1. MEGHANN LONG
19517 Tiber Ct
Montgomery Village, MD 20886
meghann_long@yahoo.com
240-506-1294
EDUCATION
Le Cordon Bleu College of Culinary Arts,Cambridge, MA (11/14-8/16)
Associates ofApplied Science in Culinary Arts (A.A.S.)
Towson University, Towson, MD (2003-2007)
Bachelor's Degree in Science (B.S.)
Philosophy/Cultural Studies
EMPLOYMENT HISTORY
Line Cook 08/09/2016- Present
http://www.tabledc.com
Table
Washington,D.C., 20001
Table offers a sasonally inspired, locally-sourced ingredients presented in simple, rustic cuisine. Food preparation can be described as
American with heavy European influence including French, Italian and Mediterranean.
- Food preparation, including fabricating proteins,making sauces,aiolis and vinaigrettes,, as well as cooking proteins using methods
such as confit, roasting, and sous vide cooking.
- Active cooking and plating responsibilities during lunch and dinner services on all stations including saute,grill and appetizers (hot
and cold)., as well as breakfast preparation.
- Receiving food orders daily, checking order accuracy and food for quality/quantity.
- Responsible for proper mise en place and station set up/breakdown to ensure speed and efficiency during services.
- Adhering to food safety standards to ensure sanitary food cookery and storage.
Line/Prep Cook 5/11/2016-7/25/2016
http://www.ristorantezeppelin.com
Zeppelin Restaurant
Orvieto, Italy
Zeppelin Restaurant provides classic Italian cuisine, offsite catering, cooking classes,and produces its own olive oil, wine, and
sources many of his ingredients from Lorenzo's local farm. The interns have the opportunity to explore all of this, and more.
• Prepping menu items according to the reservation request for up to four different courses.
• Prepping and baking any pastry items needed,such as focaccia, pasta,cakes and gelato.
• Making sure all items are ready closer to service, such as plates, warming up sauces and breads,etc.
• Learning how to produce menu items with very little equipment, in a more rustic fashion.
• Utilizing spare items in the kitchen to create new dishes.
• Attending off-site catering, requiring more customer service skills.
• Maintaining a sense oftiming during service to know when to start the next course.
• Attending learning seminars on things like wine making, cheese making, olive oil production and more.
Line Cook 09/2015-03/2016
Yvonne's
Boston,MA
Globally inspired modern supperclub
• Responsible for prepping all salad and appetizer components according to recipe.
• Quality control and meeting standards of the chef in terms of plating, presentation,and flavor profile of all recipes.
• Station set up and break down
• Meeting standards for serving safe food
• Kitchen support including but not limited to prepping for other stations and completing tasks as assigned by the Executive Ch ef
• Assisting pastry chefin maintaining and plating desserts
• Meeting ticket times no longer than 5 minutes

2. Garde Manger 06/2015-09/2015
Cafe Artscience
Cambridge, MA
• Performed general preperation tasks for all cold appetizer and salad items on the menu including but not limited to creating pates,
terrines, purees,syrups and sauces accompanying menu items.
• Managed prep list and assuring items were ordered to properly stockitems on Garde Manger.
• Plated items in accordance with presentation requirements set by head chef. Responsible for assuring quality of each item on the
station.
• Minor fry responsibility related to station.
• Responsible for creating a daily amuse bouche.
• Responsible for setting up, breaking down and cleaning my station.
Server/Garde Manger 11/2014-09/2015
www.lulusallston.com
LuLu's
Allston, MA
• Customer Service
• Extensive food and beverage knowledge
• Safe food handling procedures
• Food preperation (stocking the line, prepping back up ingredients, etc)
• Appetizer, salad and dessert preperation
• Light grill, sandwich and saute preperation responsibility
• Calling tickets, quality control prior to expo.
• Cleaning and organization of the kitchen
REFERENCES
Juan Pedrosa , Executive Chef of Yvonne's
781-941-0773
Lorenzo Polegri, Owner and Head Chef of Zeppelin Restaurant
cheflorenzoitalia@gmail.com
Doug Hesselgesser,Sous Chef at Table
202-588-5200