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| ALEXANDRIA JEANETTE BABINGTON |
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ali@alicatscatering.com
(510) 301 -2347
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| Seeking to fulfill new challenges and ideas pertaining to the creative food-craft industry |
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| Ali Cat's Fine Catering
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| Bay Area 2004-Current |
| You'll find only the freshest available ingredients in our kitchen. In fact, most of the shopping is done personally by Ali, the head chef. She purchases the finest organic ingredients from local farmers' markets, selects only the season's freshest meats, fish, and poultry from the best local sources, and always knows where to get the best ingredients available. Why do we go to all this trouble? Because you'll taste the difference! |
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| Piedmont K-5 Elementary School District
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| Piedmont, Ca 2004-2005 |
| Designed, implemented, and taught childrens culinary enrichment program |
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| Pacific'O Restaurant
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| Lahaina, Maui 2003-2004 |
| Line and prep cook for hot and cold appetizers, salads and desserts |
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| Mecca Restaurant
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| San Francisco, Ca 2002-2003 |
| Worked while attending the CCA. Responsibilities included the evening line and prep. for cold sides and desserts |
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| Project Open Hand
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| San Francisco, Ca 2003 |
| S.F's largest charity food provider, serving 1,200 meals daily |
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| The California Culinary Academy~Le Cordon Bleu S.F 2002-2003 |
| Completed Internship at Sheraton Maui |
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| University of Oregon 1997-2001 |
| BA in Photography, Minor in Architecture |
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| University Of Oregon with Eugene Skin Divers 1997-2001 |
| PADI Certified "Rescue Diver", CPR & First Aid Certified |
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| Scoula Lorenzo D'Medici, Florence Italy 2000-2001 |
| Fashion Photography, Italian language, Art History |
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| Apicius Culinary School, Florence, Italy 2000-2001 |
| Regional Italian Cooking, Accredited |
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Versatile employee, willing to work when and where needed. Over six years applied food, restaurant and catering experience. Practical teaching experience with children. Savvy on current food and wine trends, regionally and internationally |
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References available on request |
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