YOU WILL NEED YOU WILL NEED

CULINARYCOMMANDTRA INING PLEASEREADTHI SDOCUMENTFORSPECI FICSABOUTTHEPROGR AM DATES : SpringMay31toJuly9,2016
Limitedtoeight(8)menandwomenU.S.veteransoractive-dutymilitaryfromanybranchof
theU.S.ArmedForces–includingtheCoastGuard.Accommodationsaremadeforveterans
withdisabilities.Ifyouareaccepted,thereisnochargeforthisprogram.
AREYOULOOKINGFORASURE-FIRECAREERINTHEFAST-EXPANDINGHOSPITALITYINDUSTRY?
Applyforhands-onprofessionalculinarytraining,forthoseinterestedinpursuingstudyand
careeropportunitiesinthefoodservice,restaurant,hotelandhospitalityindustries.Thisisan
elite,demanding,professionaltrainingprogramforseriousparticipants.
Thriveinanurturing,challengingandrewarding
atmosphere.Thisintensive,immersioncourseisarigorous
trainingprogramtaughtbyChefDavidJamesRobinsonin
aprofessionalkitchenandincludesworkshopsin
beverages,foodhistory,foodjobsandcareeroptionsled
byfood-industryleaders.Theprogramalsoincludesvisits
toawinery,abreweryandatourandworkshopwith
successfulrestaurateursintheirrestaurants.Front-ofhousetrainingontablelayoutsanddesign,diningroom
management,stylesofservice,andproperbeverageserviceareincluded.Teamswillalso
createoriginalrecipesandmenusandexecutethem.Theprogramculminatesinablowout
multiple-coursegraduationdinnerpreparedbyyouandtheotherprogramparticipants.
CLASSLOCATION: SaltLakeCityatavarietyofprofessionalkitchens.
MealsProvided
Allmealsareprovidedtoparticipants.Youwillcook,eatandevaluateyourownbreakfast,lunchand
dinner.
WHATYOUWILLLEARN : •
KnifeSkills
•
CookingMethods,includingsautéing,searing,boiling,poaching,blanching,soups,stewingand
braising,tasteandseasoning,roasting,sauces,frying,smoking,grillingandbroiling,breakfast
andeggs,sushi,handmadepastas,vegetarianandvegan,savorybaking,anddessertbaking.
•
MenuPlanning
•
RecipeCreation
•
SmartFoodHandling
•
BeverageService,WinePairings,CocktailMixology
•
•
HowtoArrangeFoodonaPlateandDesigningthePlateLayout
FoodHistoryandGastronomy,StudyingKeyInfluentialFoodFigures
•
SettingtheTable:TablescapeDesignandCreation
•
CulinaryCalculationsandMeasures
•
BakingandBreads
•
CreateandPrepareEntireMealswithEmphasisonTiming
COTTAGES are vacation rental monthly
Chef Jackets and Tool Kits will be provided.
YouwillreceiveacopyofthebookFoodJobs:150GreatJobsforCulinaryStudents,Career
ChangersandFoodLoversbyIrenaChalmers–winneroftheBestBookintheUnitedStatesand
theWorldforFoodProfessionalsAward.AndalsothenewGreatFoodJobs.Ms.Chalmers
oftenteachesworkshops,offeringcareer-planninghelpandmentoringadvicetoourstudents
andgraduates.
YouwillalsoreceiveServSafeTrainingtolearnhowtohandlefoodsafely,withfullcertification
forthosethatpass.WealsoprovidetheNewFoodLover’sCompanion.
Plus, you will receive streaming service of Chef David’s 15-Hour Video Training Course Learn
HowtoCook(andeatyourmistakes)!inadditiontothelivekitchensessions.
UPONSATISFACTORYCO MPLETIONOF THEPROGRAM,YOUWIL L
RECEIVEANAWARD OFGRADUATION
YOUCANDOTHIS! PHOTOSOF FOODCREATEDDURING CULINARYCOMMANDPRO G RAMS ABOUTCHEFDAVID : ChefDavidhasbeencookingandsharinghisjoyoffoodformorethan30years.
