Jason Digeronimo Resume
Jason Digeronimo Resume
Jason Digeronimo Resume
Objective
A passionate student from the New England Culinary Institute, seeking an educational 700- hour
internship with a focus on local sustainable agriculture, in order to better understand how an
effectively run farm-to-table restaurant operates. With prior line cooking and agricultural experience,
I am seeking to be mentored by a focused farm-to-table professional in order to expand my knowledge
of the industry.
Education
NEW ENGLAND CULINARY INSTITUTE | MONTPELIER, VT | OCT. 2015-PRESENT
Enrolled in the Bachelors of Arts program.
Experience
KITCHEN MANAGER | DEWEY CAFETERIA, MONTPELIER, VT| OCT. 2016 PRESENT
Managed the kitchen and a small team every Sunday evening.
Tasked with creating a menu to feed between 50-150 people.
Often developed items to accommodate serious allergies.
POISSONIER/COLD GARDE MANGER | THE WHITE BARN INN, KENNEBUNK, ME | APRIL 2016
SEPT 2016
Charged with managing Fish Station at Forbes Five-Star Restaurant.
Moved on to Cold Garde Manger.
Often cross-utilized on busy nights.
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