available afternoons available mornings available weekdays available weekends education completed: high school/GED
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Hello and good day,
My name is Andrew C.J Versluis. Executive Chef for about 17 years active, I have been in the industry since 1994. Accumulated versatile work experience within the kitchen. From making sauces, baking scratch daily, cleaning and filleting beef, pork, poultry, game (gibier), fish and seafood. Butchering Deer, Boar, Moose, Elk, Rabbit, Kobe, Wagyu, AAA Alberta prime whole cattle. I know all my cuts, To smoking Shell fish, meats, cheeses, vegetables, fish and other proteins.
Saucier by nature. Full knowledge of (5) Mother sauces and (30) + leading sauces. I have created my own unique evolved sauces, and elixirs. There's a certain je ne sais quoi when it comes to reductions and pairing it with the right alcohol and proteins. Sauce is a key component that compliments the dish.
Inherited strong Pastry skills throughout my tenor as a Chef. I do not cook or bake with a recipe. Trial and error
have given me; self learning experiences. I now bake at a professional, efficient level. From making doughnuts,
strudel, cakes with fondant, buns, breads, doughs, éclair's, custards, curds, sauces, glazed fruits, butter cream and edibles.
Working in the industry has had, had a great impact on my career. Trained in Classic French (cuisine)
gastronomy, Classic (Cucina Italian), Chinese-Cantonese-dim sum, Min, Chinese-American, Japanese (Kaiseki,
Yshuko, Sushi and Ramen), Thai, Vietnamese, Latin, Jamaican yard style, First Nation (indigenous), Dutch-
German-Austrian, Oceanic, Mediterranean, Pacific rim, Kosher with a (Mashgiach), Paleo, Vegan to Greasy Spoon diner comfort food too name a few. Constantly reinventing cuisine to its fullest potential.
Chef consultation for Le Rinque in Town of Mount Royal. January to present 2019. Menu redevelopment. Food cost reduction. Proper food safety, COGS, delegating service during peek periods.
This past spring to fall. I was a resident Chef de cuisine. For Auberge La Sauvagine Solmar in Old Port. Montreéal. A classic French cuisine restaurant. Specializing in Gibier. Civet, Pintade, Cerf, Wapati, Canard, Caribou, foie gras, fresh lobster, fish and shell fish. Served with unique reductions. With tourism in full effect, our kitchen would execute on average 200 covers a day.
Hence given the opportunity. I will excel as A great Chef. Je parle français et j'écris en français aussi!
My hobbies are who I am. I live and love to Run long distances, Mountains or beaches. I enjoy Moksha
Yoga. Active member at my local Ymca. Where I do weight training and swimming. Articulate and well mannered. My belief: if you strive at something and endure. In the end you become a better person.
Please if you have any questions email and attach your handle so I can send a PDF updated CV. show contact info
Thank-you for taking the time reading this cover letter. I look forward to hearing from you.
Andrew C J Versluis.
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