JAMES MICHLICH 40 Taylor St. Lincoln, Maine 04457 (207) 290-0741 james.michlich@student.neci.

edu SUMMARY
I am currently enrolled in the Culinary Arts Program with the New England Culinary Institute with an anticipated graduation date of September 2014. My goal is to obtain an Internship within the culinary industry to enhance my food preparation skills and techniques, and broaden my food industry knowledge and proficiency.

EDUCATION: Associate of Occupational Studies, Culinary Arts - New England Culinary Institute - Montpelier, VT
October, 2012 - Present

Certificate, Pharmacy Tech - Boston Reed College - Napa Valley, CA

April 2010 - November 2010

EXPERIENCE: New England Culinary Institute Montpelier, VT

October 2012 present Proper cooking techniques - frying, pan-frying, grilling, roasting, sauting, poaching, steaming, braising, dry and moist heat cooking methods Knife skills - Demonstrate dicing, mincing, cutting batonette, baton, julienne, brunoise, oblique-cut, chiffonade, emonder, and emincer cuts. Culinary Introduction into a full-production kitchen, A La Carte service @ NECI on Main, French Cuisine, Nutrition, Advanced Culinary Techniques Farm to Table, Business Management, Flavors of the Mediterranean, History and Culture, Plated Deserts, Sensory Analysis, Food Safety and Sanitation, Catering and Banquets and Meat Fabrication. Information technology - Microsoft Word, Microsoft Excel, Microsoft PowerPoint, video editing, image editing, E-mail etiquette, and creating an E-portfolio

Culinary Intern Basin Harbor Club Vergennes, VT

April 2013 September 2013 Uses proper cooking techniques: vegetables, starches, meat, poultry, seafood and or stocks, soups, sauces. Areas accomplished - banquet operations, A La Carte service, Garde manger, and menu planning. Works well independently or on a team. Exceeded all expectations by performing the required skills at an extremely high level and contributed to the organizations success in unexpected ways.

Le Taste of France Bryant Park, NYC, NY

September 29 30th 2013 Selected by the New England Culinary Institute to assist with the Taste of France exhibition and in support of a special dinner representing the City of Lyon. NECI students assisted Michel LeBorgne, Jean-Louis Gerin and 28 other French Master chefs from worldwide reknown organizations such as Les Maitres Cuisiniers de France and lAcademie Culinaire de France at the Taste of France in Bryant Park serving over 120,000 meals.

Program Coordinator - Central Valley Training Center, Inc. - Fresno, CA

August 1994 - August 2012 Coordinates, assigns, and supervises full and part-time direct care staff. Develops training budgets and monitors purchases. Ability to solve problems and use available resources. Work independently with minimum supervision. Maintain composure and good judgment during stressful situations. Provide exceptional customer service.

Pharmacy Tech - Externship - Target & Pharmatron- Fresno, CA

November 2010 - February 2011 Answering phones Providing exceptional customer service to guests Reconstitutes medication according to applicable state laws and performs quality assurance tests on instruments and pharmaceuticals in accordance with Federal, State, Company and manufacturer guidelines.

CERTIFICATIONS:
Food Safety and Sanitation ServSafe certified- December 2012

VOLUNTEER WORK: Student Ambassador @ NECI Montpelier, VT

October, 2013 Present Ambassadors serve as official liaisons between NECI and its distinguished visitors, and contribute to a variety of events for the Admissions, Student Affairs, Alumni Relations and Development departments.

Vice President, Trustee's - Wesley UMC - Fresno, CA

July 2009 - August 2012 Kitchen staff for weekly meal, Usher and Liturgist

Volunteer - Valley Animal Center - Fresno, CA

August 2012 - July 2010 Organized developmentally disabled adults to volunteer and walked dogs

Veteran United States Air Force

*References available upon request