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Click here or scroll down to respond to this candidate Candidate's Name Lewan MFA, CEC, CCE
Street Address
PHONE NUMBER AVAILABLE
EMAIL AVAILABLE
PROFESSIONAL SKILLS
More than five (5) years of culinary and progressive
culinary/kitchen management experience in high volume, complex
foodservice operations
Expert knowledge of food and catering trends with a focus on
quality, production, sanitation, food cost controls and
presentation
Management
. Supervised staff of up to 60 employees
. Coordinated menus with Dieticians and Management
. Organized catered fine dining dinners for up to 2,200 people
. Encouraged staff to volunteer in community events
. Ensured compliance with ACF, health department, and Higher
Learning Commission standards
. Skilled in Microsoft Word, Excel, PowerPoint
Quality Control
. Creativity and plate presentation skills
. Managed budgets for hotel, club, and hospital kitchens
. Taught food presentation methods to student chefs
. Skilled in inventory control and purchasing
Specialty Diets
. Healthful and Special Needs Meals
. Gluten-free
. Low sodium
. Lactose-intolerant
. Allergens
. Ethnic Cuisine
Certifications
. ServSafe Certified- to 2019
. CEC- Certified Executive Chef
. CCE- Certified Chef Educator
PROFESSIONAL EXPERIENCE
Senior CHEF INSTRUCTOR 1997-2014
Colorado Institute of Art, 637 S. Broadway, Denver CO
Developed and taught curriculum for Associate and Bachelor
level classes, including
. Advanced Patisserie and Wedding Cakes
. Artisan Breads
. Baking and Pastry
. Basic Skills
. Cost Control
. European and World Cuisine
. European Tortes
. Facilities and Design
. Garde Manger
. Ice Carving
. Plated Desserts
. Purchasing
. Regional and International Cuisines
. Sanitation
Community Volunteer
. Cherry Creek Arts and Crafts Festivals/yearly
. Breckenridge Food and Wine Festivals
. Aspen Food and Wine Festivals
. Cooking demonstrations at local public schools/as well as
Festival events yearly
. Worked with high school students to train and compete for
Scholarships
. Teacher workshops, lectures (cooking, plating, nutrition,
menu planning, sanitation)
Office Skills
. Experienced with computers: Microsoft Office (Word, Excel
and Power Point), Outlook, E-mail and the Internet
. Menu planning
. Budgeting
. Food orders
EXECUTIVE CHEF 1994-1997
The Ranch Country Club Westminster CO 80234
Member owned club
Instrumental in increasing membership by introducing
innovative food at Vintner dinners and special events
Developed baking and pastry program
Managed all food orders and budget/with Food and Beverage
manager
Hired and trained staff
EXECUTIVE CHEF 1991-1994
Presbyterian Hospital 3500 NE Central Ave., Albuquerque NM
87125
Worked with Director doing budget planning for all
operations
Supervised full-service restaurant, cash operation,
catering capacity 250 covers
Produced food for Administrators and Doctors.
Organized and planned menus
Supervised12 chefs and cooks and 20 kitchen personnel
Developed system for the public and employees to get good
fresh food with strong presentation
Prepared fresh original Southwestern, French, and
Continental cuisines
Maintained sanitation standards and food safety
CHEF 1988-1990
Poudre Valley Hospital 1024 South Lemay Fort
Collins, CO80523
Supervised 12 cooks and kitchen personnel
Trained kitchen staff in sanitation and food handling and
safety standards
Developed fresh cooking and baking
Developed special diets
Worked with Dieticians and Director of Dining Services on
financials of patient diets
Catering, doctors lounge, and public dining area
CHEF 1985-1989
Colorado State University Ft. Collins CO
Large scale upscale catering for special events including
World Cuisines
Planned cost control and menu planning with Executive Chef
EDUCATION
Certified Executive Chef since 1994
Colorado State University: Master of Fine Arts 1985
Colorado State University: Bachelor of Fine Arts 1981
Les Etoiles Creperie Restaurant Paris, France, and
developed classical food, Degree 2002
Valrona Chocolates, Valrona, France, Training in
Chocolates and Confections. Degree
Bocuse de Or, Lyon, France, 2002
PROFESSIONAL ASSOCIATIONS
Culinarians of Colorado
Board of Directors: Chair of Competitions, ACF Denver CO
Committee Chair: Apprentice Competition 1997
Floor Manager: ACF Western Regional at AI
Coach for junior competitions for Art Institute Colorado
Junior Team, 2000 Silver medal-Las Vegas, Nevada
Junior Team, 1999 Silver Medal Coeur De Lane, Idaho
Junior Team, 1998 Silver medal Portland, Oregon
Junior Team, 1997 Silver medal, Sacramento, California
American Culinary Federation
Current Certification C.E.C. Pastry and Confections,
Culinary Educator.
Chapter Vice-President: Rio Grande Valley Chapter,
Albuquerque NM
Western Regional ACF Culinary Competition
Competition Chair Albuquerque NM
Assistant Competition Chair for Western Regional,
Denver CO
Co Chair w/Chef Kleinman, Breckenridge, Executive Chef
Rocky Mountain ACF Chefs Association Competition Chair
PROFESSIONAL AWARDS
ACF Competition Restaurant Show, One-Pot Cookery
Silver Medal
ACF Western Regional at Art Institute of Denver, "Category
"Hot Food Served Cold"
Garde Manger
Colorado Beef Mystery Basket
First Place
Chef of the Year, Rio Grande Chapter ACF, Albuquerque, NM
Rio Grande Valley Chapter ACF Albuquerque Competition, gold
medal
ACF sponsored national Pork Producers Recipe Contest
Silver
Best Chefs of Albuquerque Award
ACF Culinary Competition, Mystery Basket Salon
Albuquerque, Silver Medal
Beef Council Culinary Competition
Silver Medal, New Mexico Restaurant Association
ReferenceS
Donna Kennedy, Chef Instructor
Art Institute of Colorado
675 S Broadway, Denver Colorado 80209PHONE NUMBER AVAILABLE ( Cell)
Chef Karl Bendix, Executive Chef
Colorado State University, Residential Dining Services
Fort Collins, Colorado 80526-4003
PHONE NUMBER AVAILABLE Office
EMAIL AVAILABLE
Steve Klienman, Executive Chef
Beaver Run Resorts
675 S Broadway
Breckenridge, Colorado 80424
PHONE NUMBER AVAILABLE (Cell)
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