About
As an internationally recognized Executive Chef, I have used four decades of experience to bring fledgling and established hospitals, USDA-certified facilities, universities, sports and golf clubs, hotels, and resorts to new levels of success. I opened two Four Star/Four Diamond hotels in the United States managing budgets ranging from $3-12 million dollars and set records for revenue, cost, and labor control in three top clubs in New Jersey. As a member of the American Culinary Federation, I designed eclectic menus drawing from and fusing Asian, Canadian, French, Italian, Middle Eastern, Tex-Mex, and Classical American cuisines. I am a high-energy motivator with outstanding interpersonal skills; I thrive on challenging opportunities, novel food preparation, and the development of winning teams in order to meet the ever-changing tastes of clientele including actors, athletes, and foreign dignitaries. I am skilled in customer relations, purchase negotiations, and the management of food and beverage budgets.
Teaching is a nobel thing to do. My 50 years as a chef wants to train new student.
Reviews
Geeta
Frequently asked questions
What is your typical process for working with a new student?
Start with basic of cooking.Introduction of methods of cooking. Knife skill. Knowing spices and ingredients.
What education and/or training do you have that relates to your work?
48 years of experience in fine dinning Golf clubs Universities and Hospitals.
Institue of Hotel Mangement Catering and Nutrition,
Delhi India.
worked in Asia, USA, Europe and Canada
Healthy Cooking Course at CIA. New York