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Worked garde manger, pasta and pizza stations for 150-200 customers per night.
Expertise in cooking pizza.
Prepared large volumes of both pizza and focaccia dough from scratch daily.
Experienced working with wood fire oven and sous vide.
Worked sautee and fry stations for 250-300 customers per day.
Prepared and executed catering menus for 50+ guests 3-4 times per month.
Worked as busser, food runner, bar back
Bachelor of Arts Degree
Dough Making / Portioning
Food Safety Knowledge
General knife handling
Up to 300 covers a night
Wood Fire Cooking
Ordering / Receiving