He was named one of the “10 Most Innovative Chefs Who are Bringing a Food
Revolution to America” in 2014 along with Mario Batali and Cat Cora.For 15
yearshewasExecutiveChefandOwnerofBezalelGablesFineCatering&Events
inNewYork’sHudsonValley,whichasachef,catererandeventplannerfeatured
luxuriously handcrafted food – from home-smoked salmon to artisanal breads;
from fresh-made mozzarella to growing his own herbs; from hand-dipped
chocolatestoicecreamspunfromfreshcreammilkedbyhand.
ChefDavid’srosterofclientsandsupportersisprofoundandhumbling.Hehas
created menus and planned private events for President George W. Bush, Vice
President Al Gore, Senator & Mrs. Edward Kennedy, MTV Networks, The Public
Theater, Governor Sarah Palin,Bridesmagazine, Secretary of Defense Robert
Gates, Academy-Award winners Philip Seymour Hoffman and Claudette Colbert,
Mayor Antonio R. Villaraigosa of Los Angeles, legendary artist Elsworth Kelly,
energyprogressiveandphilanthropistT.BoonePickens,entrepreneurandequine
advocate Madeleine Pickens, Real Simplemagazine, Secretary of State Colin
Powell,PrimeMinisterofGreatBritainGordonBrown,amemorialforjazzlegend
Marian McPartland, New York Jets Coach Rex Ryan, Senator Chris Dodd, a
weddingforthefamilyofmasterpainterMarcChagall,andadinnerforNevada
GovernorBrianSandoval.
ChefDavidJamesRobinsonCookingforSecretaryofStateColinPowell
His events have included an old-fashioned barn dance, private V.I.P. dinners at
the Bellagio Hotel and Resort in Las Vegas, an exotic Ugandan celebration, a
mountaintopweddingfor200,amartinipartyinaManhattanpenthouse,ahuge
county-fair-themed party covering ten acres, and a two-week, 6-port birthday
extravaganza on the legendary ocean liner Queen Mary 2. He has produced
menus, food, floral design, music and décor for 600 full-scale weddings, in
addition to creating events, parties, fundraisers and banquets. He also was a
music and event consultant for The Film Society of Lincoln Center’s Chaplain
Award Gala, helping to choose music for Liza Minnelli, Tony Bennett, Wynton
Marsalis,andAlanBergmanintributetohonoreeBarbraStreisand.
Intotal,hehasfedmorethan60,000happygueststodate.
Robinson was the Executive Corporate Chef at Culinary Crafts,a high-end
catering company in Salt Lake City, Utah, overseeing the production kitchens in
PleasantGrove,TheTastingRoomindowntownSaltLake,aswellasthekitchens
atRice-EcclesStadiumattheUniversityofUtah.Hewasalsoresponsiblefornew
product and business development. Culinary Crafts has been named the best
catererinUtahfor12yearsrunningandisthelargestoff-sitecatererinUtah.
ChefDavidwasalsotheExecutiveChefforSaltLakeBrewing,whereheoversaw
6 restaurants and 3 different concepts in Salt Lake City and Park City, Utah,
includingSquattersBrewPubs,WasatchGastroPubs,andawinebar,inaddition
toadvisingonthebrewingandcraftbeerscreatedforthepubs.
Chef David’s friendly style, welcoming personality and “Can-Do” spirit have
beenondisplayfortensofthousandsofpeopleeitherviatelevision,thewebor
in-personappearances.ChefDavidcreatedandhosteda14-partcookingseries
onWeekendTodayonNBC/Albany–andhasalsomadeover60liveappearances
on that TV program. His cooking-based comprehensive 10-DVD and streaming
system – often described as an incredibly essential video cookbook for anyone
interestedincooking–iscalledLearnHowtoCook(andeatyourmistakes)!Ithas
premieredtogreatacclaimand,likeChefDavid,continuestofindlegionsoffans
inall50states–includingusersinCanada,Australia,SouthAfricaandJapan.He
alsoappearedonChopped!ontheFoodNetwork.
