Keenan Jonse :: CHEF'S ROLL :: The Professional Chef Network Keenan Jonse EXPERIENCE CUISINE My inspiration comes from my family, we all have our own style of cooking but it is all family style portions. Nothing else seemed to catch my attention after high school as much as doing something within the food industry whether it be managing a restaurant or menu design. Dried Apricot, Dried Cranberries, Raisins, Granny Smith Apple, and Red Grape Plated Fruit Platter EDUCATION & EXPERIENCE Showcall Productions. San Diego, CA Truck LoaderSDYFC. San Diego, CA Football CoachSan Pasqual Winery. La Mesa, CA Winery AssistantRoss Dress For Less. Santee, CA Sales Floor/RegisterLionHeart Fitness Kids. San Diego, CA CoachThe Jamison's. San Diego, CA Childcare ProviderThe Art Institute of California. San Diego, CA Culinary Management Student SKILLS & EXPERTISE Customer ServiceMenu developmentSautéingFood/menu costingBakingLeadership Garde manger/PantryTime managementTrainingBOH operationsFood/menu costingRecipe development My cuisine style again stems from my family. My style is a combination of barbecue and Mexican to say the least. This is what i grew up on in my family and fully encompass the homestyle/family style cuisine. The entire family is full of bakers and that influence has rubbed off on me greatly as well. GALLERY Keenan Jonse email@example.com 619-733-5806Santee, CAUnited StatesThe Art Institute of San Diego - CaliforniaCulinary Student linkedin Resume My career has been very minimal so far, in the culinary field, that is. I have worked for several different companies from coaching sports to working retail and it has given me tons of work experience. I have chosen jobs that give me a better look at customer service and teaching or mentoring because it will prepare me for FOH operations. I absolutely enjoy cooking, but FOH is where I see my career. I have an absolute joy when it comes to interacting with guests and if I am in the floor that is what the job entitles. The experiences the guest has with the people that they meet in the hospitality as well as the food is what leaves the impression on them. I see my role as the person they meet in the establishment and can come to with critiques, opinions, and suggestions.