Harry

Food, Service, Consultant, Network, Culinary Arts, Sanitation, Safe Foodhandling, Kitchen, Operations, Management, Inventory, Purchasing, Catering, Production, Nutrition, Planning, Menus, Organization, Business, Resources, Recipes, Marketing, Information, Education, Restauranteur, Restaurant, and Much More

•Seafarers Harry Lundeberg School of Seamanship (Info. www.seafarers.org) •Certified Chief Steward: Nutrition_{Food Management}Quantity Food Production •Certified Chief Cook: Food Prep_{Quantity Food Production •Cook and Baker: Baking}Quantity Food Production; Assistant Cook Utility •Water Survival: Seamanship or Proficiency in Survival Craft •First Aid/CPR: First Aid/CPR •Tankerman Assistant Cargo: Tanker Operations/Liquid_{First Responder Awareness Level}Liquefied Natural Gas Familiarization •Lifeboatman •STCW Basic Safety Training: Personal Survival_{Fire Prevention and Fire Fighting}First Aid/CPR_{Social Responsibility and Personal Safety •Government Vessels (MSC): Damage Control}Material Handling (Forklift)_{Underway Replenishment}Cargo Handing/Crane Operations_{Chemical, Biological, and Radiological Defense}Anti-Terrorism/Personal Protection •Basic/Advanced Fire Fighting Combined •Oil Spill Emergency Containment & Clean-Up •Developmental Matth II •Developmental English II •Diversity Training

Over 20+ years of practical experience in Foodservice, Management, Training, Modern Technology, and Food Product Knowledge. Most of my training and education, was provided by The Seafarer’s International Union, at the Harry Lundeburg School of Seamanship, Paul Hall Center for Maritime Training, located in Piney Point, MD. For information, please visit www.seafarers.org Currently, I am employed as a Chef, at The University of Puget Sound, located in in Tacoma, WA., since 2006. My primary occupation is related to American full-fare meals (Home-cooked meals). In addition, I am frequently performing tasks related to ethnic foods, ie, Asian, European, South Pacific (Hawaiian-Style), Tex-Mex, Indochinese, Mediterranean, Middle Eastern, Asian, Southeast Asian, Vegetarian, and Vegan. Asian, Southeast Asian and Hawaii-Style meals are my specialties. I am very well versed in all courses of meals (menus), such as, appetizers, soups, salads, entrees, starches, side-dishes, desserts, beverages, and more. I have extensive experiences in catering (conference), formal and informal (set-up, settings, table settings, decor, etc.) The best way to describe my experience, I have been involved with the foodservice industry for so long, it is second nature to me. Most people who know me, would probably describe my experience as, I know a little of just about anything that has to do with foodservice, however, he can’t wait to learn something new, then exploit his new found knowledge. Finally, I enjoy sharing my experience with anyone who would like to learn, and I am always learning from others, no matter if it’s food, or the best way to take-out a terrorist, at the top of The Empire State Building.