Trevor Swope 878N.AllenSt.StateCollege,Pa16801
[email protected]‐571‐9864
OBJECTIVE:Toobtainflexible,part‐timeworkwhilecompletingmyfinalyearatPennState.
SKILLS:
Generallyexperiencedkitchenemployee.Determinedtoimproveandexpandmyculinaryskillsthroughobservation,reading,workandpractice.Positive,calmandprofessionalattitude,hardworking.EDUCATION:
ThePennsylvaniaStateUniversity
Pennsylvania,U.S.A.HospitalityManagementSeptember2006–April
2010
L’InstitutPaulBocuse
Lyon,FranceIntroductiontoFrenchCuisineJune–July2008
ChineseUniversityofHongKong
ShaTin,HongKongHospitalityManagement
September2009–December2009
MaastrichtHotelSchoolMasstricht,TheNetherlands
HotelManagementFebruary2010
EXPERIENCE:
ToutAFait–Maastricht,TheNetherlands–StagiaireJune15–August1
• FirsttimeworkingwithapredominantlyFrenchMenu.Executedgeneralprepduties,preparedrecipeswiththePastrychefandmadepre‐amuseandamusebouchedishesduringserviceaswellashelpingtoplatefishandmeatcourses.HereIwasabletowitnessahappymarriagebetweenlocalingredientsandvariousmodern/molecularinfluencesandtechniques.
BoInnovation‐HongKong‐StagiaireNovember10–December23,2009
• FirstexperienceworkinginaMichelinstarredrestaurant.Executedgeneralprepdutiesandduringserviceworkedatthepassplatingvariousdishes.Wasexposedtoworkintheopen,coldkitchenaswellasinthehotkitchen.AnincredibleexperiencewhereIwasextensivelyexposedtoChineseingredientsandcookingtechniques.Seeattachedletterofrecommendation.
WhitbyCastle‐Rye,NewYork‐SauteCookJune‐August,2009
• Managedthesautestation,generalprepresponsibilities,andcollaboratedwithExecutiveChefBenjaminCoyneforcreationofspecials.Gainedextensiveexperiencecookinglobstersaswellasbasicunderstandingofapplicationsofalginatesandspherification.
ZolaNewWorldBistro‐StateCollege,Pennsylvania‐GardeManger/HotAppetizers/DessertCookJuly2008‐June2009
• WorkedunderChefdePartieJeremyGuillardwithwhomIwasabletocreatemenudishesandspecials.Carriedoutgeneralprepresponsibilities,didwhatwasaskedofme(washeddishes,cleaned,etc.)
AltoItalianGrill‐StateCollege,Pennsylvania‐SauteCookJuly2008‐June2009
• Managedapastastationaswellasworkingwithco‐workersinordertodowhateverneededtobedone.Forabout5monthsofmyemploymentthekitchenconsistedofthreeemployeesandnodishwasher,so,myobligationswerevaried.
Otto'sBrewery‐StateCollege,Pennsylvania‐KitchenSupervisor,Expediter/GrillCook,May2007‐July2008
• Beganmyemploymentonfrystation,quicklymovedthroughflat‐top,sauteandtogrillbeforebeingpromotedtosupervisor.Workedgrillstation/expo,learnedhowtocoordinateacook‐line,collaboratedonthecreationofspecials.AssupervisorIdelegatedkitchentasks,madepreplists,foodordersandrotatedstock.
RedLobster‐StateCollege,Pennsylvania‐ExpediterMay2004‐December2006
• Wastrainedonfrystation,GrillandExpediter.Thisbeingmyfirstkitchenjob,itwaswhereIrealizedthatIwantedtocontinuetoworkinbetterandbetterkitchens.Ilefttogetmoreexperience.
AWARDS,ACCOMPLISHMENTSANDOTHERQUALIFICATIONS:
• CurrentlyenrolledintheGlobalHospitalityManagementProgram,astudyabroadprogramwithsemesters
spentinHongKong,MaastrichtandPennsylvania,throughtheHospitalityManagementSchoolatThePennsylvaniaStateUniversity.
• ParticipatedinastudyabroadculinaryprogramatL’instutPaulBocuseinLyon,Franceduringthesummerof2009.
• PresidentofCookingwithKidsprogramatPennState,’10‐’11.CommunicationsDirectorandleaderofLocalFoodsGroupfortheCookingWithKidsprogramatPennState,‘08‐’09.
• TeammemberoffirstplacewinnersincharitableIronChefeventatPennState,2009.• WonsecondplaceinNationalRestaurantAssociationEntrepreneurialScholarship,2008.• FluentinSpanish,livedinMexicoforoneyearduringahigh‐schoolexchangeprogram.
REFERENCES:BartAusems,ExecutiveChefofToutAFait,Maastricht,NLPhone:+310433500405Email:[email protected],ExecutiveChefofBoInnovation,HongKongPhone:(852)9199‐9601Email:[email protected],ExecutiveChefofWhitbyCastle,Rye,NewYorkPhone:914‐227‐7794Email:[email protected],FormerExecutiveChefofOtto'sBrewery,StateCollegePennsylvaniaPhone:814‐571‐7400Email:[email protected],SousChefofZolaNewWorldBistro,StateCollegePennsylvaniaPhone:814‐883‐7329Email:[email protected],SousChefofAltoItalianGrill,StateCollegePennsylvaniaPhone:814‐441‐6052Email:[email protected]
