Scribd
Upload
68 views2 pages

Paul F. Gagne Resume

Paul Gagne is seeking a 700-hour paid culinary internship. He has over 5 years of experience as a sous chef and kitchen manager at restaurants in North Carolina and New York. Paul graduated from New England Culinary Institute and holds a culinary degree. He provides three references from past employers and chefs.

Uploaded by

paulieg80
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
68 views2 pages

Paul F. Gagne Resume

Paul Gagne is seeking a 700-hour paid culinary internship. He has over 5 years of experience as a sous chef and kitchen manager at restaurants in North Carolina and New York. Paul graduated from New England Culinary Institute and holds a culinary degree. He provides three references from past employers and chefs.

Uploaded by

paulieg80
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 2

Paul F. Gagne (336)314-6532 53 North St. Apt.2 Montpelier VT, 05602 [email protected].

edu Objective Passionate, experienced culinary student that would like to complete a seven hundred hour paid internship under an accomplished chef. Job Experience MJs Steak and Seafood, Greensboro NC Assistant to Executive chef/owner Green Valley Grille, Greensboro NC Rounds man and Events Sweet Basils Restaurant, Greensboro NC Sous Chef and Kitchen Manager Violis Restaurant, Massena NY Sous Chef April 2011-August 2011

October 2010-May 2011

March 2007-September 2010

April 2006-March 2007

Education New England Culinary Institute Massena Central High School, Massena NY Other Experiences -Assisted in planning and running an eight hundred person catering event for the Coury Family in Greensboro NC -Assisted in planning and completing a large scale wine dinner with Anthony Giglio as Sommelier -Created candy sculptures for themed large scale tea parties. References Executive Chef/Owner Tad Engstrom 6300 Rye Mill Ct. Greensboro NC, 27410 336-404-7170 Currently in attendance Attended from 2001-2005, Graduated

Mike Lawrence 4025 Trappers Run Ct. High Point NC, 27265 336-303-0420

Dominic Violi P.O. Box 446 269 Center St. Massena NY, 13662 Business 315-764-0329 Home 315-769-7412

You might also like