very fortunate to enjoy incredibly flavorful meals on a consistent basis.
We are a fairly typical family when it comes to eating, and over the years have found ourselves frequenting the same local restaurants. Jeanine has opened our eyes to food we’ve never eaten and never thought we would eat.
While trained as a French chef, she is able to cook a vast and diverse array of menu alternatives. She is creative in the variety she offers, and thoughtful in her consideration ofeach member of our family’s individual tastes and preferences. That said, this has not limited her ability to prepare some more traditional meals for our family. Jeanine is very open and flexible, and even during times where she has not made a dish previously, the outcome has always been delectable.
Jeanine takes the time to get to know you and your family, and tailors her menus around your likes and dislikes, delivering each week a menu with both new and interesting options to choose from.
She is always punctual when arriving to our home as well as flexible while cooking to work around forever changing dinner times, children running around the house, and all the other chaos that can exist in an active family home.
Lastly, it must be said that not only will Jeanine help heighten the enjoyment of your eatingexperience; she is a true pleasure to have in your home. She is funny and friendly, while also professional and passionate about her craft. Whether you are interested in Jeanine as apersonal chef or on a grander scale to help you plan your next catering event, we unconditionally recommend Jeanine Carter.
July 17, 2014
To Whom It May Concern:
I would like to recommend Jeanine Carter as a candidate for a position in your operation. In her position as Cook, Jeanine was employed in our kitchen full-time basis in 2013. Jeanine excelled at her job during her tenure here and was an asset to our kitchen. Her cookery knowledge and technique are both excellent; she can work independently as well as with a team to ensure all work is completed.
During her season with our kitchen, Jeanine was responsible for executing plant based, locally driven menus within a three person team for up to eight hundred people. Jeanine worked in an efficient manner through diligent work and clear communication. Her time here was marked by dedicated service to our guests, coworkers and management. Her cooking was always accurate in amounts, seasoned well and executed in a timely manner. Jeanine understands the importance of a clean and efficient kitchen, and worked hard to maintain the standards set by her managers.
Jeanine was always willing to do the tasks that were asked of her and brought a good attitudeto the kitchen every shift. She is responsible, upbeat, polite, caring and would be a great asset to any kitchen.
Yours truly,
Robert Turner
Executive Chef & General Manager
Omega FoodWorks
834 266 4444 ext 550
Mise en Place
Marianne and Tony Baker
To Whom It May Concern:
It is with pride that I recommend Jeanie Carter for a position as a personal chef.
Jeanine worked for our family of five during the 2012 summer. During this time, Jeanine was tasked with cooking lunch and dinner for our family, ranging from seated 5 course dinners to 30 person buffets. Throughout her time here, Jeanine always demonstrated exceptional culinary skills and was a wonderful addition to our home.
Jeanine is an extremely professional private chef. Whether keeping her kitchen spotless or shopping for ingredients, Jeanine can always be counted on for delivering an exceptional meal. Jeanine is always calm, even when she is cooking a meal for 30 people. Her meals were always served on time. Jeanine has always been respectful of our home and always comes to work with a great attitude. She is a pleasure to be around in the kitchen.
Jeanine also takes pride in the menu she creates. She is very easy to work with and offers creative menu input. Often times, we would suggest items we were interested in, and Jeanine would elevate those items to a new level. Jeanine also has a wide range, and is able to execute meals similar to top New York restaurants we have visited in the past. In addition,
Jeanine quickly learned our family’s palates, and always thought of new dishes to introduce to
us. She is very skilled at making healthy meals, focusing on our family’s dietary restrictions,
while also keeping the menu innovative and tasty. Jeanine always came prepared with the best quality of ingredients, even if it meant going to several stores.
One time, Jeanine created, prepared and executed a 6-course tasting menu for a wine tastingwe hosted. Jeanine was very knowledgeable in creating a menu, which also showcased manyof the wines we tasted. She executed the meal beautifully and many of my guests were also impressed with her culinary skills.
Most importantly, the meals Jeanie created and served were always excellent. She has a wonderful presentation, whether plating for small dinner or setting up a large buffet. She is a first rate chef, and I highly recommend Jeanine for future employment.
Sincerely,
Marianne and Tony Baker
Mission BistroPasadena, Ca 91103
www.missionbistro.com
January 2010
To Whom It May Concern:
RE: Jeanine Carter
In responding to the request for a recommendation for Jeanine Carter, I must say this is one of the more pleasurable tasks before me. Janine has so many qualities, professional and personal, that can only enhance any group or mission before her. As a young chef, Jeanine has steadily demonstrated desire, passion, competence and a dedication to quality. This young woman has the ability to not just transform but to unite the qualities and weaknesses of others as a leader, a quiet leader at that. She demonstrates her leadership in the way she presents herself, her work ethic and the quality of her product, from an original perspective.
Jeanine possesses an innate ability in the kitchen as opposed to just learned skills. She has vision and composes her food in a creative and tasty spirit. Her knowledge and experience have gifted her with an unusually high variety of foods, styles and flavors. Her personality is matched. Janine is as comfortable with the president or CEO of a company as with her co-workers.
Jeanine would be an asset to any organization. If I can be of any service in the recommendation of Jeanine Carter to your business, don’t hesitate to call or write.
Regards,
Richard A. Hanna
President / CEO
R.A.Hanna, LLC
Mission Bistro
Chef Whitney DaneOctober 2015
To Whom It May Concern:
It is with pride that I recommend Jeanine Carter for a responsible position in yourpersonal chef department. I am a private chef also represented by your company, Private Chef Inc
Jeanine Carter and I worked together in two separate establishments for more than three years from 2000-03. She began while still in culinary school working an entry-level position in AMMO kitchen. Upon graduating she came on board full time, quickly stepping up to the sous position, prepping food and working the hot line nightly. Occasionally she would help me with catering for which we were well known among the entertainment industry.
Jeanine and I both moved on from Ammo to work for our dear friend Richard Hanna, running a large Executive Cafe and catering numerous events both intimate and grandiose. Over time Ms. Carter became more and more interestedin experimenting with the contemporary American dining scene. Pushing her to learn from the best, Ms. Carter’s dishes are now a reflection of her creativity, ambition, and exquisite presentation and, most important, delicious food. She has a definite flair for her work and would be a benefit to even the most discerning household.
Let me say that I have no doubt she can adeptly meet the challenges that arise working a private chef. I have repeatedly witnessed that she is profoundly dedicated and responsible. She has done double shifts, worked on most holidays, and filled in for all positions without complaint too many times to document, and all the while being thePersonification of calmness in tough situations.
Again, if you are looking for professionalism, dedication, caring for detail, high quality, and a wonderful enthusiasm for their work, I would recommend Jeanine Carter, every time.
Sincerely,
Chef Whitney Dane
