Brent Gaudet

Background

About Brent Gaudet

I have 19 years in the cooking industry. I started in a corporate setting learning about cooling logs, temp logs, waste tracking. I then moved to San Francisco for 3 years and really learned what cooking is, making everything from scratch really helped my recipie development. I moved back to Virginia in 2013. I became a sous chef in 2016. I gave up the sous chef position in 2018 to focus more on creative plates and recipies at freemason abbey. RELEVANT EXPERIENCE-Cooling logs/hot holding logs: tracking food items throughout the entire cooling process to ensure minimal time is spent within the temperature danger zone-Social Interaction: demonstrations teaching kids about nutritional fruits and vegetables-Cooking Demonstration: Television experience on “The Hampton Roads Show” cooking Jägerschnitzel,(https://youtu.be/PPkZG5sk5k4)-Sous Chef: direct supervision of other employees within the kitchen area -Restaurant Buy Outs/Catering: Assistance with prep and execution of events-Creative freedom: Created dishes for special event menus and daily specials-Knife Skills: All dice/slice, butchering, oblique, rough, brunoise-Pull/Thaw: Remove items from freezer and place on racks, day dot items, and rotate items; proper use of pull/thaw reports-Line checks: Assuring quality of line items; target temperatures of items in steam tables/pizza coolers/fryers/grill/impenger/freezer and all reach-ins – these include temperature adjustments as necessary; proper placement of measuring utensils; check items for expiration-Food Preperation: Reading and creating items from recipe; P1s (high priority items); efficient and effective multi-tasking during food preparation. Ensure proper specifications for accurate food costs-All Station Experience: Familiar with log burning/flattop/gas grill, fryers, sauté, stone oven, impenger, salad. Check steaks and burgers for proper temperature; ensure no cross-contamination; maintain proper rotation and levels of product.