Chef David is also proud to have created Culinary Command Training,an elite
and intensive nonprofit professional culinary training program for returning U.S.
veterans,aswellasactivemilitarytohelpthemtransitionintorestaurant,hotel,
food service and hospitality careers. He created the curriculum including 240
recipes divided by techniques. He has trained veterans and active U.S. military
from all over the country for 6 weeks, giving them the foundation of good
cooking. His program has included workshops with formerNew York
Timesrestaurant critic and former editor-in-chief ofGourmetmagazine, Ruth
Reichl. He received the Certificate of Special Congressional Recognition in July
2013 and October 2014 for his program. CBS This Morningwith Charlie Rose
presentedafeaturestoryonCulinaryCommandandFoxNews reportedastory
on the program for former Miss America Gretchen Carlson’s program. Over a
third of the graduates of the program have continued their education at the
CulinaryInstituteofAmerica.
Chef David has many ties to the culinary world.He worked with Madeleine
Pickens on her 900-square-mile ecco resort, Mustang Monument, designing
kitchensandlogisticsforthisone-of-a-kindwildhorsepreserveinElko,Nevada.
HehascreatedrecipesandcookingworkshopsforDifferentDrummer’sKitchen
Co., the American Dairy Council and Price Chopper Supermarkets. He has also
written for many home and entertaining magazines and books, including a
column on herbs with recipes for Culinary Celebrations Magazineand was the
restaurant critic forHudson Valley Inside Out Magazine. Robinson was on the
Advisory Board forDinnerWhere?Magazine and contributed the section on
Boutique Catering to the bookFood Jobsby Irena Chalmers, which won the
Gourmand Award out of Paris for the best book in the world for food
professionals.
ChefDavidtrainedattheCulinaryInstituteofAmericainHydePark(Dean’sList,
High-Impact Leadership Scholar) and the Institute of Culinary Education in
Manhattan. He is co-founder of Columbia County Bounty (now Hudson Valley
Bounty), a landmark initiative that connects local farms to local restaurants and
chefs in upstate New York. He had working relationships with 30 farms and
vineyards for sourcing the freshest ingredients. He has hosted demonstrations
and workshops forEat Smart New Yorkand Cornell and consulted on menu
developmentandrecipecreationforregionalrestaurants.Hehasappearedasa
panelist in New York City for the International Association of Culinary
ProfessionalsandtheRogerSmithCookbookWriters’Conference.
In his former life, Chef David was a Vice President at Manhattan ad agency
KirshenbaumBond,whereheworkedonbrandingcampaignsforDomPérignon,
GrandMarnier,StellaCheeses,RiojaWinesfromSpain,andSnapple.
HeisanavidjazzfanandhasrecentlyrelocatedtobeautifulSaltLakeCity.His
joycomesfromcooking,creatingandteachingpeoplethewondersoffood.
ABOUTCHEF DUSTIN ,SOUSCHEF : ChefDustinDashisaMarinefromMaine.HeisagraduateoftheCulinary
Commandprogram,andhasworkedtwiceasChefDavid’sSousChefinNewYork
andinSaltLakeCity.Heprepped,cookedandservedhandcraftedfoodmade
fromscratchonboththeculinaryandpastrysides,anddidspecialevents,
includingweddingsforhigh-networthindividuals.Highlightsincludedcookinga
winedinnerandmatchinglocalwineswithamulti-coursetastingdinner,ajazz
receptioninManhattanincludingTonyBennettandMichaelFeinsteinforMarian
McPartland,aweddingbuffetwithabarndance,andanoutdoorsummerdinner
underthetrees.Healsocreatedrecipes,themenuandthethemeforan
AmericanRevolutionDinner,whilealsohelpingChefDavidprepandexecutehis
TVappearances.
