This document lists awards and recognitions received by Robert Koeller from 2015 to 1997 across several restaurants he worked at. It shows that Koeller received multiple "Instructor of the Term/Year" awards from The Chef's Academy between 2012-2015 and was recognized for his work at restaurants like 45 Degrees, Kona Grill, Glass Chimney, Lulu's Restaurant, and Midtown Grill. Many of the awards were for "Best Sushi", "Best New Restaurant", and "Employee of the Year".
The I.A.D. 2017 calendar lists their monthly meetings from February to December, which will all be held at Cucina Caruso Italian Market from 6:00PM to 8:30PM, consisting of either heavy hors d'oeuvres or dinner along with wine and beer.
This document is a resume for Tracy Uecker seeking a managerial position in a resort setting. It outlines her education, including an Associate's Degree in Business Administration from Southeast Community College with a major in Customer Relations. Her work history includes positions as a Medication Aide at Legacy Estates from 2009 to present, in Dining Services at Lexington Assisted Living from 2008 to 2009, and as a Server at Marriot Hotel from 2006 to 2008. It lists references from her current and past employers.
Renovation of the kitchen is a very cumbersome activity and requires considerable planning and preparations beforehand. Moreover, as the kitchen is the central hub of the house it is important to design it in such a way that it adds to the beauty of your home. In addition to this, most homeowners have always opined that it is very difficult to remodel the kitchen within a specific budget. Go through the slide to know about kitchen remodeling to fit your home's design.
Reginald Moncur is seeking a new position in the culinary field, where he has over 22 years of experience in roles such as Executive Chef, Sous Chef, Chef De Cuisine, and Floor Manager. He has a passion for cooking and believes it is important to not only be skilled but also love one's work. With his talent and passion, he aims to create an environment where both he and his employer will benefit. He has experience with seafood, Italian, and French cuisine but is willing to expand his skills in other areas, as he constantly strives to learn and improve as a chef.
Jeffrey A. Riedel has over 30 years of experience as an executive chef and culinary instructor. He received an Associate's Degree in Culinary Arts from The Culinary Institute of America. He has worked as an executive chef at numerous hotels, restaurants, and healthcare facilities. Most recently, he was a culinary instructor at L'Ecole Culinaire / L'Ecole Academy in St. Louis from 2006 to 2015. He has appeared on several local television shows demonstrating cooking techniques.
Danial Simmons is seeking a position where he can utilize his culinary education and experience. He has an Associate's degree in Culinary Arts from Scottsdale Culinary Institute and over 15 years of experience in various culinary roles, including line cook, sous chef, and kitchen manager. His resume highlights his work history at several hotels and restaurants in Colorado, Arizona, and while serving in the United States Marine Corps.
The I.A.D. 2017 calendar lists their monthly meetings from February to December, which will all be held at Cucina Caruso Italian Market from 6:00PM to 8:30PM, consisting of either heavy hors d'oeuvres or dinner along with wine and beer.
This document is a resume for Tracy Uecker seeking a managerial position in a resort setting. It outlines her education, including an Associate's Degree in Business Administration from Southeast Community College with a major in Customer Relations. Her work history includes positions as a Medication Aide at Legacy Estates from 2009 to present, in Dining Services at Lexington Assisted Living from 2008 to 2009, and as a Server at Marriot Hotel from 2006 to 2008. It lists references from her current and past employers.
Renovation of the kitchen is a very cumbersome activity and requires considerable planning and preparations beforehand. Moreover, as the kitchen is the central hub of the house it is important to design it in such a way that it adds to the beauty of your home. In addition to this, most homeowners have always opined that it is very difficult to remodel the kitchen within a specific budget. Go through the slide to know about kitchen remodeling to fit your home's design.
Reginald Moncur is seeking a new position in the culinary field, where he has over 22 years of experience in roles such as Executive Chef, Sous Chef, Chef De Cuisine, and Floor Manager. He has a passion for cooking and believes it is important to not only be skilled but also love one's work. With his talent and passion, he aims to create an environment where both he and his employer will benefit. He has experience with seafood, Italian, and French cuisine but is willing to expand his skills in other areas, as he constantly strives to learn and improve as a chef.
Jeffrey A. Riedel has over 30 years of experience as an executive chef and culinary instructor. He received an Associate's Degree in Culinary Arts from The Culinary Institute of America. He has worked as an executive chef at numerous hotels, restaurants, and healthcare facilities. Most recently, he was a culinary instructor at L'Ecole Culinaire / L'Ecole Academy in St. Louis from 2006 to 2015. He has appeared on several local television shows demonstrating cooking techniques.
