1. Daniel “Billy” Kalil
CAREER SUMMARY
Experienced culinary professional currently pursuing a bachelor’s degree in Food Science from the University of
Minnesota.
EDUCATION
• Bachelor of Science, Food Science, 2017 (expected)
University of Minnesota – Twin Cities, Minneapolis, MN
• Associates of Applied Science, Culinary Arts, 2005
Art Institutes International, Minneapolis, MN
PROFESSIONAL EXPERIENCE
Bachelor Farmer, Minneapolis, MN, October 2013 – November 2014
Chef
• Advised James Beard award winning Chef and Chef du Cuisine on menu item development and execution
• Planned and executed food for special events
• Coordinated food safety and sanitation action plans for summer block party
Whole Foods Market, Edina, MN, March 2011 – March 2012
Store Leader, Prepared Foods
• Oversaw a team of 50+ members in food service and production
• Interviewed, hired, and trained new employees to fill the department’s needs
• Wrote OSHA and food safety action plans as well as menu matrixes to control margins
Restaurant Meritage, St. Paul, MN, September 2008 – March 2011
Sous Chef
• Named 2009 Employee of the Year for “Hard work and creative contributions”
• Created menu items and wrote corresponding recipes for employees to execute
• Collaborated on menu development focusing on seasonal ingredients and modern French cuisine
• Opened the oyster bar named one of the “Top Ten Oyster Bars in America,” by USA Today
Café Barbette, St. Paul, MN, October 2007 – September 2008
Lead Line Cook
• Created nightly entrée menus utilizing seasonal produce and local proteins
• Expedited the line during service, and managed in the Chef’s absence
• Placed orders for the restaurant’s meat, fish, and produce needs
RELEVANT COURSE WORK
Food Sanitation and Safety HACCP Regulatory Affairs and Quality Control
Food Quality FSPCA Certification (in progress) Food Chemistry
ACTIVITIES
• Founder and Director of Food and Forage www.foodandforagemn.com
• President of the Food Science and Nutrition Club, U of M 2016-17