Mikiko Ando. Portfolio

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Randolf Stone
5 years ago
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2 Abut myself My gal as a sushi chef is t help Japanese cuisine evlve as a whle and t develp and advance all ver the wrld. My philsphy as a chef is t keep my eyes n the hrizn, and always strive t discver the next new cncept. My style is t create cuisine that is innvative, interesting and always n the cutting edge. I am always searching ut the latest techniques and cnjuring the freshest ideas. I lve t bserve the way all aspects f life harmnize tgether. In my eyes, Life is a balance f cnnecting all things great and small. A gd painting is a cllectin f well-placed clrs. A car is just a list f parts ingeniusly crafted t wrk tgether. A dish is mre than just a gruping f ingredients fr me, it's a series f elements: Clr, Arma, Texture and Taste. A true artist can take these elements, and weave them int a beautiful expressin f their wn interpretatin f life. Knwing hw t cmbine specific ingredients tgether, hw they will fuse r meld, then being able t create that feeling int a frm, mlded in nes hands that t me, is the true test f an artist. I taught myself lng ag that, if I create a dish frm the heart, with passin, that everyne will enjy the dish I create. Hwever, the principality between what I want t create, and what my custmers' want t eat ften challenge me. I lve t fashin dishes that engage the guest's senses cmpletely. I want my custmers t experience the emtinal and intellectual jurney f taste, t fully surprise them and encurage them t explre Japanese fd in new and unexpected ways. Anther challenge is t utilize my wn creative methd and create dishes that stimulate the sixth sense. Mastering skills, such as mental visualizatin, used in the field f music, art, and fashin, help me t shw hw lateral thinking, free assciatin, and brainstrming can be applied creatively in cuisine. All the while, bringing me great jy and all wh experience! It has been my experience that, wanting t be creative is nt enugh. Creative Freedm and Success are built n a fundatin f technical knwledge, experience, a develped palate, excellent rganizatin and many hurs f hard wrk! The hspitality business is all abut relatinships. All relatinships thrive upn the nature f trust. Trust, in business, is hinged upn the skill f making all feel welcmed and richly prvided fr. It's als abut respecting the different needs f every individual wh cmes t the restaurant and helping him r her feel persnally satisfied. Mikik And was brn in Nayr Hkkaid, Japan. In 1966 my family mved t Asahikawa, this is where I spent mst f child hd. I have always thught myself t be very lucky grwing up surrunded by great fd. This is where I believe I develped my taste fr fine fds. I had the pprtunity t experience all that this rich land had t ffer in excellent cuisine. Ever since my childhd, I was always curius abut what my Mther and Grandmther were cking in the kitchen. They made mstly traditinal Japanese cuisine. I helped prepare meals and bserve every chance I culd. My Father t, has a natural flare fr cking. During my teenage years I became interested in all aspects f art frm perfrming t figure drawing, even

3 wdcarving stamps and any artistic ut let. Speed skating was a main passin f mine. I later cmpeted and wn several medals. After High Schl I traveled t the USA. Alng the way f pursuing my dreams f attending Art Schl, chance led me t an pprtunity in the Restaurant Business. In 1982 I started ut as waitress in Taik Japanese Restaurant. I watched the sushi chef every day. It was then I had a breakthrugh, I wanted t becme a sushi chef! I asked the chef if he culd teach me hw t becme a Sushi chef. He said n. Wmen cannt becme sushi chef because wmen wear makeup. Slightly disappinted I admitted that at that time I culd nt live withut my makeup. In 1983 I began wrk at Hime Japanese Restaurant, a very traditinal Japanese sushi restaurant. Here I learned the basics f flr peratin, and staff training alng with custmer service. In my twelve years f emplyment, I was a manager and quality verseer. In 1997 I transferred my skills as a manager t Sushi Chardnnay. Sn after, I was apprached abut becming a sushi chef. As I thught back t the time I was denied, I accepted the pprtunity right away. Times have changed! It was this time f my life I cherish the mst. I had the great privilege t learn frm many excellent teachers. Thrugh incrprating many distinct styles, I eventually hned my wn unique style f sushi. One chef that was my mentr and helped me the mst was sushi chef, Yuki. He graduated frm the Academy f Art and made sushi fr a living. T him, making sushi n a dish was nt much different frm painting n a great canvas. Yuki inspired me t really fcus n sushi as an art. This is smething I hld as a cre value in my sushi making philsphy In 2005 I began and I am currently wrking at Yuzu in San Francisc, Califrnia. I am the Head Sushi Chef, a flr manager, staff trainer and I als teach Sushi wrkshps. I lve every mment f training and inspiring new chefs arund me. I am able nw t give back by helping new chefs discver and feel the lve I feel fr Japanese Sushi/ Cuisine. Nw they can unlck the great chef inside themselves like I fund in myself I lk frward t meeting new challenges and whatever life ffers. I am always ready t pull up my sleeves and wrk hard!

