Jacob Whitson - Elance

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					                                          Curriculum Vitae
                                                                                 Name - Jacob Whitson
                                                                                         D.O.B 07/08/87
                                                      Address- Grove Cottage, Wells Road, Chilcompton,
                                                                          Radstock, Somerset, BA3 4ET
                                                                                    Tel: (01761) 233926
                                                                                  Mobile: 07891 864061

09/00-09/03     Elective Home Education

I undertook studies in all GCSE areas as guided by the Somerset Education Dept as well as following my
own passion for food and cooking.

09/03 –06/05       NVQ2 Culinary Skills
                            City of Bath College, Avon Street, Bath
Here I gained a NVQ level 2 in Food Preparation and Cooking, a NVQ level 2 in Food Service and
Hospitality, a Foundation Food Hygiene Certificate, a level 2 Diploma in pastry (passed with credit) and a
certificate in Pan Asian Cookery. During my course I also did paid work at the college on Christmas
functions, helping prepare, cook and serve food for around 300 covers.

 It was here I learnt most of my basic technical skills and knowledge of health, safety and hygiene in the
kitchen. It was a 5 day a week course, 4 of which were practical lessons in which we prepared and served
lunch for the restaurant (Anywhere from 20 – 80 covers). The College also arranged work placements in
Bath for the students, mine were –

11/03                       Bath Spa Hotel, Bath
I undertook a professional work experience placement at the Bath Spa Hotel where I gained experience in
food service and hospitality.

02/04                      Francis Hotel, Bath
I undertook professional work experience placement in the kitchens of the Francis Hotel where I gained
experience in food preparation and cooking in a busy environment.

11/04                      Bath Rugby Club, Bath
During this work experience placement I gained knowledge in preparing food that took into account the
nutritional needs of professional athletes.

                                              Work History
03/05 - 07/05 Babington House, Nr Frome, Somerset - 01373 812266
Position Held – Commis Chef
I worked on the starter section preparing soups, salads, pizzas, sandwiches, cured meat and fish dishes,
terrines and other snacks and starters. I was often in charge of the section on the busy lunch and dinner
services when we would usually serve around 100-120 covers. It was here that I learned how to organize my
section for maximum efficiency, how to organize cheques and how to work quickly, calmly and tidily under
pressure in a small kitchen.

It was also here that I gained the confidence and learnt how to invent dishes for the menu from the high
quality vegetables, herbs, fruit (sometimes picked from the house’s own walled garden), fresh fish (from
Devon) and local organic meat that we had at our disposal. We also occasionally bought whole animals in
and so I gained more knowledge about what to do with the cheaper cuts of meat and offal, as well as the
fillets and loins.

10/05 – 10/06 Worth Eating, Friars Oven Farm, West Compton
Shepton Mallet, Somerset, BA4 4PD - 0777 9143440
Position Held – Baker/ Pastry Chef
 I worked in a small independent business producing very high quality quiches, flans, tarts, tortes,
meringues, cheesecakes and soups from high quality ingredients to supply to Somerset farmers markets,
delis, and pubs. We used organic flour (from Shipton Mill), Sandridge Farmhouse free-range bacon,
Freedom farm eggs and our butter and cream was locally sourced.

 I worked closely with Julian Langdon (Proprietor) in the development of a range of products which ended up
winning both Gold and Bronze Taste of the West awards and getting a recommendation by Rose Prince in
her book, Savvy Shopper.
 I learnt a lot especially from the many trials and experiments we had to conduct to get our products to be
consistently perfect. Julian also does freelance catering, and I worked with him on a buffet style meal for 150
people at a wedding reception (See menu below).

05/06 - River Cottage HQ, Lower Atrim Farm, Bridport, Dorset / Park Farm ,Axminster, Devon
Position Held - Chef

I work on a freelance basis with Hugh Fearnley-Whittingstall and Gill Mellor at the prestigious River Cottage
HQ working on many of the events, helping to serve elegantly presented, highly seasonal four and five
course menus to around fifty diners.

10/06 –06/07 The Electric Palace, The Old Cinema, Bridport
Position Held – Sous Chef

In October 2006 I became involved in the Old Cinema project in Bridport. The derelict 1920s cinema was
renovated into a modern bar, restaurant and theatre, whilst still retaining a lot of its original art deco features.
After helping with the renovation, when the restaurant opened in November I became Sous Chef next to
head chef Gideon Hitchin (formerly of River Cottage). All the animals - pigs, lambs and deer, were bought in
whole and butchered by us. Bread was baked fresh daily. Stocks, gravies, jus, hams and sausages were all
made from scratch, by us. Everything was brought straight in by fishermen or farmers. The restaurant held
around 45 diners, and we worked principally on our own, sometimes with a kitchen porter/commis chef,
doing 70-90 hour weeks, mostly 6 day weeks.

I loved working at the Palace, but in the end, when the cinema opened for screening in the evenings, the
restaurant had to become more informal, and only opened for coffee, cakes and light lunches. The hours
available became too low to sustain the bills I was paying to live near the restaurant, and I took the
opportunity to break into a new career by going to Japan to research a book about the regional food there
(details below).

Free-lance Chef Work -

I have also freelanced doing my own high end dinner parties and small functions using only locally sourced,
seasonal high quality ingredients, organic if possible. See menus below.

