Jeannine M. Carney

 

 

EDUCATION

New Hampshire College, The Culinary Institute, A.S, 1994-Culinary Arts

Franklin Pierce College, A.A. program, 1988- Small Business Management

University of Wyoming,B.S program ,1985 - Animal Science/Preveterinary Medicine

 

EXPERIENCE

         Department Manager, Prepared Foods Division

      Mikes Red Barn, Salem, NH 7/2006-present

      Preparation of packaged foods line, catering orders and staff management

         Executive Chef

The Lodge at Moosehead Lake 7/2005-7/2006 (became seasonal position)

www.lodgeatmooseheadlake.com( 4 Star Rating Achieved in  May 2005)

      Development of 4 diamond quality dining program

         Executive Chef

Colby Hill Inn, Henniker, NH 4/2002-7/2005 www.colbyhillinn.com

Daily kitchen production, daily menu planning,cooking demonstrations,  catering and special functions, weddings, themed dinners, hiring of kitchen staff

         Chef Instructor ( Rounds)

New England Culinary Institute-Montpelier, VT 7/2001-3/2002 ( laid off after 9/11)

Teaching culinary students in the AOS program for a variety of classes,  related lesson plans, lecture topics and demonstrations, menu development for onsite restaurants, Vermont Fresh Network member

         Executive Chef

The Franconia Inn-Franconia, NH 4/2000-11/2001

Responsible for all aspects of the inn's kitchen, dinner and breakfast for inn guests and public, bar and grill menus, functions and weddings, ordering, inventory, Digital Dining, daily changing menu and use of regional and seasonal ingredients, development of signature menu items and media promotions

         Executive Chef

Farfalle Bar & Bistro-Ottawa, Ontario, Canada 9/98-4/2000

Start-up of restaurant and kitchen, menu development and design, staffing and management of both front and back of the house      

         Consultant Head Chef/Kitchen Manager

The Clocktower Brewpub-Ottawa, Ontario, Canada 8/98-5/99

Redeveloping all aspects of kitchen-menu development,  food costing, employee management, ordering and inventory.

         Pastry Chef/ Lunch Chef

Domus Caf-Ottawa, Ontario, Canada 1/97-9/98

Preparation of original dessert ideas in seasonal daily menu format; also cooking and designing daily lunch menu, ordering, cost control

       Bakery Manager/Pastry Chef

LMNOP Bakery/Pignoli/Biba, Boston, MA 9/95 - 12/96 (Bakery closed)

Responsible for all baked goods, pastries and cakes for bakery; ordering, inventory, payroll, assisting executive pastry chef in restaurant dessert requirements when needed. 

       Pastry Chef/Baker

The Galaxy Grille, Boston, MA 6/95-9/95 (Restaurant closed)

Baking and preparation of all breads & desserts for three daily meals.  

       Sous Chef/ Pastry Chef

The Horseshoe Tavern, Hopkinton,NH 4/94-6/95 (Restaurant closed)

Preparation of all desserts and breads daily, ordering, inventory, menu planning, functions and off-premise catering. 

       Assistant Pastry Chef/Baker

Seasons Bakery, The Galley Hatch, Hampton, NH 1/94-4/94 (Baking internship)

Preparation of breads, pastries and cakes for a retail bakery in addition to restaurant desserts.

       Sous Chef

The Tavern at Clay Hill Farm, Ogunquit, ME 5/93-1/94 (Cooking Internship)

Responsible for menu planning, inventory and daily ordering, weddings, functions, line cooking and prep.  Implemented Sunday brunch.

         Weekend Relief Cook

Briston Manor West, Manchester, NH  4/92-5/93

Preparation of weekend meals for assisted living community. Soups, breads, entrees, dessert and special functions.

 

HONORS

Presidents List, 1992-94, New Hampshire College, GPA 3.8

Deans List, 1986-88, Franklin Pierce College, GPA 3.2

 

Relevant Experience ( before attending culinary school)

1991-1993 Saunder's at Rye Harbor, Rye, New Hampshire

                        line cook and garde manger, banquets, weddings

1991-1992 York Harbor Inn, York, Maine  (part time)

                        swing cook, line cook, breakfast and brunch

1987-1991 Two Friend's Catering, Cherry Hill, New Jersey  (part time)

                        assisted in menu planning, off premise catering, weddings, banquets

1988-1989 The Olive Garden, Cherry Hill, New Jersey (part time)

                        pasta maker, also bartender and waitress

 

Achievements

 

     Voted Best Chef 2004-2005 Arringtons Inn Traveler

     Voted Best Evening Cuisine 2005 Arringtons Inn Traveler

     Serve Safe Certified

     Published author on Internet, Local Newspaper and Magazines

     Accomplished Chef Instructor

     Proven track record in food cost and inventory control

     Able to cook a variety of menus in different environments

     Comfortable with the public and accomplished in media presentations

     Computer literate and Internet capable

     Comfortable relationships with purveyors and suppliers

 

Menu Achievements

Comfortable in cooking for and experience in:

     Wine Dinners

     Holiday Meals

     A la Carte

     Private cheffing

     Special menus

     Weddings

     Functions

     Banquets

     Cocktail Parties

     Pub and Grill Service

     Private Functions

     Gourmet take away services

 

Baking and Pastry experience

     Small Wedding Cakes

     A variety of breads

     Muffins, cookies, quick breads

     Individual desserts

     Plated desserts