Joseph Letta :: CHEF'S ROLL :: The Professional Chef Network Joseph Letta EXPERIENCE I've been in the industry for 20 years and love every bit of it. I don't know everything but am willing to learn as much as possible. I can't wait to see what the future holds. Bay scallops, shrimp and clams in a tomato saffron broth surrounding wild grain rice EDUCATION & EXPERIENCE Chacha's. Rochester, NY Executive Chef. 1-2 yrsSix50 blackoven . Rochester, NY Head Chef. < 1 yrHavana cabana. Rochester, NY Executive Sous Chef. 1-2 yrs SKILLS & EXPERTISE BOH operationsFood/menu costingExpeditingFood sanitationInventory control Kitchen managementSafe food handlingBOH operationsFish butchery Joseph Letta firstname.lastname@example.org Rochester, NYUnited StatesPorterhouse steak seafood and scotchChef I started from the very bottom, in a dish pit with only a 3 sink, and have steadily made my way to where I am today. I strive to be better than I was yesterday and know where my life is going to eventually lead but am enjoying the journey. Will you be a part of it, only time will tell.