Katie Payne
Louisville
Summary
Personable, enthusiastic Chef Instructor driven to inspire students to achieve personal and academic success. Strives to create a challenging and engaging environment in the classroom and the kitchen in which students become prepared for entry into the food service industry as well as become life-long learners. Special interest in International Cuisines , Garde Manger and Basic Culinary Skills.
Overview
28
28
years of professional experience
1
1
Certification
Work History
Extraciricculars Guest Chef Instructor
Salvation Army
- Culinary Training Program
- Lead Chef- Corporate Team Building Exercises ; YUM Brands and others
Chef Instructor
Department of Agriculture
- Healthy Cooking Demonstration ; Harriet B
- Porter Foundation
- Culinary Competition Judge ; FCCLA , Skills USA, Kentucky, :Farm to Schools” initiative.
Chef Instructor
Presenrtaion Chef
- High school student ”Chef Shadow” event
- Board Member – American Culinary Federation, Kentucky Chapter
- Scholarship Selection Committee - Sullivan University
- In – house demonstration Chef for canning / pickling classes
- Cater Arts convention Voluteer opportuninties with Gilda’s Club, Salvation Army, Dare to Care, Food Literacy Project
Experience Chef Instructor
Sulllivan University
09.2003 - Current
- Resposible for all executive duties of the classroom and kitchen laboratory including menu development, recipe research , student academic counseling, product requisition, equipment maintenance, ciriccculum development, assessment and cost control .
Chef de Partie
Caneel Bay Resort, Virgin Islands
11.1999 - 11.2000
- Brigade chef for Turtle Bay Restaurant on this exclusive, 4 Diamond Caribbean resort
- Trained and executed at all stations of the kitchen .
First Cook
Blackberry Farm
09.1997 - 09.1999
- All duties from breakfast, lunch, and dinner, and room service at this 4 Diamond , Relais and Chateau property located in the foothills of the Smoky Mountains .
Executive Chef
Phill Dunn’s Cookshop
08.1995 - 08.1999
- Food cost, labor costs, product requisitioning , scheduling, menu development and on-hand production
- Reduced labor costs and increased sales for the Home Meal Replacement division of this large , privately owned business
- Other duties included some catering, box lunch production, special events and cooking classes.
Education
MBA - Hospitality Administration And Management
Sullivan University
Louisville, KY06.2027
Associate of Science - Culinary Arts
Sullivan University
Louisville, KY06.1997
Bachelor of Science - General Studies
University of Kentucky
Lexington, KY1985
Skills
- Proper Food Handling
- Certified Culinary Educator
- Dietetic Knowledge
- Customer Experience
- Kitchen Utensils
- Critical Thinking
- Quality Control
- Cooking Methods
Certification
Certified Chef de Cuisine (American Culinary
Federation)
Certified Hospitality Educator (American Hotel and
Lodging Association)
Certified Dietary Manager (American Nutrition and
Foodservice Professionals)
Certified Food Protection Professional ( American
Nutrition and Foodservice Professionals)
ServSafe (NRA)
Affiliations
American Culinary Federation
American Nutrition and Foodservice Association
Slow Food
Southern Foodways Alliance
Women Chefs and Restauranteurs
Chefs Collabrative
Timeline
Experience Chef Instructor
Sulllivan University
09.2003 - Current
Chef de Partie
Caneel Bay Resort, Virgin Islands
11.1999 - 11.2000
First Cook
Blackberry Farm
09.1997 - 09.1999
Executive Chef
Phill Dunn’s Cookshop
08.1995 - 08.1999
Extraciricculars Guest Chef Instructor
Salvation Army
Chef Instructor
Department of Agriculture
Chef Instructor
Presenrtaion Chef
MBA - Hospitality Administration And Management
Sullivan University
Associate of Science - Culinary Arts
Sullivan University
Bachelor of Science - General Studies
University of Kentucky