CURRICULUM VITAE / RESUME
Abraham Conlon
                      65 12th Ave. North Chelmsford, MA 01863
                      202-997-4958   Abconlon36@yahoo.com

Objective:

Creative, responsible, self-motivated individual seeking employment as Head Chef on a privately owned yacht touring the Mediterranean Sea for the 2007 season. 

Education:

The Culinary Institute of America- Hyde Park, NY.                                   4/2000-12/2001
AOS Culinary Arts

Greater Lowell Technical High School - Tyngsboro, MA.                         9/1995-6/1999
Four Year Culinary Arts Program

Experience:

Line Chef / Creative Consultant                             1/2007-Present
Carpe Vino - Auburn, CA.
    Top 12 Restaurants in Sacramento and 3 ˝ Stars- Sacramento Bee 2006

Responsible for set up and execution of all hot items for PM Service.
Directly involved in menu planning with CIA Alumni Chef Courtney McDonald and Chef Eric Alexander.

Executive Chef         10/2003-12/2006
Augustine’s at Fredericksburg Square – Fredericksburg, VA.

    AAA Four Diamond Award 2006, Wine Spectator Award of Excellence 2006
    Top Ten Restaurants in Northern Virginia 2006- Northern Virginia Magazine

Directly responsible for creating, pricing, and executing all menus for ala carte, prix fix, wine dinners, desserts, specials, banquet, and tea.
Educated wait staff on wine, beer and tableside preparations.
Set up systems for ordering, receiving, and inventory of food and paper products.
Assisted in building of wine, beer and cocktail menus.

Cheese Specialist/Coffee and House wares Buyer                     10/2002-10/2003
Whole Foods Market – Georgetown, Washington, DC.

In charge of planning, developing and executing food demonstrations.
Increased departmental sales by creating new prepared food items.

PM Line Supervisor/Lead Sauté           7/2002-10/2002
Poste Moderne Brasserie at the Hotel Monaco – Washington, DC.
Executive Chef Jon Matheison CIA alumni

Supervised preparation and execution of menu items for pm hot line.
Acted as expeditor/ coordinator of brigade system.
Responsible for inventory.


Executive Chef             2/2002-6/2002
Chez Asian Bistro - Santo Domingo, DR.

Conceptualize French/American influenced Southeast Asian menu.
Directly responsible for pricing, cost control and execution of all menus for ala carte, desserts, specials and banquets.
Assisted in creation and pricing of wine portfolio.

Line cook/Rounds                       12/2000-5/2001
Norman’s - Coral Gables, FL.
Executive Chef Norman Van Aken

Handled duties and training on ovens, pastry, garde manager, and sauté.
Directly involved in upscale catering events for American Airlines and FL Food and Wine Extravaganza.


Line cook             9/1998-5/2000
Silks at the Stonehenge Inn - Tyngsboro, MA
Executive Chef Jon Matheison CIA Alumni

Handled duties on garde manger, patisserie, and entrementier stations.
Assisted  in special events, wine dinners, and private banquets

Line cook                                                                                                       4/1996-8/1998
Cobblestones of Lowell - Lowell, MA
Executive Chef Ed Zaranski CIA Alumni
 

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