About And All That Jazz CafeI started AATJ in February of 2002 with the dream of it becoming a neighborhood eatery featuring an eclectic menu of receipes I learned over the years and to establish a music venue with a similar eclectic nature. I chose the jazz theme because I saw many opportunities for fun decor, menu titles and ways to capture the spirit of improvisation which crosses over all art forms from cooking to music. I wanted to create a casual, interactive atmosphere taking advantage of the small size of the dining room where conversation between all the customers would be encouraged hence no TVs, computers etc. My hope was to create a community of folk who love to eat, appreciate music and each others company. I think we accomplish this so you are welcome to join us in the fun. I have included my resume below for those who are interested in my career. I developed a love for food preparation at a very early age watching my Mom who was a gourmet cook in her own right. Her and my Dad traveled alot and Mom would bring home new ideas of food to prepare for us so I was exposed to gourmet delights from the get go. After working a few summers as a cook in Ocean Beach, Fire Island, NY during my first two years of college I decided I liked the hospitality industry and majored in Hotel and Restaurant Management at the University of Denver. After college I traveled in Europe for almost a year - working in a Swiss hotel for a ski season and tried many different cuisines. Upon returning to the States I still had the urge to travel, thus ending up in Seattle where I met and apprenticed under the French Chef Francois Kissel who owned three restaurant there. I've worked in many different types of establishments over the years working with some fine chefs. The bulk of my career was spent working for the premier business & industrial contract catering firm Guckenheimer Enterprises where I learned management skills as well as continuing food preparation skills. It also allowed me to have a normal working lifestyle which is rare in the food business. I wanted to continue that lifestyle so I became a chef - instructor upon my arrival here in Florida. Unfortunately that didn't work out as I hoped so I decided to work for myself, found my current location and opened my first restaurant. My musical experiences began when I was 11 taking guitar lessons. After a couple of years I was playing in bands getting gigs at local dances and music has been my passion all my life ever since. I played in church worship and praise bands in the 80's & 90's picking up lots of knowledge, experience and the ability to play drums, mandolin and bass. I play at the cafe whenever time allows and can be heard almost every Tuesday night at Matt Sams blues jam at the Dog n Bone in Cocoa village.
. EXPERIENCE: Currently chef/owner of 30 seat casual dining restaurant for over two years.· More than 30 years in food service operations including creative, specialty food preparation, personnel management, financial administration, production and purchasing controls and personalized customer service.· Responsible for staff hiring, training and supervision, menu planning, catering, organize work schedules, purchasing, inventories and HACCP implementation.· Taught students in culinary arts in two different schools. EMPLOYMENT: Culinary Arts Instructor -Brevard Community College, Cocoa, FL 8/01
– 12/01 Supervisor - Lackmann Culinary Services, Kennedy Space Center, FL 4/00 – 12/00 Supervised up to six employees in creative food preparation, assembly and presentation, as well as customer service and sales activities.Update and maintain inventories of food and kitchen equipment and supplies; assist in timely stock ordering with vendors and suppliers. Responsible for sales and answering customer questions related to food storage and preparation. Ensured excellent sanitation of all equipment. Maintained HACCP compliance Chef/Instructor – Southeastern Culinary Academy, Kissimmee, FL
8/99-3/00 Food Service Director – Guckenheimer Ent. Inc., Redwood Shores,
CA 9/85-7/99
EDUCATION: American Culinary Federation Apprenticeship Program – Seattle, WA 2/79 - 5/81 Graduated with honors under Chef Francois Kissel School of Hotel and Restaurant Management, University of Denver, Denver, CO Bachelor of Science/Business Administration 9/72 – 12/74 Reference available upon request |