DustinalsowasSousChefforChefKeithNubert,hostoftheTVshowMan
Kitchen,atLakeHouseInninNaples,Mainecookingbreakfastanddinnerservice,
trainingnewhiresinhospitalitytraining,andassumingmanagement
responsibilities.Dustinwasalsoaspecialtypizzachef,usingawood-firedbrick
ovenatRoses’ItalianRestaurantinWindham,Maine.
WORKSHOPS : NOTE: NOTALLWORKSHOPLEA DERSAREAVAILABLEF OREACH
CYCLEOFTHEPROGRAM ,SOTHEWORKSHOPSV ARYBASEDON
AVAILABILITYOFOUR FOODPROFESSIONALS FOODJOBS Irena Chalmers
Award-winningauthorofover100cookbooksandfoodtomes,withsalesexceeding18-million
copies.Recipientof12JuliaChild/InternationalAssociationofCulinaryProfessionalCookbook
andTastemakerAwardsforherpublications.HerotherbookawardsincludeBestFoodBook
forProfessionalsintheU.S.A.(2008)andtheWorld(2009)forFoodJobs,fromtheGourmand
WorldCookbookAwardsCommittee.ShewasnamedWomanoftheYearinFoodbyNewYork
University,andisamemberofTheJamesBeardFoundation’sWho’sWhoofFoodand
BeverageinAmerica.ShehasalsoreceivedtheHonorofLaBonneVieChampenoise.Sheisa
foundingmemberandpastpresidentofLesDamesd’Escoffier,aninternationalorganizationof
womenwhohavedistinguishedcareersinfoodandwine.Sheisalsoapast-presidentofthe
InternationalAssociationofCulinaryProfessionals.Irenawasinstrumentalinworkingwith
legendaryrestaurateurJoeBaumonhisincarnationsofthefamedrestaurantsTheRainbow
RoomandWindowsontheWorld.Ms.ChalmerstaughtattheCulinaryInstituteofAmerica.
Hermostrecentbook,GreatFoodJobswasreleasedinOctober2013.
KITCHENSESSIONS Kristin McCan
Vegetarian,Vegan,Beans,RiceandGrains
IfonlyusingonewordtodescribeChefKristinMacan,itwouldbepassionate.“Ineverdoing
anythinghalfway,Iamalwayslookingforabetter/faster/smarterwayineverythingthatIdo.”
AsaCulinaryInstituteofAmericagraduate,Kristinhasbeenalloverthecountrycooking,
workinginfive-starresorts,beingtheexecutivechefofaVirginiayachtclubaswellasdoing
disasterreliefwithMercyChefs.
Shecurrentlyischargeofthefoodserviceataprivateboardingschool,andiscreditedwith
vastlyincreasingquality,whilecontinuallylookingforwaystomakethefoodservicemore
sustainable.Whennotworking,Kristinbalanceshertimebetweenheractivevolunteerlifeand
herfamily,comprisedofherhusbandDane,hersonLiam,andhercatOreo.
WINES/SPIRITS/COCKTA ILS/BEVERAGESERVICE Carla Savoy
Atrainedteacher,withherMaster’sdegreeineducationfromBardCollege,Carlahasbeenanexpertin
thewinesandspiritsbusinessforalmost30years.Withhumor,shedemystifieshowtomatchwines
andbeverageswiththefoodyoucreateinthekitchen,howbeveragescangenerateprofits,plussharing
thelatesttrendsindrinks.
CarlahasworkedatmanylegendaryManhattanrestaurantsandformanylegendarychefsfromScott
BryantoFloydCardozandfromLarryForgionetoBobbyFlay.Hercomprehensiveworkshopscover
everythingfrommixingtheperfectmartiniandcocktails,topairingwineswithyourfood,tohowto
properlyserveaperitifsandbeverages.
