1. CChheeff AAnntthhoonnyy LL.. EEddwwaarrddss
Address: Gaithersburg, Maryland 20886 ● E-mail: ChefAEdwards@Hotmail.com
LinkedIn Profile: https://www.linkedin.com/in/cheflaedwards
PPrrooffeessssiioonnaall CChheeff
CChheeff EEddwwaarrddss
Exquisite Presentations … Healthy
Eating … Exceptional Flavor
• Professional Chef, Baker & Caterer
• Experienced Bartender
• Currently Resides in Gaithersburg,
MD
• Owner of Soulful Creative Catering
and Designz
● ● ●
Biography
Food enthusiast Chef LA Edwards
has been serving up his distinctive
creations for over 25 years. A
native of New York, Chef Edwards
has always had a passion for
cooking, and he is known for both
his various Ethnic styles and
homemade pasta dishes. He has
the ability to create well-balanced,
healthy meals without compromis-
ing on taste. As a nutritionist and
dietary aide, his expertise has been
applied at the National Institutes of
Health (NIH), creating culinary
masterpieces while adhering to
strict standards of excellence. Chef
Edwards has been preparing
delicious cuisines at some of DC’s
finest restaurants including Clyde’s
and 1789 Restaurant located in
both DC and in the heart of
Georgetown. He is a private chef
for hire, as well as a caterer whose
specialties includes Maryland Style
Steak & Lobster Tail, New York
Prime Rib, Butternut Squash Ravioli
stuffed with Roasted Vegetables, &
Island Jerk Chicken to name a few.
Cooking Skills & Techniques Restaurant Operations Event Planning
Grilling, Sautéing, Charbroiling,
Poaching, Braising, Deep-Frying,
Roasting, Par-cooking, Fusion –
Cooking, Preparing Sauces, Baking
and Garnishment
Quality and Inventory Control,
Ordering, Shipping/Receiving,
Sanitation Regulations, Food
Safety & Storage Standards,
Recipes and Bartending
Dining Room & Table
Décor, Menu Preparation,
Wine, Beer/ Spirits, and
Entertainment Selections,
BEO’s.
EDUCATION and CERTIFICATIONS:
Education:
• Associate of Applied Science in Culinary Arts, The Chef’s Academy, Morrisville, NC 2011
Certifications:
• Bachelors of Arts in Culinary Arts and Business Management, Johnson & Wales University,
Charleston, SC – (40 Credits Completed Towards Bachelor’s Degree)
• Certificate in Nutrition, The Chef’s Academy, 2011
CURRENT WORK HISTORY:
10/13 – 11/15, Line Chef, Clyde’s / 1789 Restaurant, Washington and Georgetown, DC
• Cooked and prepared Clyde’s signature dishes including their famous Maryland crab
cakes, filet mignon and main lobster
• Prepped food items for service and supported banquet Chef in various events
• Was responsible for food and plate service to ensure consistency in taste
06/13 Present, Nutritionist/ Dietary Aide, National Institutes of Health (NIH), Bethesda, MD
• Line chef who supports nutritious dietary meal planning for NIH patients and staff
08/12 – 04/13, Assistant Supervisor, ABM Industries, Durham, NC
• Provided leadership to management staff to address Corporate buildings and repairs
07/12 – 01/13, Lead Chef / Expo, Applebee’s, Durham & Wilmington, NC
• Provided leadership and mentored/trained line cooks
• Prepared various food items for grilling, frying, sautéing
• Oversaw and expedited the ordering and stocking of restaurant supplies
12/11 – 08/12, Line Cook / Banquet Chef , The Hilton Hotel, Durham, NC
• Prepared food for banquets as required according to BEO’s/ specifications including
salmon, brisket and steaks
• Worked multiple food stations for banquets and prepared foods for garde manager
12/10 – 04/12, Banquet Chef, The Raleigh Convention Center, Raleigh, NC
• Assisted in directing & correcting the presentation and portioning of food for all banquets
• Led and directed multiple plated meals for a wide range of clients
• Performed various cooking techniques including charbroiling, poaching, deep-frying,
sautéing, braising, roasting and par-cooking
03/10 – 09/11, Line Chef, Tasu Asian Bistro, Cary, NC
• Prepared signature dishes in alignment with chef standards
• Made sauces and supplemental garnishes for allocated stations
• Prepared items in garde manager for evening line service
03/09 – 03/10, Assistant Sous Chef, UNC-Chapel Hill, Chapel Hill, NC
• Checked in receiving inventory, managed new stocking procedures with FIFO
• Created sauces for menu items and implemented new recipes for menus
• Managed and provided mentorship to five employees
01/90 – 03/09, Chef, Various Restaurants, NC, TX
• Functioned as a line cook and chef supporting private clients/events and various
restaurants including Lackland AFB, NCO club, Radisson Hotel, Blockade Runner Beach
Resort, Oceanic Seafood Restaurant, O’Brians Ribs and Annabelle's Restaurant and Pub
just to name a few.
Samples of Chef Edward’s meal preparations can be seen at https://www.linkedin.com/in/cheflaedwards