We found the following information about Mike Dewes at Vermont College of Fine Arts, where this person has worked as a Director of Cafe and Catering since 2018. Mike's total work experience is over 24 years, during which time the professional had at least 12 jobs at different companies to develop skills. Mike studied at the Prescott College from 2019 to 2019. This expert received the following certifications: Servsafe Food Protection Manager, Instructor, and Proctor, License 9005337, and National Restaurant Association, License 9005337. Mike Dewes is skilled in two languages: English and Spanish. Mike Dewes currently is located in Saint Louis, Missouri. You can contact with Mike by looking for phone number or email or find exhaustive information by requesting access to Mike Dewes's further details.
Name variants:
Michael Dewes
Contact Information
Last Update
Jul 1, 2022
Email
mi**@vcfa.edu, md**@hotmail.com, mi**@gmail.com
Location
Saint Louis, MO
Company
Workplace
Director of Cafe and Catering
Montpelier, VT
Industry
Higher Education, College/University
Colleagues
Work History
Director of Cafe and Catering
36 College St, Montpelier, VT 05602
from Jun 30, 2018
Director of Nutrition Services at Senior Services Plus, Inc Community Care
2603 north Rodgers Ave, Alton, IL 62002
Direction of both senior and child nutrition programs for two counties serving over 2400 meals daily
Design and implementation of local produce and sustainability initiatives
Supervision ...
Aug 2013 — Jan 2017
Executive Chef
Execution of upscale banquet events utilizing local foods
Menu design and implementation addressing current trends
Achievement of aggressive food and labor cost goals
Apr 2013 — Aug 2013
Chef Instructor and Purchasing Manager
Instruct students in all areas of culinary arts
Purchasing and inventory management responsibility
Develop culinary and sustainability curriculum and lesson plans
Organize and execute sp...
Feb 2009 — Apr 2013
Executive Chef
Food and beverage P&L responsibility for operation with annual revenue of 5-6 million dollars
Oversight of multiple foodservice outlets
Execution of fine dining banquet events of 20-3000+...
Jul 2001 — Dec 2008
Executive Chef
Designed innovative menu for new pan-Latin tapas concept -Successfully organized kitchen aspects of opening a new restaurant
Nov 2003 — Jun 2004
Executive Chef
Ordering, receiving, and inventory management of grocery and fresh food items
Design of home meal replacement menus for special needs clients
Large scale batch cooking of 9000+ portions
...
Mar 2000 — Jul 2001
Executive Sous Chef and Associate Chef
Supervision and training of culinary and steward staff
Ordering, receiving, and inventory of produce, meat, etc.
Assist in design of seasonal a la carte and vintners’ menus, cigar dinners...
Mar 1997 — Mar 2000
Apprentice
Apprenticed under former White House Chef Pierre Chambrin
Received training in all classical kitchen stations including saucier, patissier, and garde manger
Miscellaneous Experience:
NRA...
Jan 1995 — Mar 1997
Roundsman and Sous Chef
342 Westport Plz, Saint Louis, MO
Worked all a la carte stations in high volume environment
Ordering and inventory of produce and bread items
Assisted in high volume banquet preparation
Jan 1996 — Mar 1997
Education
2019 — 2019
2015 — 2017
2011 — 2013
1992 — 1994
Occupations
Executive
Director
Chairperson
Operations Manager
Chief Executive
Skills
Culinary Skills
Menu Development
Catering
Fine Dining
Food and Beverage
Food
Cooking
Restaurants
Event Management
Banquets
Chef
Food Service
Wine
Cuisine
Restaurant Management
Hospitality
Recipes
Training
Inventory Management
Sanitation
Hospitality Management
Event Planning
Purchasing
Food Preparation
Management
Gourmet
Food Safety
Dinners