Danial Simmons is seeking a position where he can utilize his culinary education and experience. He has an Associate's degree in Culinary Arts from Scottsdale Culinary Institute and over 15 years of experience in various culinary roles, including line cook, sous chef, and kitchen manager. His resume highlights his work history at several hotels and restaurants in Colorado, Arizona, and while serving in the United States Marine Corps.
Teacher presentation - The BIG Cake Show 2015TheBIGCakeShow
The BIG Cake Challenge is a baking competition that invites students to design an original cake with a healthy or savory twist. Students will first compete at their schools, and school winners will then compete against other students in the region at the regional heats. Regional winners will advance to the final, where expert judges will evaluate and taste the cakes live at The BIG Cake Show in March 2015. Participants will receive a certificate, and the overall winner will be awarded on stage at the show.
The document contains 11 black and white photographs taken by Kyle Sarnecke for a photography unit in 2014. Each photo is titled and tagged with "B&W Photography, Unit 4" indicating they were part of a school assignment to practice black and white photography techniques over the course of a unit.
Three Questions to Ask Yourself Before You Remodel Your KitchenKen Bridenstine
The owner of Wealth Consultation, Inc., in Utah, Kenneth (Ken) Bridenstine provides financial professionals with operational support and consulting services. In his free time, Ken Bridenstine enjoys completing home improvement projects. Though many of his projects are small, he has entirely remodeled both a bathroom and his kitchen.
Wayne M. Allen has over 20 years of experience as an executive chef and kitchen manager for restaurants and camps. He received an A.O.S. in Culinary Arts from the Culinary Institute of America in 1994 and holds certifications in Santi Serve and Serve Safe. Allen's most recent positions include working as a private chef for sororities and fraternities from 2013 to 2015 and as a sub-contractor doing gourmet dinners, business meetings, and special occasions from 2015 to present. He has also served as Executive Chef at several restaurants throughout New York.
Jimmy Cox received his Associates Degree in Culinary Arts from the Culinary Institute of America in 1993. He has over 20 years of experience as an Executive Chef, Executive Sous Chef, Banquet Chef, and Restaurant Chef at several high-end hotels and resorts in Arizona, including his current role as Executive Chef at Embassy Suites Biltmore Phoenix since 2008. His experience includes overseeing all food and beverage operations, implementing menus, managing kitchens, and achieving over $5 million in annual sales.
Otogawa-Anschel Design-Build, LLC is a small, award-winning design-build firm devoted to green building and urban living. We are committed to maintaining a high level of workmanship with special attention paid to the aesthetics involved in remodeling and adding to homes.
To learn more about our company, our green build philosophy, and to view photos of our work please explore our website. www.otogawa-anschel.com
The document contains details for nine black and white photographs taken in 2014 by Nereyda Padilla. Each photo listing includes the title, medium of black and white photography, and year. The photos are part of a collection titled "Unit 1-Basics of Photography" and feature subjects such as sunflowers and cityscapes.
Derrick L. Morgan is seeking an entry-level position in culinary arts. He graduated from Illinois Central College's Culinary Arts program in 2006 and has over 20 years of experience in the food industry, including positions as a sous chef, banquet cook, and line cook. He has excellent interpersonal and teamwork skills and is passionate about cooking.
Teacher presentation - The BIG Cake Show 2015TheBIGCakeShow
The BIG Cake Challenge is a baking competition that invites students to design an original cake with a healthy or savory twist. Students will first compete at their schools, and school winners will then compete against other students in the region at the regional heats. Regional winners will advance to the final, where expert judges will evaluate and taste the cakes live at The BIG Cake Show in March 2015. Participants will receive a certificate, and the overall winner will be awarded on stage at the show.
The document contains 11 black and white photographs taken by Kyle Sarnecke for a photography unit in 2014. Each photo is titled and tagged with "B&W Photography, Unit 4" indicating they were part of a school assignment to practice black and white photography techniques over the course of a unit.
Three Questions to Ask Yourself Before You Remodel Your KitchenKen Bridenstine
The owner of Wealth Consultation, Inc., in Utah, Kenneth (Ken) Bridenstine provides financial professionals with operational support and consulting services. In his free time, Ken Bridenstine enjoys completing home improvement projects. Though many of his projects are small, he has entirely remodeled both a bathroom and his kitchen.
Wayne M. Allen has over 20 years of experience as an executive chef and kitchen manager for restaurants and camps. He received an A.O.S. in Culinary Arts from the Culinary Institute of America in 1994 and holds certifications in Santi Serve and Serve Safe. Allen's most recent positions include working as a private chef for sororities and fraternities from 2013 to 2015 and as a sub-contractor doing gourmet dinners, business meetings, and special occasions from 2015 to present. He has also served as Executive Chef at several restaurants throughout New York.
