Information About Chef Bridges
University of Michigan, Ann Arbor.
BA in General Studies, 2009
Schoolcraft College, Culinary Arts Program. (2005-2006).
Indiana Workplace Specialist I Teaching License 2010-2012. Certified to teach Culinary Arts I, II, III, and Hospitality Management course by the Indiana Department of Education to high school students. (License number available upon request).
Strong background in culinary education and instruction, food writing and editing, and safety programs. Experience with large- scale public speaking, presentations, and organization. Highly skilled with research, cost analysis, and creating corporate teaching materials. Highly trained in recipe construction and testing, as well as product development and sales. Experience with organic gardening and farming, canning, and long-term preservation of harvest items.
Ann Arbor Film Festival. Head Volunteer Coordinator. (January 2002-January 2003).
Organized and recruited over 100 volunteers for a major film festival. Assisted director with all scheduling and behind the scenes labor. Internship.
Prison Creative Arts Program at Jackson Prison. Instructor. (September 2002-August 2005).
Taught GED classes, Creative Writing, and Theatre at Jackson Prison for at risk and high-level security students. Taught skills to at risk students with low literacy rates and diminished educational backgrounds.
Firefly Jazz Club, 207 S. Ashley, Ann Arbor, MI. Bar Manager. (June 2004- June 2006).
Responsible for all inventory, scheduling, ordering, and staff management. Worked as booking agent for the musical venue, as well as an out-source agent for other local venues.
Common Grill, 112 S. Main St., Chelsea, MI. (March 2005- August 2006). Prep Cook and Pastry Chef Assistant. Worked with James Beard nominated Chef Craig Common.
Zingerman’s Roadhouse, 2501 Jackson Rd., Ann Arbor, MI, 48104. Line Cook, Product Specialist, Pastry Lead, Instructor. (June 2006-June 2008).
Worked one-on-one with two time James Beard nominee and winner Ari Weinzweig, and three-time nominee Chef Alex Young. Frequently published writing for Zingerman’s, both in print and on websites. Certified to teach Food Safety (per the standards of Serv-Safe), as well as classes on Oysters and Shellfish, Handling Produce, and Knife Safety/Knife Skills. Responsible for specialty dinner menus, product sourcing, management of inventory, training manuals, and cost analysis reports.
Cornman Farms, Dexter, Michigan. Organic Farming Assistant and Blog Writer for Farm to Plate collaboration with Zingerman's Roadhouse and Cornman Farms. (Fall 2006 to Fall 2007).
Worked on and documented the planning and execution of an organic farm that would represent the Farm to Plate movement. Helped extensively with every aspect of the process: from hoop-house construction to preserving the final harvest.
Vinology, 110 Main St. Ann Arbor, Michigan, 48104. Sous-Chef and Pastry Chef. (June 2008-December 2008).
Ran daily activity of kitchen, managed a staff of 15 in a high pace, high volume environment. Responsible for food inventory and cost, labor, scheduling, sanitation, training, and meat and fish fabrication.
Eve, the Restaurant, 415 N. Fifth, Ann Arbor, Michigan, 48104. Kitchen Supervisor, Prep and Line Cook. (January 2009-May 2009).
Organized all inventory and orders, created and managed prep lists, responsible for all sanitation and health department matters, handled costing and labor reports, as well as prepping for service, staff training.
Oakwood Commons Skilled Nursing, Morrison Management Specialists. Compass Group. 16351 Rotunda Drive, Dearborn, Michigan, 48120. Food and Nutrition Manager. (July 2009-September 2009).
Supervises and trains all staff, extensive work with menus and dietary needs, patient care consultations, customer service relations, extensive work with sanitation and culinary training, customer relations with hospital-client, ordering, inventory, online training and P+L tracking, and general control over a skilled nursing dining program.
Rittenhouse Senior Living of Valparaiso. 1300 Vale Park Rd., Valparaiso, Indiana 46383. Executive Chef and Dining Services Director. (September 2009-September 2010).
Responsible for all creative control over menus, recipes, and dining services. Manages a budget over $250,000, performs P + L analysis, and negotiates with multiple purveyors. Responsible for all hiring and firing, training, and staff in-services. Manages a staff of 12, cooking for a brand new assisted living facility. Opened and staffed the kitchen, while also ordering all the wears and equipment for the facility. Performs nutritional analysis for the staff Dietician.
Porter County Vocational School, Consulting. (May 2009-September 2010)
Assisted program director for Culinary Arts create curriculum for new vocational Culinary Arts Program for the 2010-2011 school year. Chose textbooks, course materials, uniforms, all cooking materials and equipment. All done pro-bono for Porter County Career and Technical Education Program.
Michigan City Area Schools and LaPorte County Culinary Arts Instructor at A K Smith Area Career Center. (September 2010-Present). Pro-Start Culinary Arts and Food Management Instructor. Curriculum development and institution, Practical teaching and testing in lab (kitchen), runs catering company for to raise money for program, coordinates with area businesses for support and internships, participates in ACF of South Bend with students, Skills USA sponsor and coach, Future Farmers of America sponsor, Serv- Safe instructor and proctor, sponsor for Career and Technical Honors Society, member of Michigan Area Schools Wellness Committee, and Head of Technology Committee for A K Smith Area Career Center.
-Serv-Safe Certified Dual Role Instructor/Proctor (2006-2011, 2011-2016), National Restaurant Association.
-Extensive Class Work in Customer Service, Specialty Foods, and Training with Zing Train, the training division of Zingerman’s Community of Businesses.
-University of Florida Seafood Training (Fall 2007). Specialization in seafood training, safety, sales, and education.
-Leadership Academy honoree, selected and taught by Ari Weinzweig, CEO and Founder, Zingerman's Community of Businesses.
-Invited to bring students to participate in Charlie Trotter's Educational Foundation for Chicago Public Schools.
-Selected to Present “Technology in Career and Technical Education” for the Region III Conference, June 2011.
-Member of Slow Foods USA, Porter Country Extension of Purdue University Local Foods , Chefs to Schools Program, American Culinary Federation- South Bend Chapter, School Nutrition Association, National Restaurant Association, Indiana Career and Technical Education Association, National Education Association, and Indiana Restaurant Association.
-Member and Sponsor for Michigan City Chamber of Commerce Young Business Professionals Association.
-Co-Founder and Assistant Director of Michiana Restaurant Association.
-Founder and Executive Chef of The Cutting Board Collaborative, a not-for-profit Catering Company that builds skills and money for supplies for LaPorte County's finest young student chefs.
-Founder and Director of The Spring Kitchen Project, a urban farming initiative to create delicious organic sustainable landscaping in downtown Michigan City, Indiana. The project will supply organic produce to the community, nutritional education for students and community members, Culinary Arts skills, and fresh food for all.
Accepted to and attended Officer Candidate School for the United States Marine Corps, 2007.
Captain of University of Michigan Women's Rugby Team (2002-2004)
Member, Isaac Walton League, Chapter #7, Michigan City, Indiana.
Ari Weinzweig, CEO and founder, Zingerman’s.
Alex Young, executive chef and partner, Zingerman’s Roadhouse.