Resumes
Resumes
Chett Bland Berlin, MD
View pageWork:
EXPERINECE
Dec 2012 to 2000
Chef de Cuisine- Farm to Table
Jean-Louis Palladin Foundation
2005 to 2000
active member
Chaine de Rotisseurs
2002 to 2000
active member
Greyfield Inn at Cumberland Island
Sep 2011 to Dec 2012
Executive Chef
Charles Court, The Broadmoor Hotel
Colorado Springs, CO
Sep 2009 to Sep 2011
Executive Sous Chef- Brought
Charles Court, The Broadmoor Hotel
2010 to 2010
Culinary Safety and Sanitation Instructor
MV Restaurant and Club
Mar 2009 to Sep 2009
Chef de Cuisine
Manresa
Los Gatos, CA
Jan 2009 to Mar 2009
The Dining Room at Campton Place
San Francisco, CA
Jan 2007 to Jan 2009
Executive Sous Chef- Contemporary
The Broadmoor Hotel
Colorado Springs, CO
Sep 2005 to Jan 2007
rotating chef
Tournant
Westminster, MD
Sep 2001 to Sep 2005
Sous Chef- Operated by Certified Master Chef Rudolph Speckamp's American
The Broadmoor Hotel
Colorado Springs, CO
2005 to 2005
"Training the Trainer"
Dec 2012 to 2000
Chef de Cuisine- Farm to Table
Jean-Louis Palladin Foundation
2005 to 2000
active member
Chaine de Rotisseurs
2002 to 2000
active member
Greyfield Inn at Cumberland Island
Sep 2011 to Dec 2012
Executive Chef
Charles Court, The Broadmoor Hotel
Colorado Springs, CO
Sep 2009 to Sep 2011
Executive Sous Chef- Brought
Charles Court, The Broadmoor Hotel
2010 to 2010
Culinary Safety and Sanitation Instructor
MV Restaurant and Club
Mar 2009 to Sep 2009
Chef de Cuisine
Manresa
Los Gatos, CA
Jan 2009 to Mar 2009
The Dining Room at Campton Place
San Francisco, CA
Jan 2007 to Jan 2009
Executive Sous Chef- Contemporary
The Broadmoor Hotel
Colorado Springs, CO
Sep 2005 to Jan 2007
rotating chef
Tournant
Westminster, MD
Sep 2001 to Sep 2005
Sous Chef- Operated by Certified Master Chef Rudolph Speckamp's American
The Broadmoor Hotel
Colorado Springs, CO
2005 to 2005
"Training the Trainer"
Education:
Baltimore International College
Baltimore, MD
Aug 1999 to Jun 2001
Associates Degree in Applied Science in Applied Science of Culinary Arts
Baltimore, MD
Aug 1999 to Jun 2001
Associates Degree in Applied Science in Applied Science of Culinary Arts