Jackie Slade Food Stylist at The Loft Studio

	Edible Food Resume

EDUCATION:	A.A. in Liberal Arts from Mt. Ida college, Boston Ma.California Culinary Academy: Menu and Facilities planning Food and Beverage Cost controls, Human Resources, and Food and Wine affinities, Food Styling with Denise Valvaldi.
PROFILE:	Have a diversified history in the food industry. Team player. Proven managerial capability. Experienced in training and supervising large staffs. Familiar with regional cuisines. Eminently good at recipe development, menu planning, and purchasing. Cooking skills: sauté, grill, pizza, and pantry. Catering: Experienced in all types of catering techniques from start to finish.
	Restaurant, Hotel, Catering, and Food Styling.
PRESENTLY:	FOOD STYLIST, San Francisco, Ca. Styled food for feature films, print, and video. Please see my website: jackieslade.com SLADE DESIGNS & EDIBLE FOOD CATERING: At present I am consulting and designing edible food here at the food loft, for a select clientele.
	CATERING
EXPERIENCE:	ANGELINAS. San Francisco, Ca. Currently working as chef, and on site manager for this high end catering company. Angelina: owner, Tony Sisneros, chef. LION HEART CATERING: Rob Bykoff owner. Experienced in all levels of the catering business. I work for Rob as a chef and on site manager. VALHALA RESTAURANT Rick Jones owner, Chef Jeff Freiburg Pizza chef with Italian wood burning oven, and Sauté chef as well. BEHIND THE SCENES CATERING, San Francisco, Ca. Worked as a chef for this delicious catering company. Tim Mclaughlin, and Tony Sisneros owners. INVISABLE CHEF, San Francisco,Ca. Worked as a chef for this very intricate styled food. Michele Cheatum, owner. THYMES TWO CATERING: San Francisco, Ca. Owned and operated by Sarah and Mary Corpening. I was able to teach these very talented identical twin chefs catering techniques, and they taught me style and wonderful food. They now have several cookbooks and no longer have their company.
	TASTE CATERING, San Francisco, Ca. Food preparation, and staff management, accommodating large parties (from 300-1000). My various skills are applied to implementing extensive menus made with high quality food. It was a pleasure to be included on this team of highly organized professionals.
	THE MANSION HOTEL, San Francisco, Ca. Assistant to Chef Martin. Catered private parties, business functions, weddings, and Magic shows for this unique B&B hotel and restaurant.
	ZUNI CAFÉ, San Francisco, Ca. Worked as night sauté chef at this exceptional California Bistro. In addition to working as a chef, I was Billy West’s first bartender. CAFÉ EDWIGE, Provincetown, Ma. Executive chef. Designed menus, purchased food, managed staff, and worked on line in this charming seaside restaurant.
	PIE IN THE SKY, Key West, Fl. Owned, designed and operated this first NY style pizza parlor in Key West, Fl. I had beautiful girls throwing pie in the window. It was quite an experience for all.