To see sample menus for Heidi Tunnell Catering Company click here: SampleMenus.

HEIDI TUNNELL

EDUCATION

9/2001-1/2002 - Internship Position - Elaine Bell Catering Company - Sonoma, CA

Working under CIA alumna Elaine Bell, I learned how to prepare simple, and elegant Napa valley fare while paring dishes with local wines. As the top catering company in the San Francisco Bay area, they cater parties anywhere from 10-650 people. As an intern I worked all stations from prep to baking, and worked off-premise parties every weekend.

9/2002 - Associate Degree - Culinary Institute of America - Hyde Park, NY

Graduated in the top of my class while holding the position of group leader after proving to poses maturity, credibility, leadership, and organizational skills. In addition, I graduated with recognition for perfect attendance.

9/2002-4/2003 - Graduate Fellowship Program - Culinary Institute of America - Hyde Park, NY

This is a position that only a select few graduates are asked to participate in. Here I served as assistant instructor to a German and United States certified master baker. It was up to me to ensure all the savory items of the Café were being produced. My other responsibilities included teaching freshman students the skills necessary to work in a Café, daily ordering, creating menus, menu costing, and keeping the Café organized.

EMPLOYMENT

2005-Present - Executive Chef - Heidi Tunnell Catering Company - Eugene, OR

This is a business that specializes in intimate, private dinner parties in client homes. Additionally, this company also caters parties, weddings and gives private cooking lessons. www.heiditunnellcatering.com

Present - Owner/Chef - Darn Good Granola - Eugene, OR

Darn Good Granola has created lovers of granola all over the country, using gourmet ingredients to create new and unusual flavors in granola. www.darngoodgranola.com

Present - Author - http://cookingschoolathome.blogspot.com/

This is an istructional web log that is dedicated to teaching people fundamental cooking methods. The idea is to allow people the freedom to cook with the best available ingredients rather than following instructions in a cookbook.

9/2003-5/2004 - Garde Manger Chef - Finch Tavern - Croton Falls, NY

Served as lead Garde Manger under Italian chef Gianni Scappin and received immersion in French and Italian cuisines. Responsibilities included development of specials, food ordering, and daily production schedules for the station and co-workers.

5/2004, 5/2006 - Managing Chef, American Pavilion - Cannes Film Festival - Cannes, FRANCE

Chosen to be part of the American Pavilion team, this position included all facets of catered events and evening dinner parties. I learned to adapt to small spaces and unusual circumstances; like drainage for the sink and no gas to cook on because the kitchen was on a beach. This position taught me how to deal with varying and constant change in any kitchen.

REFERENCES (Please email me for contact information for references)

Barton Seaver, Executive Chef Café Saint Ex, Washington, DC

Benjamin Yamato, Executive Chef Cannes Film Festival 2006

Christophe Gaumet CMB, CHE, Manager R&D/QA Abel & Schafer, Inc./Kompletusa, Romkonkoma, NY

Corky Clark, Fish and Seafood Instructor, Culinary Institute of America, Hyde Park, NY