OPENINGANDRUNNING ARESTAURANT WewillbeabletovisitseveralrestaurantownersinSaltLake,askquestions,hearabouthiring,
menupricingandcreation,visitwiththeirchefsandtakeatouroftheirkitchens.
WRITINGYOURCULINAR YRESUMÉANDMARKETI NGYOURSELF Thomas R. Michel
TomMichelwillhelpyoucreatearesuméandstrategiesforeffectivelymarketingyourselfto
potentialemployersinthehospitalityindustries.Imaginehavingthetoolstotakeyourculinary
trainingandforgeanewcareerandsenseofpurpose.Hewillalsoworkone-on-onewithyou
tohelpidentifyyourgoals,helpyoufine-tuneyourjob-huntingmaterialsandhelpyoudiscover
theconfidencetoapproachopportunities.Findyourbestfoot–andthenputyourbestfoot
forward.
TomMichelhas25+yearsofmarketingexperienceintheentertainmentindustry,focusing
primarilyontheartsandtelevision.Mr.MicheliscurrentlytheVicePresidentofDevelopment
andMarketingforBalletWest.
PreviousrolesintheartsincludeManagingDirectorofMarketingandOnlineMediaforNew
YorkCityBallet,thenation’slargestdanceinstitution,andheadofMarketingforbothThe
MetropolitanOperaandThePublicTheater/ShakespeareinthePark.Mr.Michelalsoservedas
PresidentandChiefOperatingOfficerofBroadwayInnerCircle,apremiumticketingservice
foundedbytheproducersoftheBroadwayhit,TheProducers.
Intelevision,hisextensivebackgroundincludesVicePresidentofMarketingrolesatMTV
Networks,Bravo,AMCandTimeWarnerCable.HealsositsontheArtsandCultureCommittee
forNYCandCo.,NewYorkCity’stourismorganization.
Mr.Michelisanavidartslover,fanofoceanlinersandseatravel,supporterofanimalrescue
organizations,andpianist.
CRAFTANDARTISANAL BEER Meagen Anderson
MeagenisaCertifiedCiceroneandoneoftheleadinglightsoftheBostonBeerCompany,
makersofSamAdams.Herknowledgeofbeers,ales,lagersandbrewingisstaggering.Shehas
adepthofknowledgeonbrewing,homebrewing,regionaldifferencesinbeer.Shealsoisat
theforefrontofpairingbeerwithfood,thenewesthottrendingastropubs,andcraftand
artisanbrewing.
PROGRAM ACTIVITIESINCLUDE : •
•
•
Haveaccessanduseofacookbookandculinarylibraryon-siteforresearch
•
Studyadifferentmenueveryday–fromJuliaChildtoThomasKeller.Readdaily
selectionsofthebestinfoodwritingonavarietyoftopics.
•
Fieldtripstolearnfromfoodandbeveragepurveyors.
•
Youwilleatwell!Teamscreatemenusandwefeedourselvesbreakfast,lunchand
dinner,plussnacks,whileexploringavarietyofrecipesandcookingtechniques.You
willeatyourmistakesandtasteyoursuccesses!
FoodieFilmFestivalintheevenings,featuringscreeningsoffood-basedfilmsand
documentarieswithdiscussions
KeepajournalofyourCulinaryCommandexperiences;chronicleyourprogressand
goalsandgettoknowyourselfbetter
YOUWILLNEEDTO PROVIDE :
3to4pairofsolid-blackdressslacksthataremachine-washable,preferablyagabardine-style
lightweight polyester, or cotton/poly blend fabric (black jeans, leather, sweat pants or cargo
pantsarenotappropriateforthekitchen).Youwillwantthemtoberoomyandcomfortable.
Thepantsshouldbehemmedsothehemdoesnotdragonthefloororunderyourheels.You
willwearchefwhitesinthekitchen–thatwillbeprovidedtoyou.Wewillalsoprovideaprons
and hats. If you have any questions about what you may need, please feel free to call us at
(646)354-9548.
