- The letter is a recommendation from G. Nick Atkins, the executive chef of the Iron Door Dinner House, for Tyler Bergstrand who worked as an assistant chef there over the summer. - Tyler exceeded expectations in his role, arriving early and having perfect attendance. He quickly learned the routine and was able to work independently. - Tyler showed an eagerness to learn, asking good questions, and his skills improved greatly over the summer. He helped expand the menu and increase profits. - The chef recommends Tyler highly, saying he rose to challenges and kept up with their high-volume, high-quality standards without any errors.

1. G. Nick Atkins, Executive Chef
The Iron Door Dinner House, Johnsville CA
11/15/2014
To Whom It May Concern,
This letter is to introduce you to Tyler Bergstrand. Tylerwas employed at the Iron Door during the 2014 summer
season working as assistant chefat a dinner house that was established in 1961 with a current menu ofsteaks,
seafood, pastas and I know how ordinary that sounds.Please see the examples below for technical levels.
During this time Tyler’s performancewas exemplary.He had perfect attendance.This included his usually
arriving 15 minutes early.
This season was my first at the Iron Door. I was told to hire a “kitchen assistant” to perform basic pantry duties of
making salads, plating desserts and assist the chefin plating. I was very glad when Tyler expressed an interest in
working at the Iron Door. I was OK to continue the tradition ofhaving a minimal “assistant”.
Due to Tyler’s attention to detail, willingness to learn,combined with also being willing to do any task soon
changed the scope ofthe position and greatly expandedit. It took Tyler about 3 weeks to get the routine down so
he was finishing his prep lists on time for dinner service;working completely on his own managing his own time.
At that point his knife skills sky rocketed. Tylerhas exceptional hand to eyecoordination.
The results were that he was finishing the work load earlier each day. And then he started asking questions. Very
good questions showing he clearly understood the basic culinary techniques ofthe Iron Door’s menu.That is when
we as a team started adding extra appetizers, salads and more advanced recipes for specials. We also became
quite a bit more profitablefor our owners.
When you have the opportunity to teach an eager apprentice how to dramatically increase guest check averages by
offering new, creative, profitableitems to the menu you jump on the opportunity.Tylerlearned how to create
special “small plate” appetizers.He learned how to do reduction sauces in the style ofFrench beurre blancs and
doing this to standard ServSafe requirements. He learned how to make scratch traditional vinaigrettes and basic
salad garnishes very well. He also learned to cook exact steak temperatures during volume. Tyler and I would
usually go at least 2 weeks at a time this summer doing between 70 and 100 dinners per night without getting a
single plate returned to kitchen.
The main point is Tyler exceeded all expectations in was his ability to keep up with some pretty serious volume.
Bottom line is that I set a very high servicestandard and pace while demanding zero production errors from
myselfor the team. With that said Tyler is welcometo work with me again any placeany time. Just take a look at
the comments on Yelp for the Iron Door.
My only adviceto you as an employer is the need to keep Tylerchallenged. I am certain he will rise to any
challenge and be as valuedan employee for you as he was at the Iron Door.
G. Nick Atkins, Executive Chef
The Iron Door Dinner House, Johnsville CA
775 379 6597 cell g.nick.atkins@gmail.com