3030 MEADOW DRIVE SAINT CHARLES, IL. 60175 PHONE 1-630-240-7533 E-MAIL LANCASTER.AMBER@GMAIL.

COM

AMBER LANCASTER
EDUCATION

LE CORDON BLEU - Paris, France

Diplome de cuisine

Nov. 2009- March 2010

Areas of Study- In depth study of classic French Regional cuisine, Perfecting professional kitchen skills, Introduction to color, taste and texture combinations, Classical and contemporary Haute Cuisine, Precision and efficiency in the kitchen, Mastery of intricate techniques & methods, Recipe production with high quality and rare produce, Adaption of menus based on the season & product availability, Development of personal creativity

SCOTTSDALE CULINARY INSTITUTE, Scottsdale, Arizona

Le Cordon Bleu Associates Degree of Culinary Arts

May 2007-Dec. 2008

Areas of StudyBasic Culinary Arts, Purchasing, Catering/Garde Manger, Serv Safe, Kitchen Management, College Math, Ethics, Supervision Management, Saucier, Wine and Spirits, Advanced Baking and Pastry, Nutrition, Restaurant Operations, English and Communications, Contemporary Cuisine, Catering Event Management, Basic Baking, Food History, International Cuisine, Social Physiology, Environmental Science, Hospitality Sales

UNIVERSITY OF ARIZONA, Tucson, Arizona 2006 2007

General Studies

TUCSON MAGNET HIGH SCHOOL, Tucson, Arizona 2002 - 2006

LANGUAGES SPOKEN: English & French EMPLOYMENT

ALINEA
Alinea Restaurant, Chicago, Illinois January 2011-August 2011

Chef de Partie
Working as a Chef de Partie in this unique restaurant in Lincoln Park close to downtown Chicago. Supervising several Commis de Cuisine, along with working 4 dishes off of the meat station. Working alongside Chef Grant Achatz.

LES AMBASSADEURS
Htel de Crillon, Paris, France June 2010 November 2010

Commis de Cuisine
Working as a Commis de Cuisine in one of the most prestigious hotels in France as well as a truly historical kitchen. Working under Chef Christopher Hache.

Lead Server
Taking orders, anticipating my guests needs, polishing and stacking service stations.

GUY SAVOY
Guy Savoy Restaurant , Paris, France March 2010 May 2010

Stagaire
Worked all stations at Guy Savoys heart restaurant in Paris as a stagier. Working directly under Chef Guy Savoy.

Food Runner
Running food

BLT STEAK
JW Marriot Camelback Inn, Scottsdale, Arizona Aug. 2008 Oct. 2009

Chef Tournant
Required to work any station in the kitchen, as directed by the executive chef. Responsible for taking the temperatures every day for HACCP control. Worked under executive chef Marc Hennessy.

BOURBON STEAK MICHAEL MINA

The Fairmont Princess , Scottsdale, Arizona
Cocktail Waitress Taking orders, cleaning tables, money handling, friendliness. Jan. 2008 Aug. 2008

Line Cook 3
Garde Manger worked various stations made cold appetizers as well as prep work. Worked under executive Chef Sean Griffin.

Line Cook 2
Worked all various stations such as garde manger, hot appetizers, seafood, prep, and finally finished as a sides cook. Preparing Michael Minas classic side dishes in which pair up with every entre dish from the kitchen. Continued to work under executive chef Sean Griffin.

ELEMENTS RESTAURANT
Sanctuary Spa & Resort on Camelback Mountain , Scottsdale, Arizona Cocktail Waitress Hostess
Mar. 2007 Aug. 2008

Operated Open Table software, Managed over 300 cover counts each night and up to 450 cover counts on holidays. Made the daily floor map for each night, and assigned servers opening and closing duties for each shift. Pantry Chef Dec. 2007-Aug. 2008 Executed responsibilities of various stations, including Saucier, and Garde Manger. Worked under executive chef Beau Macmillan.

ADDITIONAL EXPERIENCE - SPECIAL EVENTS Taste of Nation 2007 Selected to assist Chef Beau Macmillan in operating the Elements restaurant exhibit. Taste of 2008 A Black Tie Affair Selected to assist Chef Sean Griffin to promote the restaurant at this Kierland Commons
Event.

Phoenix Cooks 2009 Elected to assist Chef Marc Hennessy in preparing two of the restaurants dishes at this Westin Resort at
Kierland Commons Event. Paris Cookbook Fair 2010 Chosen to assist Chef Michel Troisgros, Bocuse dOr 2009 World Final Winner Geir Skeie, and Alain Ducasse patisserie Chef Sebastien Serveau in doing their mise en place for their stage demonstrations as well as working side by side with them on the live stage at the Paris Cookbook Fair 2010.