Innovative yet pragmatic Chef with over 35 years worldwide experience in all facets of cooking and management; underpinned by proven experience at such noted establishments in Beijing, New York, Boston, Sydney, Toronto, Banff, Athens, Belfast, Cardiff & Edinburgh A strong team builder and facilitator with expertise encompassing food service, cooking techniques and equipment, combined with a commitment to providing total quality service in culinary arts - excelling in staff management & communication with knowledge of kitchen French and proficient in the use of MS Office / Windows, internet, email & web design.
From a very early age travel, food and people have played a very key part in my life. My travels started at a very early age, with my father being a marine engineer, I had experienced more before the age of 11 than most people had, if ever in a whole lifetime, I had travelled to places far and wide and experienced cultures and cusines. I feel this is where my passion for this particular industry lies.
This industry gives you the opportunity to experience things that no other can-in return for hard work and focus. My path has been logically thought out, developing myself as a person as well as honing my skills as a chef along the way. In return I have achieved recomendations and references from everyone of my employers, which in turn have opened doors to further opportunity. I have won awards and been highlighted for marketing purposes.
If you have any questions or would like to get in touch please do so from my contact page & I will gladly respond to your query.
Michael White
Please message me for an Address.
+34 634 34 55 81
www.geckografix.guru
City & Guilds 706-1/706-2 • May 1986
Attended High Peak College in Buxton Derbyshire, at that particular time was the 2nd best Catering College in the UK after Westminster College.
Over the 2 year course, I achieved Credits on my 1st and 2nd year course work and exams.
During my 2nd year I was one of 5 students selected to compete at the "Salon Culinaire de Londres, a prestigous event where Chefs from all over the world compete for recognition.
Secondary High School • May 1984
Basic secondary school, finished with 6 CSE's.
Licenced Public House • May 2013
TABOO Golf & Spa Resort.• November 2008
I have a diverse set of intergratable skill sets that can be used to benefit any catering establishment.
I have aquired these skills through a planned personal progression to my current level.
Pictured here in the Culinary Theatre @ TABOO-Right: ME, Centre: Executive Chef Don Potter, Left: Sushi Chef Dan Morowsawa
TeamHazelnuts dipped in caramel and hung to create a garnish for the next dish.
GarnishA favourite on the Ruperra Arms Menu.
DishGuineafowl roulade with a wild mushroom and truffle croute sauteed in foie-gras and a bison consomme.
DishCalves Liver seared and braised in gently in Almagnac.
DishA private Hors D'ouvres centre piece for a local customer.
Dishoysters in bacon jelly with a gratinated oyster with cucumber vermicelli and tomato sabayon.
DishA dish of cured Salmon with poppyseed's, pepper syrup.
DishThank you for looking through my website, it is merely a Taster of my achievements, I have references available from all employers on PDF that I can forward onto you via email.
So please dont hesitate to contact me for any other information