Louis Johnson :: CHEF'S ROLL :: The Professional Chef Network Louis Johnson EXPERIENCE I wish to inspire the culinarian in everyone. I enjoy bringing joy through food! Angry Birds Nest EDUCATION & EXPERIENCE US Navy. Naples, IT Galley Watch Captain . 1-2 yrsEverett, WA Chef De Partie/ Station Chef. 1-2 yrsSchoop’s . Crown Point, IN Chef De Partie/ Station Chef. 3+ yrsFat Dan’s . St. John, IN Chef De Partie/ Station Chef. 1-2 yrsPenn Foster. Scranton, PA Culinary Student. < 1 yrMS A School. San Antonio, TX Culinary Student. < 1 yr SKILLS & EXPERTISE BOH operationsCake/pastry decoratingCulinary writingDeboning poultryExpeditingFood industry consultingFood sanitationFood stylingFood/menu costingGarde manger/Pantry Hot line cookeryInventory controlKitchen managementKnife skillsLeadershipMenu developmentSafe food handlingTrainingTime managementStaff training Louis Johnson email@example.com Crown Point, INUnited StatesGrilling TimeFounder I began my culinary journey in the US Navy in 1999. There, I graduated MS A School and became a Mess Specialist aboard the USS Rodney M. Davis. From there I became a short order cook at a sandwich shop. I rejoined the Navy and cooked for the Seabees in NMCB 25. After that I volunteered in many different culinary facets and ultimately ended up at Schoop’s in Crown Point, IN. During this time I went back to school at Penn Foster to reinforce my culinary knowledge. I graduated from Penn Foster and now own a website dedicated to helping restauranteurs beef up there staffs knowledge and expertise. As of December 2017, the site is still under construction.