I also have experience working with Thomas Hunt ( ) doing high quality festival and
wedding catering for large numbers of people (150-600) working especially on the barbecue/grill, cooking
Lebanese style kebabs, fresh fish and pitta breads to order.

Other Projects and Demonstrations –
I have gained lots of unique experience from other projects I have either created or been involved in. These
include) –

        I arranged a demonstration at City of Bath College where I showed the students how to make
         brawn and black pudding. I believe it is important as a chef to be able to show respect to an animal
         that has died to feed you, by making good use of every part of it.

        I made Black puddings and Boudin Noir from scratch for a photo-shoot and article in Dorset
         Magazine for Denise and Ian Bell of Heritage Prime.

        Home curing, processing and offal cookery – A really passionate interest of mine, I have made from
         scratch – guanciale, pickled ox tongue, dry cure bacon, smoked bacon, smoked mackerel, kippers,

         salted sprats, confit (goose), giblet stuffed neck of goose, rilletes, rillons, black pudding, salami,
         chorizo and brawn and cooked tripe, heart, liver, brain, trotters, bone marrow and ears.

        I keep rare-breed chickens (mainly Dorkings), which produce outstanding meat and eggs. I have
         taught myself how to slaughter, eviscerate, pluck and hang a chicken and have also eviscerated,
         skinned and jointed rabbits, lambs, pigs and deer.

        Vegetable, fruit and herb gardening.

                                      Writing/Editing Experience

Writing has always been a keen interest and hobby of mine but I have only recently begun writing
professionally. To date my work has been principally editing food-related web content. I am currently writing
a travel/food book about Japan based on my travel and research there during the summer of ’07.

        Certificate of Competence in Proofreading (awarded by Chapterhouse publishing)

        Foundation food hygiene

        NVQ level 2 Food service and Hospitality

        NVQ level 2 Food preparation and cooking

        Level 2 diploma in Pastry – Passed with Credit

        Key skills level 2 IT

        Level 2 Pan Asian Cookery – 2 exam papers - passed 98% and 100%


The Electric Palace Brasserie – 01308 428354
Gideon Hitchin

River Cottage HQ - 01308 420020
Gill Mellor

Worth Eating – 0777 9143440
Julian Langdon

Babington house – (01373) 812266
Steven Horrel

City of Bath College – (01225) 328506
Kean Maslen (Tutor)

Dinner Party for 6 people (My Event)                                                              4 Feb

   French Laundry Style Local Brown trout tartar with red onion crème fraiche in a savoury tuile cornet
  Early spring soup of Chilcompton nettles and watercress with a splash of local Guernsey double cream
                                  Palate Freshener – English pear sorbet
  Grilled and roasted Tamworth pork loin (with bay and cider vinegar) with celeriac mash and black kale
                       Old Burford – an organic, soft, ripe Jersey cows milk cheese -
             with fresh home-made brown bread, home-made chutney and local Winston apple
                    Caramelized Winston apple pancakes with Cox apple juice ice cream
                      Coffee and hand-made Somerset Cider Brandy chocolate truffles

Function – Finger food for 50 people (My Event)                               28 Dec ‘05

                           Crostini with – Braised beetroot and feta cheese
          Roast squash, rocket, Austrian pumpkin seed oil and local Shepherd’s Crook cheese
                    Local hot-smoked trout, celery and horseradish crème fraiche

                 Mini jacket potatoes with – Local cold smoked trout and cream cheese
                                    Tapenade and buffalo mozzarella
                                   King prawns and Mary Rose sauce

Selection of local cheeses (Stour blue, Old Burford and Hurdlebrook Cary) with freshly made rosemary and
                       raisin bread, onion and thyme bread and home-made chutney

                           Local Free-range chicken satay with peanut sauce

 Steamed Tamworth pork loin rolls with plum sauce, organic shoyu and Cobram Estate Australian olive oil

                            Toasted almonds with chilli and Maldon sea salt

                               Leek, Stilton, Old Burford and walnut tarts

                              Local Chestnut mushroom and tarragon tarts

                Chocolate and chestnut cake with sable biscuits and chocolate dentelles

                                       Home made Turkish delight

                                       Mini pomegranate Pavlovas

Wedding Reception, North Wooton, Somerset (Julian Langdon’s Event)                        29 April ‘06

                                              Canapés –

                          Smoked salmon twirl on organic pumpernickel

                           Smoked duck and plum chutney on crouton

                                        Parmesan tuiles

                            Free-range chicken and mango Skewers

                         Handmade spiced pork and raisin sausage rolls

                                            Mains –

                                  Roast rib of North Devon beef

                       Roast boned, stuffed and rolled Free-range chicken

             Rolled loin and belly of Gloucester Old Spot with sausage meat stuffing

                        Roasted vegetable and goats cheese filo parcels

                                          Served with –

Vegetables roasted in olive oil with thyme and cracked black pepper – sweet potato, red and yellow
                             peppers, courgette, celeriac and red onion

                                         Roast potatoes

                               Fine bean, shallot and tomato salad

                                    Endive and orange salad

                                        Mixed leaf salad


                                           Desserts –

                                         Lemon mousse

                                         Chocolate torte

                     Pavlovas with mango, kiwi, strawberry and passion fruit


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