 Profile
KALENUIK FOOD SERVICES INC.
Executive Chef de Cuisine
Duties: advice, train, educate clients in total restaurant operations. Plan and devise menu and service strategies. Execute marketing procedures. Control food costs through strict enforcement of established standards in purchasing, receiving and preparation. Implement national, provincial and local food safety procedures and programs. Control labour costs through established daily controls.
NORTH AMERICAN INSTITUTE OF MODERN CUISINE USA INC.
Grand Plaza Hotel
Chef K’s On Main
314 Main St.
Penticton, Bc
250-493-2488
June 1989 -Present
Executive Chef de Cuisine
Executive chef of two restaurants Chef K’s Gourmet Grille (150 seats fine dine) in addition to 200 seat banqueting and 70 seat lounge, and Pastabilities (180 seats casual Italian cuisine).
Duties: advice, train, educate clients in total restaurant operations. Plan and devise menu and service strategies. Execute marketing procedures. Control food costs through strict enforcement of established standards in purchasing, receiving and preparation. Implement national, state and local food safety procedures and programs. Control labour costs through established daily controls.
Publishing consultant\Author
Author of 18 culinary titles ranging in size from 192 pages to 800 pages, translation of most titles into 19 languages and released in 64 countries. Oversee complete production control and publication of the books published by Magnanimity House Publishing
Television host
Host a television cooking show entitled Divine Cuisine, the program has aired on 140 stations in the US, FamNet Network, Eagle Broadcasting Network, Inspirational Network and on the CTS Network in Canada since 1997.
ST. CATHARINES TENNIS & RACQUET'S CLUB
16 Melbroune Street
St.. Catharines, Ontario
416-641-1211
June 1986 - June 1989
Restauranteur, Entrepreneur, Chef de Cuisine
Duties: accounting, hiring, training, menu planning, food preparation, standardization of menu items, purchasing, liquor control, advertising, marketing, merchandising.
LINCOLN COUNTY BROAD OF EDUCATION
Kernahan Park Secondary School,
91 Bunting Road,
St.. Catharines, Ontario
416-684-9461
February 1989- June 1989
Chef Training Instructor Adult Basic Cookery Program
Duties: Formulation, development and implementation of course outline. Course included instruction in the following areas; Accounting, cost control, marketing, merchandising, menu design and planning, food service styling, breakfast and egg cookery, red meat, seafood, poultry, wild game, stocks, soups, sauces, vegetable cookery, herb and spice cookery.
CAPERS LODGE\ BOJANGLES RESTAURANT LTD.
Gatez Avenue
Red Deer Alberta
February 1981- August 1982
January 1985 - October 1985
Executive Chef
Duties: Menu formulation, hiring, training, cost control, food preparation, purchasing, inventory control.
PUBLISHED COOKBOOKS
Simply Delicious Cooking, Tormont Publishers, Montreal, in 20 countries a 480 page cookbook.
Simply Delicious Cooking 2, DS-MAX Canada Inc.\Magnanimity House Publishers\Mint Publishers, Toronto, in 16 languages for 56 countries, a 800 page cookbook.
International Family Favorites, DS-MAX Canada Inc.\Magnanimity House Publishers, Toronto, in 19 languages in 64 countries, a 400 page cookbook.
Fresh Ideas Mini Series, sold by Magnanimity House Publishers\Mint Publishers in U.S.A. 8-64 page cookbooks.
The Original Pizza & Pasta Cookbook, DS-MAX Canada Inc.\Magnanimity House Publishers, . A 192 page cookbook.
Dinning In, Tormont Publishers, Montreal, in Canada by Sear's a 192 page cookbook.
Fundamentals of Taste, DS-MAX Canada Inc.\Magnanimity House Publishers, Toronto. A 400 page cookbook. Sold in Indonesia, Brazil and Russia only.
Cuisine Extraordinare, DS-MAX Canada Inc.\Magnanimity House Publishers, Toronto. A 400 page cookbook. Sold in Brazil and Russia only
Championship Cooking, Magnanimity House Publishers for the 1993 Grey Cup Champions, the Edmonton Eskimos in Alberta a 200 page cookbook.
Divine Cuisine Recipe Card Collection, Magnanimity House Publishers, 252 full colour 4x6 recipe cards with indexes and box holder.
The Right Spice, Magnanimity House Publishers, a special cookery book sold along with 4 different herb and spice blends developed by Chef K.
TELEVISION PROGRAM Host
Divine Cuisine, a 30 minute cooking program airing presently on 140 stations from Alaska to Florida
Chef K & Friends a 30 minute cooking program with a entertainer (ie. Tony Orlando, Glen Campbell) 2 programs have been recorded as pilots only and has yet to air. New for 2000.
AWARDS, MEMBERSHIPS
Canadian Federation of Chef de Cuisines, Niagara Professional Chefs Association (1986-1989)
Worldwide Culinary Cooperative
Awards:
2006 Western News Best Of The South Okanagan, Dessert Finalist
2005 Okanagan Life Awards
7 Best Of Awards (Catering, Ribs, Place to Dine, etc.)
2005 Penticton Peach Festival, Best Dessert
2004 Penticton Peach Festival, Best Dessert, Best Beverage
2004 Okanagan Life Awards:
7 Best Of Awards (New Restaurant, Dessert, Place to Dine, etc.)
2004 Restauranteur of the Year, British Columbia Restaurant & Food Service Association Fine Dining (Finalist)
Wholesale Warehousing Ind. 1989 Outstanding manager
Kraft Canadian Cheese Festival 1986 (1 place family category)
STATISTICS
Alberta Journeyman Cook (Chef) Certificate Number 18J000002C
Issued December 17 1984
Canadian Interprovincial Cook (Chef) Certificate Number J-05-01052
Issued July 08 1985
Ontario Journeyman Cook (Chef) Certificate Number 415A-176564
Issued December 02 1986
US Social Security Number
Available upon request
Canadian Social Insurance Number, on request
Married: Dianna Lynn
Date of Birth on request
References:
Rick Ridall Business Associate: 250-492-2200
George Little Business Associate 250-493-8888
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