Richard J. Reiss has over 20 years of culinary experience. He graduated from the French Culinary Institute in 1998 with a focus on Classic Culinary Arts. Since then, he has held various culinary roles including line cook, banquet cook, catering chef, cooking instructor, and manager/owner. He has experience in international cuisines and skills like bread baking, pasta making, and food styling. Reiss is also fluent in multiple languages and has strong computer and leadership skills.

1. Richard J. Reiss
Phone 347-561-3800
Email: rjrjr17@gmail.com
QUALIFICATIONS
 Graduate of the French Culinary Institute, NY, 1998
 Extensive International and Regional Culinary Knowledge; Food Culture and History
 Vast familiarity of Kitchen Techniques, Ingredients, Equipment, Recipes and Terminology
 Bread Baking and Patisserie skills; Hand made, cut and filled Pastas: various shapes, techniques and
methods
 Experience with Asian Cuisines, Stir-Fries and Sushi
 Experience in Food Styling and Instruction; Recipe Testing
 Certified in Food Handling and Protection; Kitchen Sanitation
 Outstanding Leadership Qualities and Interpersonal Skills
 Solid Hospitality, Service and Instructional Background
 Fluent in French, Italian, Portuguese and Spanish
 Strong Computer Skills: Word, Excel, Publisher, Outlook
CULINARY
EXPERIENCE
7/2003-10/2004 The Ritz-Carlton, Lake Las Vegas
Henderson, NV
6/2003-10/2004
Banquet Cook, Level III
 Duties included preparation and plating of a wide variety of menu items for large
banquets, including all courses of the meal.
 Responsible for making marinades, dressings, garnishing; stations included
saucier, poissonier, garde-manger, and grill.
 Promoted to Laundry Supervisor
12/2001-5/2003 Tommy Rocker’s Southside Grill
Henderson, NV
Line Cook
 Popular eatery open 24 hours. The restaurant features a menu specializing in
sandwiches, salads, appetizers, grilled and sautéed items, and breakfast. During my
employment at Tommy Rocker’s I have offered the kitchen and restaurant
managers suggestions on how to reduce food and energy waste, make space for
storage of prepared items, and suggestions on how to reduce person-hours. Many
of these ideas were implemented and are still in effect.
1/2000 – 10/2001 À La Carte Culinary Services
Lynbrook, N.Y
Cooking Instructor/Assistant Food Stylist/Recipe Tester
 A la Carte Culinary Services is a cooking school, geared to the general public,
offering various types of classes. It also contains a food styling studio and
recipe test-kitchen. Duties at A la Carte included instructing enrolled
participants in a hands-on cooking class. Class themes have ranged from
internationally to regionally-themed menus. Classes have varied from parties,
bridal showers to corporate team building events, and Grade School Field

2. Trips where each participant would be assigned to and follow out a task.
Classes would begin with an introduction to the menu, background on the
region and food history moving onto my supervision and facilitation of the
class activities, showing knife techniques and giving tips. On occasion,
celebrity chefs were invited. I also served as Assistant Stylist to owner, Polly
Talbott, member of the IACP, on various food styling photo shoots.
1/1999-10-2001 Saffron 59 Caterer
New York, N.Y.
Catering Chef/Server
 Saffron 59 Caterers is New York’s premier Asian caterer, and one on the city’s top
five overall catering establishments, owned by Irene Khin Wong. Specialties
included trayed food using uniquely designed presentations passed around by
servers. Satays, spring rolls, summer rolls, dumplings, salad cups, and sushi by no
means completed the menu at Saffron 59. Preparation would be done at her rented
restaurant kitchen, her own home, or the home of the host/hostess of the event.
Depending on the size of the event, there would be a team of caterer chefs, or just
myself preparing, presenting and cleaning up. Other duties included preparing and
delivering food for Irene’s cold take-out service offered at certain Manhattan
supermarkets.
1984-1994 TCL Bauer
Brooklyn, N.Y.
Manager/Owner
 Small food concession in a recreation center. Responsible for food preparation,
ordering, service, quality control/health standards, and record keeping.
EDUCATION
1998 French Culinary Institute New York, N.Y.
 Classic Culinary Arts
1986-1989 Queens College, CUNY Flushing, N.Y.
 B/A: Spanish.
 Minor: Secondary Education.
• Active member College Union Programming Board, (CUPB), organizing
on-on-campus events.