Rated R: Series of my Cuisine

Friday, December 16, 2011

24 hours slowly braised Lamb shoulder in Red Wine with Parsnip puree, Chinese artichoke, Chips of Carrot selections and Green herb salad

Resume

Roydon K. KIM
#Email:chefkkw@hotmail.com, roydon@theratedr.com
#website: www.theratedr.com
-OBJECTIVES-
Searching for a Chef Position
-CAREER OVERVIEW-
Seasoned, proven professional and passion of cooking with over 10 year of experiences in kitchen
-EXPERIENCES-
Additional Experiences other than Cooking Career
*English Teacher at a language school for kids
*English Speaking Staff/ Korean-English Translator/ Tour Guide at Hongdae Guest House, Seoul Korea

Oct 2012 present Second de Cuisine

Restaurant Neptune Brussels, Belgium

August - September Catering Chef

La Britannique, Brussels, Belgium

July 2012
2 weeks stagiar at In de Wulf, Belgium
Jun 2012
Wanderlust Paris, France - Sous Chef
Opening Project with Benjamin Darnaud
May 2012
WWOOF (World Wild Opportunity on Organic Farm) program at Valeurie
Stagiar at Lyon on March and April 2012
En Mets Fais Ce Qu’il Te Plait with Chef Katsumi Ishida
Stagiar at Paris
Septime, Louis XIII, Kitchen Gellery Bis
March, 2011 – January, 2012
Wine Bistro Le Verre Volé Paris, France
Full time Chef
Feb, 2011 – Fab, 2012
Saturne Table Cave Paris, France
Stagair for 2 months and then part time chef
April 1st, 2010 Jun 26th, 2010–
Pierrot Strike Bowl and Gastropub Seoul, Korea
Head Chef
Aug, 2009- Jan, 2010
Thomas Henkelmann-Homstead Inn Greenwich, CT USA
Chef de Partie
May 2007 – Aug 2009
July 6th -11th, 2009
· Stagair for a week at Restaurant Noma, Copenhagen Denmark
December 9th, 2008 – April 25th, 2009
· Veritas - One Michelin starred Modern French restaurant New York: Full time & Part time chef position
Sep 14th -16th, 2008
· Voluntary Chef position at Starchef.com International Chef Congress New York 2008
Assisted Chef Ben Pollinger from Oceana and Chef Barton Seaver from Washington D.C.
· Experiences of working trail one day each at Le Bardain, Aureole, Daniel, Fleur de Sel (A week), Eleven Madison Park, Gremercy Travern, Blue Hill at Stonebarns.
· Traveling and tasting in search of diversity flavor, Self-study with cooking references
· Chef, Founder, writer and Photographer of a personal blog: Rated R: Cuisine, Photography and life stories: http://www.theratedr.com
• Personal Chef Service in New York based self-employ business
Oct. 2006 – May 2007
• Freelance Chef: Grand Livre de Cui sine Alain Ducasse's Desserts and Pastries
• Translate Alain Ducasse book into Korean (150 pages)
• Evening People Wine bar and restaurant, Seoul; Head Chef Position -Planning menus, Controlling food cost, and Supervising the kitchen
• Bar One Seoul -Planning & Training menus that I created
• Part-Time Cook at Hotels: Hotel Novotel Gangnam, and Hotel Grand Hilton Seoul
27 Oct. 2005 – 9 Sep. 2006
Astral Bar and Restaurant, STAR CITY SYDNEY(One Hat)
chef de partie by Sponsorship working visa
25. July 2005- 4.October.2005
Nick’s Seafood BONDI BEACH PAVILION GROUP
Chef de partie by Sponsorship working Visa
Jun, 2004-22 July, 2005
Kings Lays Prime Steak House, Sydney
Chef de partie by Sponsorship working Visa
April.2004-May. 2004
BAPPYS Italian restaurant, East Sydney
Commi Chef
March 2004– April 2004
MILTONS Mediterranean restaurant, Sydney
Cook
10 Oct. 2003-25.Feb.2004 EAT 15 Restaurant, Sydney
Commi chef
Feb.2003-Jul.2003 MIRAMAR CO. GRAND HYATT HOTEL Seoul KOREA
COOK at Bakery Kitchen
Nov. 1999-Sep. 2000 SUN @ FOOD SPAGHETTIA Gangnam Brunch KOREA
COOK
Feb.1999-Oct.31.1999 DECKWOO IND. CO., LTD restaurant MARCHE KOREA
Part-time COOK
Nov.2000-Jan.2003 Military Service in Duty: Special talented in advanced skill cuisine at the Executive restaurant -EDUCATION-
The Culinary Institute of America Hyde Park, NY *Completed Freshman year and absent the school for financial reason *Feb.1999 HANGYOUNG High school Seoul KOREA
* Completion of Hotel Culinary Course at Continuing and Professional Institute of SHIN HEUNG COLLEGE Feb. 2000
-SPECIALIZED TRAINING-
* Qualification in Western Cookery, Korea (Oct.07.2002)
* Certification of Completion "Realworld General English" at Sydney Practical English and Communication College (Dec. 19th, 2003)
* Certification III in spoken and Written English at Sydney Community College (90992 NSW/F)
* Certification of Completion Masterly level of Intensive course English as Second Language at ELS language Center New York USA (Nov. 7th 2008)
* Statement of Attainment in Workplace Hygiene (Food Handlers) at TAFE N.S.W
* ServSafe Certification 04/30/2009 (No. 6439420)
-SKILLS & NOTABLES-
*Mastery in writing & speaking English.
*Proficient knowledge of cuisine
*Excellent working knowledge of cuisine preparation & presentation, Food hygiene, knife skills, communication. -REFERENCES-
Additional references available upon request

Rated R

Friday, December 16, 2011

Series of my Cuisine

No comments:

Legalized Marijuana