BRINGSOMETHINGLIKE THESEFORKITCHENW EAR: DONOTBRINGSOMETHI NGLIKETHESEFORKI TCHENWEAR: YOUWILLNEEDTO PROVIDE : Comfortable non-slip rubber-soled black shoes for kitchen work (kitchen clogs,
clogswithbacks,blackleathersneakerswithnon-skidsoles).Pleaseavoidheavy
boots.Try:www.shoesforcrews.com
THESE STYLES ARE GOOD OPTIONS FOR THE KITCHEN:
NOT THESEFORKITCHENW ORK! YOUWILLNEEDTO PROVIDE 4 to 5 plain-white T-shirts to wear under your white chefs’ jackets (please no
emblems,color,orwritingontheT-shirts).
BRINGTHISFORUNDER YOURCH EF’SJACKET: NOT THESEFORUNDERYOU RCHEF’SJACKET! YOUWILLNEED : 5to6pairofwhitepaddedsocks.
BRINGSOMETHINGLIKE THESEFORKITCHENW O RK: NOT THESEFORKITCHENWO RK! YOUWILLNEED : AResumé–partoftheprocesswillbeworkingwithyoutocreateaculinaryresuméthatyou
canuseforyourcareerinfoodandhospitality.
Niceclothesyouwouldwearouttodinner,ortodressupforSunday,orforajobinterview:
Sportcoatorblazerformenwithadressshirtandslacksorkhakisandshoesthatare
notsneakers
• Nicedressyslackoutfit,ordressforwomen
• YouwillweartheseclotheswhenyouaretheMaitreD’orServingStewardsforTeam
Dinnerstocreatearestaurantambiance
•
YOUMAYALSOWANT : Acameraorsmartphonetotakephotosofyourfoodandtablecreations.
THINGSYOUSHOULDKN OWBEFOREAPPLYINGF ORTHE
PROGRAM: (PLEASEREADFULLYA NDCAREFULLY) You must be able and willing to show proof of an honorable discharge, clean
separation, or clean current orders, to be accepted in this program. If you have less than an
honorabledischargeorseparation,youwillnotbeeligibleforthisprogram.
Ifyouareaccepted,thereisnochargeforthisprogram.
Please Note this is an Elite, Rigorous, Full-Out Program, featuring real hands-on cooking, workshops
and requiredattendanceeveryday.Youmustbepunctual.Bepreparedtoworkandlearn6daysa
week, 12-14 hours a day (we will only have Sundays off). You must bring your own dedication,
motivation and commitment to succeed! We can work with disabilities, no problem. We need your
can-doattitude,sweatanddiscipline.Onlythemostpersistentfinishthisprogram.Notethatthisisa
professionaltrainingprogram,notahobbyorrecreationalprogram.
Applications are Reviewed by an Application Review Panel. This is an elite program, and
unfortunatelynotallapplicantsareguaranteedaplaceintheprogram.OurApplicationReviewPanel
includes food professionals, active military, veterans, and prior program participants, who will review
your applications. If you are not accepted to the current program, you may reapply for any future
programs. If you are selected to be on the short list, we will then conduct interviews to select the
finalistsfortheprogram.
Sober Environment: This program requires a sober, drug-free environment. Personal
prescriptionsandmedicationsprescribedforyoubyyourdoctorareallowed.Foreveryone’ssafety,use
ofrecreationalorillegaldrugsisstrictlyprohibited–withzerotolerance–andwillresultinimmediate
expulsionfromtheprogram.Youneedtobeatyourbesttosucceedinthisprogram.Ifyouhavean
activeproblemwith–ordependenceon–illegaldrugsoralcohol,pleasedonotapply.
Allergy Warning: Peanuts, peanut oil, tree nuts, shellfish and wheat and gluten products are
regularlyusedinourkitchen.Pleaseadviseifyouareonagluten-freeorotherspecialdiet.