4 Resume MIKIKO ANDO 1288 Clumbus Ave. #113 San Francisc CA OBJECTIVE Seeking a psitin as Executive Sushi Chef t cntinue my jurney in the challenging field f the culinary arts QUALIFICATION 17years experience as a Kitchen Manager r Executive Chef rle in an upscale restaurant r catering establishment Certified in fd service sanitatin as mandated by the state f Califrnia Experienced in fd preparatin at a high quality level Experience with infrmatin systems related t restaurant management and/r kitchen management Dependable self-starter wh is passinate abut fd and the guest experience Wrks calmly under demanding situatins Ability t develp prducts with a team while being given an pprtunity t add a signature tuch t featured items and fferings Ability t manage a staff handling up t 3 events in a single day r serving up t 2000 guests per day at events EXPERIENCE : Q Sushi in Westlake village, Califrnia USA Executive Chef Acting as a psitive rle mdel wh teaches, trains and mtivates staff Cntribute t cmpany creative menu Prepare fd and insure quality cntrls Direct staff in prepping f fds and assigning duties Mnitr mnthly cmpliance t budget, i.e. labr csts and fd csts Accurate inventry cntrls and rdering prcedures Ensure standards are being met fr efficient ck times, fllwing recipes, cleanliness, prductivity, and reducing waste

5 Maintain and update training manuals and recipe bks Scheduling BOH staff Wrk clsely with the Owner and team regarding custmer satisfactin in regards t fd selectins On-ging menu engineering and develpment f Restaurant Mnitr cleanliness and safety f kitchen in accrdance with Wiscnsin sanitatin cdes and Cmpany expectatins Cnduct cst analysis fr respective prducts Initiate and/r negtiate vendr cntracts alng with the Owner including quality prducts and deliveries Keep accurate files f rders and receivables Cmmunicate with emplyees in an effective manner including executing disciplinary actins Develp perfrmance standards and testing tls by which emplyees can be measured Develp quality guidelines fr respective prducts and develp tls t mnitr quality and cnsistency Hiring f staff and creating a team t fulfill cmpany gals Lead and drive innvative menu dishes and cncepts : YUZU in San Francisc, Califrnia USA Executive Sushi Chef Respnsible fr all fd purchase, preparatin and prductin, menu develpment, specificatins and recipes Menu planning fr special ccasin and events Hiring, training and supervisin f all sushi bar and kitchen staff Develpment and mnitring f fd and labr budgets Develpment f standard recipes and techniques fr cst efficiency Maintaining highest prfessinal fd quality and sanitatin standards : Delica RF-1 in San Francisc, Califrnia USA Sushi Chef / Prep-Ck Respnsible fr all sushi preparatin and presentatins Preparatin wrk fr all ther menu dishes : Sushi Chardnnay in San Francisc, Califrnia USA Assistant Sushi Chef Preparatin f varius types f sushi design recipes Training f new chefs Managing fd csts

6 EXPERIENCE CONTINUED FROM PREVIOUS PAGE : Yakiniku Huse Juban in San Francisc, Califrnia USA Assistant Manager Respnsible fr all flr peratins, including training and supervisin f staff, scheduling f wrk hurs and insuring custmer satisfactin : Hime Restaurant in San Francisc, Califrnia USA Flr Manager Respnsible fr all flr peratins, including training and supervisin f staff, scheduling f wrk hurs and insuring custmer satisfactin EDUCATION 2009 : Fd Safety Certificate address 1995 : Internatinal Bartender Schl address? 1980 : Indian Villay Cllege 1979 : Asahikawa Hkkaid High-schl

7 Gallery (Please visit my website t find high quality images and my latest creatins) Otr & Uni tartar and Seared Tuna Sundried Tmat paste wrapped with cucumber Otr & Uni tartar with diced avcad Seared Tuna Sundried Tmat paste wrapped with cucumber

8 Tai (snapper) Carpacci rll Seared Htate and Kiwi with anchvy salsa New style infusin sashimi Otr

9 Hamachi pki Magur tataki salad Black rice veggie rll

10 Spicy Magur Gma tataki Angus NY Teriyaki / Red Wine Sy Reduce sauce Sake & Fuji Apple salad with wantan chips

Tactical Plan. American Culinary Federation Competition. Prepared by The University of Tennessee Catering & Culinary Program CULINARY PROGRAM

Tactical Plan. American Culinary Federation Competition. Prepared by The University of Tennessee Catering & Culinary Program CULINARY PROGRAM American Culinary Federatin Cmpetitin Tactical Plan CULINARY & CATERING PROGRAM Prepared by The University f Tennessee Catering & Culinary Prgram Menu & Preparatin These are the main things yur judge will