Jannie Huang

soupee@gmail.com

646.408.8169

Stage

2010

• Prep including dessert empanada production

Stage

2010

• Prep including dessert empanada production

Line Cook

2008-2010

• Worked closely with executive chef on American nouveau seasonal menu
• Prepped and cooked for over 100 covers per night on pantry, grill, and/or sauté line
• Responsible for weekly inventory, ordering, and maintaining an excellent quality of food production and service

• Click here for menu

Volunteer Cook

2007-2008

• Volunteer assistant at 2007 Star Chefs' Rising Stars event (won Sustainability Award): prepped ingredients for main dish, plated and served over 600 guests
• Volunteer assistant at 2008 Women's Campaign Fund fundraising event: plated three course menu for approximately 40 guests of New York organization raising money to elect women to high level government offices

Intern

June 2003

• Interned under Chef Lee Farrington at French Indian fusion restaurant in a three person kitchen

Intern

2000

• Restock bar, collect glasses, dishwash, and mop at closing

• Prep and cook for over 100 covers per night in a 2-3 person kitchen, research and recipe testing, expediting, sustainable kitchens, managing staff while having a good time, and awesome family meals

• Univ. of Massachusetts

  Amherst, MA
  Concentration: Graphic Design
  Bachelor of Arts, February 2000

• French Culinary Institute

  New York, NY
  Fall 2002 - attended Classic Culinary Arts Program