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DEE LYNCH

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					...creating...tasting...loving...experimenting...enjoying...
                                                 deechef.com

                      DEE LYNCH
                           www.deechef.com


                             WORK HISTORY


                        M/Y Vita – Private 150’
                               April 2007 – Present

                      M/Y Janie – Charter 157’
                             March 2005 – March 2007

                      S/Y Georgia – Private 160’
                           December 2002 – March 2005

               M/Y L’Escapade of London – Charter 134’
                     (Freelance) August 2002 – November 2002

                      M/Y Balaju – Charter 146’
                             April 2002 – August 2002

                    M/Y Argentum – Private 134’
                           December 1999 – March 2002

                     Sutcliffe Catering Company
                          October 1996 – December 1998

                    M/Y Argentum – Private 134’
                      (Freelance) June 1995 – September 1995

                      S/Y Jagare – Private 140’
                            February 1993 – April 1995

                    S/Y Provenance – Private 100’
                           January 1992 – January 1993

                    M/Y Achilles II – Charter 134’
                            July 1991 – December 1991
...creating...tasting...loving...experimenting...enjoying...
                                                          deechef.com

  DEE LYNCH
  www.deechef.com


  deelynch2000@aol.com
  (954) 536 8973
  +33 673 507 696


  D.O.B:            20.11.1969
  Nationality:      British/ Australian
  Marital Status:   Single

  US Visa B1/B2
  STCW95
  ENG 1


  Having established myself as an industry professional with over 17years experience, I now aim to
  ameliorate my culinary skills by developing new techniques and continuing to explore trends in
  tastes and flavors.

  Through my world travels I have accumulated a vast repertoire of international and fusion cuisine.
  My passion is to satisfy people who enjoy good food. I pride myself on using only the freshest
  ingredients and can aptly accommodate any culinary request or dietary restriction.



  CERTIFICATIONS:

    Food and Hygiene Certification                    Thai Cuisine Certification
    British Food and Safety Authority                 Chang Mai Culinary College

    Diploma in Nutritional Therapy                    Internship at No Chang Restaurant
    British Association of Nutritional Therapy        Ho Chi Min City, Vietnam

    Masters Culinary Diploma                          Small Boats and Dingy License
    Bath School of Cookery                            Sydney Harbour Master
...creating...tasting...loving...experimenting...enjoying...
                                                             deechef.com
 DEE LYNCH
 www.deechef.com


 SAMPLE MENU
      CONTINENTAL BREAKFAST SELECTION FROM BUFFET BAR:

                   A SELECTION OF FRESHLY SLICED FRUIT
                   TROPICAL FRUIT MEDLEY W/ LAVENDER INFUSED GREEK YOGURT DRIZZLES W/ MANCU HONEY
                   FRESH BERRIES MARINATED IN A PASSIONFRUIT COULIS SERVED INSIDE A FRESH COCONUT
                    SHELL
                   DANISH PASTRIES
                   RASPBERRY FRIANDS
                   SELECTION OF FRESHLY BAKED MUFFINS
                   ASSORTMENT OF SLICED DELI MEATS AND CHEESE
                   FRESHLY BAKED BREADS SERVED WITH WHIPPED BUTTER AND A SELECTION OF HOME MADE
                    JAMS
                   MANGO KAFFIR LIME LEAF SMOOTHIE
                   BERRY BLAST SMOOTHIE
                   FRESHLY SQUEEZED JUICES


      HOT BREAKFAST CHOICE:

                   OMELETES W/ SMOKED SALMON, ASPARAGUS, ASIAGO CHEESE AND CRÈME FRAICHE
                   EGGS BENEDICT SERVED WITH A CHOICE OF:
                           ROSEMARY SUNDRIED TOMATO HAM,
                           PICKED BLUE SWIMMER CRAB
                           VEGETARIAN CHOICE OF SPINACH SERVED WITH A CREAMY HOLLANDAISE
                   WHOLE WHEAT PANCAKES W/ STEWED STRAWBERRIES & WHIPPED CHANTILLY
                   BREAKFAST BURITTO’S SERVED W/ SPICY SAUSAGE, FRESH CHEESE, JALAPENOS, SOUR CREAM
                    AND TOMATO SALSA
                   TRADITIONAL ENLISH BREAKFAST W/ YOUR CHOICE OF EGGS ANY STYLE
                   FRENCH TOAST W/ WOOD SMOKED BACON, CANADIAN MAPLE SYRUP & BLUEBERRY CONFIT
                   TOASTED FRESH BREAD W/ GARLIC HERB SAUTED MUSHROOMS & CRÈME FRAICHE


