​ Grecia Salazar

E: ​thefoodieblogger.grecia@gmail.com​ Cell:(210)708-5257

​CAREER OBJECTIVE
I am a talented private chef who is passionate about creating unique foods that are delicious and use local, seasonal flare. Formerly
worked for a family in Texas and often traveled to their vacation home in Mexico. I am skilled in preparing nutritional menus with special
dietary needs and a broad range of cuisine specialties. I’m also experienced in developing menus and hors d’oeuvres for family/friends and
business gathings. I take pride in my work and I am constantly looking for new and exciting means to enhance meals with fresh recipes, food
varieties, plating arrangement and I also keep an exceptionally clean kitchen.

​EDUCATION
● June 2016- March 2019 Culinary Institute of America Alumni in Culinary
Arts/Gastronomy. Hyde Park, NY

EXPERIENCE:
THE CULINARY INSTITUTE OF AMERICA
June 2016-March 2019 (Still attending)
● Meat/seafood identification and fabrication
● Baking and pastry skill development
● Cost control and food procurement/Menu development and costing
● Modern banquet cookery/ Formal restaurant cooking
● Multi cultural production kitchens(French, Mexican, Mediterranean, Asian, Italian)
● Garde manger and charcuterie
● Sous chef for 2 months
THE WALDORF ASTORIA, BOCA RATON, FL
Jan 2017-April 2017 (Externship)
● Lucca:
● Worked on Pantry station making salads and antipasti to order
● 501 East Kitchen & Bar:
● Maintained the walk in stocked with prep such as sauces, stocks and other preparations
● Worked Sauté and grill station for 1 month and also did pantry and dessert
● Saucier for the whole resort
● Filled the spot for the current saucier for 3 weeks since he started not showing up
● Prepared sauces and soups to supply all the restaurants, the banquet department and the main kitchen
● Put in the daily food order and adjust recipes based on the number of people ranging from 25-1,000
● 2 week Kosher event
● 1 week in garde manger department making different salads, cheese and meat platters, fruit arrangements, ritual plates and
plated individual salads for 500-800 people
● 1 week in the meat room making all the entrees in large scale production and plating for 800-1,000 people
● Participated in various styles of events
● From a la carte, to buffet, off-site venues and action stations, I helped prepare all the food and plating for large parties
ranging from 200-1,500 guests
MISTRAL RESTAURANT, PRINCETON.NJ
April 2017-July 2017(Took a break from school, moved to NJ)
● Managed Garde Manger station, making sure I kept up with my production and setting up for service
● Put in food orders, made preplists for the following day
● After prepping, ran an open kitchen station ranging from 50-200 covers per day, interacted with guests and gave them a
description of the dishes I made
● Worked in a very demanding atmosphere where I worked very fast and had a lot of responsibility running my station and
training new employees
BIGA ON THE BANKS, SAN ANTONIO, TX
July 2017-November 2017 (Took a break from school, moved home)
● Started out with Garde Manger and Dessert station, after training, I managed both stations by myself for one month
● Worked on middle for 1 month, preparing the sides to order corresponding to each entree
● Assisted the grill cook with smoking chickens, cooking steaks, veal, lamb and quail while I worked middle
● Occasionally worked several banquet events ranging from 100-800 people
PRIVATE-CHEF, SAN ANTONIO, TX/VACATION HOME IN MONTERREY,NL,MEXICO
October 2017-October 2018
 ● Responsible for weekly menu development and meal preparation from scratch; Meals consisted of breakfast, lunch, dinners
● Cuisines: American Classics, French, Italian ,Mediterranean, Mexican, French, Asian/Japanese
● Executed menu development and organization for social and professional gatherings held at private residence, sought out
purveyors from small farms to gourmet retailers
● Set up and managed kitchens of other part-time residences in their vacation homes in addition to primary residence
● Handled all kitchen cleanliness, managed all kitchen inventory, all grocery shopping and wine orders
● Constantly looking for new and exciting means to enhance meals with fresh recipes food varieties and plating arrangements
● Currently building on my knowledge of wine and food pairing

​ACTIVITIES AND AWARDS

●
Appeared on Street’s Corner(John Street, a fox news journalist): “Teen Creates Food Blog/YouTube Channel/Empire”
(Tuesday, November 25, 2014, 09:54 PM CST) for a Thanksgiving special demonstrating how to make an orange and
chipotle bacon wrapped turkey.
● St. Philip’s 7th​ ​ Annual Best Tasting Salsa Competition 1​st​ place for People's choice
● Culinary Institute of America Presidential Scholarship
● Family, Career and Community Leaders of America (FCCLA)-Secretary, 2015-2016
● Skills USA-President, 2015-2016 /Prostart-Member, 2014-2016
ADDITIONAL SKILLS
● English, Spanish
● ServSafe Certified, National Restaurant Association. Valid through 2021