Jimmy Cox received his Associates Degree in Culinary Arts from the Culinary Institute of America in 1993. He has over 20 years of experience as an Executive Chef, Executive Sous Chef, Banquet Chef, and Restaurant Chef at several high-end hotels and resorts in Arizona, including his current role as Executive Chef at Embassy Suites Biltmore Phoenix since 2008. His experience includes overseeing all food and beverage operations, implementing menus, managing kitchens, and achieving over $5 million in annual sales.
Otogawa-Anschel Design-Build, LLC is a small, award-winning design-build firm devoted to green building and urban living. We are committed to maintaining a high level of workmanship with special attention paid to the aesthetics involved in remodeling and adding to homes.
To learn more about our company, our green build philosophy, and to view photos of our work please explore our website. www.otogawa-anschel.com
The document contains details for nine black and white photographs taken in 2014 by Nereyda Padilla. Each photo listing includes the title, medium of black and white photography, and year. The photos are part of a collection titled "Unit 1-Basics of Photography" and feature subjects such as sunflowers and cityscapes.
Derrick L. Morgan is seeking an entry-level position in culinary arts. He graduated from Illinois Central College's Culinary Arts program in 2006 and has over 20 years of experience in the food industry, including positions as a sous chef, banquet cook, and line cook. He has excellent interpersonal and teamwork skills and is passionate about cooking.
1. Awards and Recognitions
Year Award Awarded by Recipient(s)
2015 Masters of Leadership Development-St. Mary-Of-The-Woods College
2014 Instructor of the Term The Chef’s Academy Robert Koeller
2013 Instructor of the Term The Chef’s Academy Robert Koeller
2012 Instructor of the Year The Chef’s Academy Robert Koeller
Instructor of the Term(spring) The Chef’s Academy Robert Koeller
Best Burger Mass Ave Sm. Bus. Assoc. 45 Degrees
2011 Instructor of the Year The Chef’s Academy Robert Koeller
Instructor of the Term (fall) The Chef’s Academy Robert Koeller
2010 Instructor of the Year The Chef’s Academy Robert Koeller
Instructor of Term (fall ‘09) The Chef’s Academy Robert Koeller
Instructor of Term (fall ‘10) The Chef’s Academy Robert Koeller
Inspiration Award (summer) The Chef’s Academy Robert Koeller
2009 Best New Restaurant Indianapolis Monthly Forty-Five Degrees
Best Sushi Indianapolis Monthly Forty-Five Degrees
2008 Best Sushi Roll Indianapolis Monthly Kona Grill
Best Sashimi Indianapolis Monthly Kona Grill
2007 Best Sushi Restaurants & Institutions Kona Grill
Best Sushi Indianapolis Monthly Kona Grill
2006 Best Sushi Indianapolis Monthly Kona Grill
2005 Best Sushi Indianapolis Monthly Kona Grill
Best Happy Hour Menu Indianapolis Monthly Kona Grill
2004 Best Sushi Indianapolis Monthly Kona Grill
Best New Restaurant Indianapolis Monthly Kona Grill
Five-Star Elegance* DiRoNa Institute Glass Chimney
2003 50 Best Places To Eat Indianapolis Monthly Glass Chimney
Lulus’s Restaurant
Midtown Grill
Five-Star Elegance * DiRoNa Institute Glass Chimney
Best Sushi Indianapolis Monthly Lulu’s Restaurant
2002 Best Appetizer Indianapolis Monthly Lulu’s Restaurant
Best Bar Menu Indianapolis Monthly Lulu’s Restaurant
2001 Best Appetizer Indianapolis Monthly Lulu’s Restaurant
Best Vegetarian Entrée Indianapolis Monthly Lulu’s Restaurant
2. 2000 Best New Restaurant Indianapolis Monthly Lulu’s Restaurant
Best Décor Indianapolis Monthly Lulu’s Restaurant
Best Broad Ripple Restaurant Indpls. Monthly Midtown Grill
1999 Best Veal Entrée** National Veal Council Robert Koeller
Second Place Entry Dining ala Heart Robert Koeller
***Upcoming Chef To Watch For Indianapolis Monthly Robert Koeller
Best Broad Ripple Restaurant Indianapolis Monthly Midtown Grill
Best Dinner Under $20.00 Indianapolis Monthly Midtown Grill
1998 Best Broad Ripple Restaurant Indpls. Monthly Midtown Grill
Best Appetizer Indianapolis Monthly Midtown Grill
Best Seafood Dish Indianapolis Monthly California Café
1997 Employee of the Year California Café Robert Koeller
* One of only two restaurants in the entire state of Indiana nationally recognized for Excellence
and Elegance in Distinguished Dining.
** Regional Competition
*** One of three local Indianapolis’ Chefs who were featured as being a Chef to watch for and
follow.