      LUNCH MAIN COURSE

                   GRILLED LOBSTER TAILS, ROASTED FENNEL & CHANTERELLE SALAD
                   POTATO CRUSTED DOVER SOLE W/ CAULIFLOWER PUREE, CHAMPAGNE BEURRE
                    BLANC & CHAMPAGNE AIOLI
                   SAUTEED ABALONE, FRESH FETTUCCINE & BROWN BUTTER SAUCE, BASIL, PINENUT &
                    EGGPLANT
                   SEARED SQUAB BREAST, SQUAB LEG CONFIT SERVED W/ CUMIN & BEET BARLEY,
                    GREEN APPLE MARMALADE & RED PEPPER FOAM
...creating...tasting...loving...experimenting...enjoying...
                                                       deechef.com
     APPETISERS

                  SEASAME TEMPURA SOFT SHELL CRAB SERVED W/ SEAWEED SALAD, TERYAKI
                   REDUCTION, CHILLI ONION JAM & CRISPY SUSHI RICE CAKE
                  LOBSTER GAZPACHO SOUP
                  MOZZARELLA HERB FILLED ZUCCHINI FLOWER SAN MARZANO TOMATO COULIS
                  SEARED DIVER SCALLOPS W/ POTATO CAKE, CORN & TRUFFLE SALSA LEMON BEURRE
                   MONTE
                  TORCHON OF FOIE GRAS W/ FOIE GRAS GASTRIQUE PLUM GINGER
                  TUNA TOWER W/ CONCASSE TOMATOES, GREEN ONOINS, CUCUMBER AND AVOCADO
                   MOUSSE

     EVENING MAIN COURSE

                  CRISPY LOIN OF KUROBUTA PORK SERVED W/ ORANGE GLAZED CARROTS, KUMQUAT
                   RELISH & CARROT RISOTTO
                  MISO-GLAZED CHILEAN SEA BASS TAGINE W/ RED PEPPERS CRAB BROTH & ISRAELI
                   COUSCOUS
                  BUTTER-POACHED KOBE BEEF RIB EYE WITH PINOT NOIR REDUCTION, HORSERADISH
                   MASHED POTATO, ROASTED CIPOLLINI ONIONS, HORSERADISH CREAM & BUTTERMILK
                   ONION RINGS
                  OLIVE OIL –POACHED RACK OF LAMB SERVED W/ HARISSA RATATOUILLE, ROSEMARY
                   GREMOLATA & ROSEMARY SCENTED BABY POTATOES
                  ASIAN SPICED POUSSIN, AROMATIC STICKY RICE, JULIENNE VEGETABLE STIR FRY &
                   SWEET SOY REDUCTION

     DESSERT

                  STONE FRUIT PLAIN PERDU, CRÈME FRAICHE SHERBET
                  APPLE FANANCIER, CLOVE ANGLAISE & HOT APPLE CIDER
                  PASSIONFRUIT SOUFFLE SERVED W/ COCONUT ICE CREAM
                  CHOCOLATE ESPRESSO CRÈME BRULEE
                  RASPBERRY PANNA COTTA W/ SWEET WINE AND VANILLA JELLY & RASPBERRY
                   SORBET

     CANAPES

                  SUSHI AND SUSHIMI
                          VARIOUS COMBINATIONS OF ROLLS
                          NIGIRI & SUSHIMI
                  WILD MUSHROOM RISOTTO FILO
                  ASIAN SHRIMP CEVICHE SPOONS
                  CHILLED MINT PEA SOUP W/ SNOW PEA & LOBSTER
                  ANTI PASTA
                  COCONUT SHRIMP SERVED WITH A MANGO CHILI JAM
                  BEEF TARTARE SERVED W/ RAW QUAIL’S EGG
                  VIETNAMESE SPRING ROLLS: STEAMED, FRIED & SUMMER

				
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