Beverage Education: We expect all participants to cook with, use, and learn about alcohol
responsibly.Whilethereareoptionalwinetastings,wineryvisitsandabeverageworkshop,youarenot
requiredtotaste,sample,orconsumewinesoralcoholicdrinkstosuccessfullycompletethisprogram.
HygieneandDressCode:Youmustbeclean,bathed,shaved,groomedanddressedinaclean
full chef-white uniform every morning when you enter the kitchen. No beards or facial hair for the
duration of the program. Hair is to be neat and trimmed under your hats. Long hair, ponytails and
bangs must be pulled back with bobby pins or pony-tail holders. Fingernails are to be clean and
trimmedwithnocolororpolish.Antiperspirantistobewornatalltimes.Jewelryinthekitchenwillbe
limited to plain post earrings and wedding and/or engagement rings – no wristwatches. All visible
piercings (besides a single pair of ear posts) must be removed before entering the kitchen. No hoop
earrings,orpendantearrings.Comfortableblackrubber-solednon-slipshoesmustbewornandpants
shouldbehemmedsothattheydonottouchordragonthefloor.Dogtagsmustbetuckedinsideyour
uniform.Chewingguminthekitchenorduringserviceisprohibited.
CellPhones,SmartPhones,TabletsandMobileDevices:Youmaynotusecellphonesor
mobiledevicesduringkitchensessionsorduringworkshopsessions–exceptforphotography.Wealso
donotallowyoutotakenotesonelectronictabletsduringlecturesorinthekitchen;youmustusepen
andpaper.Cell-phone,emailandtextinguseispermittedonapprovedbreaks.WirelessInternetservice
isalsoavailable.
Smoking:Youmaysmokeoutsideduringapprovedbreaksandmustremoveyourapronwhile
smoking,thenwash your hands thoroughly before returning to the kitchen. Cigarette butts are to be
disposedofinthecontainersprovided.Smokingisstrictlyprohibitedinanyindoorroomsorbuildings,
oraroundanyofthechildrenthatsharethebuildingwithus.Youmaynotsmokeinsideanyprogram
carsorvehicles.
Respect:Theprogramrequiresyourmaturity,respectandtheabilitytotakecareofyourself,
look out for the other program participants on your team, as well as kind consideration for the
equipment,theproperty,andyourinstructors.
CULINARYCOMMANDTRA INING HOWDOIAPPLY? 1. Readallthematerialshereindetailanddecideifthisprogramisrightforyou.Ifitis
notrightforyoucurrently,weunderstandthatitmightberightforyouinthefuture.
2. Make certain you are comfortable and can comply with all the rules and
requirementsoftheprogram.
3. Are you available to come from May 31 to July 9, 2016? You are required to be
presentandcompletetheentireprogram(i.e,youcannotstartlate,orleaveearly,or
missclasses).
4. Fillouttheapplicationmaterialsandsubmitthemviaemailto
[email protected],orregularsnailmailto:
Chef David James Robinson
Culinary Command
Salt Lake Community Action Program
2825 South 200 East, Salt Lake City, Utah 84115
EmailQuestionsto:[email protected]
PhoneQuestionsto:(646)354-9548
5. YourAccidentDisclaimermustbeprintedout,signedbyyou,andanoriginalmustbe
senttoChefDavidJamesRobinson,CulinaryCommand,SaltLakeCommunityAction
Program, 2825 South 200 East, Salt Lake City, Utah 84115 before your application
willbeconsidered.
6. YourName,Photo,LikenessandVideoReleasemustbeprintedout,signedbyyou,
andanoriginalmustbesenttoChefDavidJamesRobinson,CulinaryCommand,Salt
LakeCommunityActionProgram,2825South200East,SaltLakeCity,Utah84115,so
thatphotosandimagesofyouandyourfoodcanbeusedinpromotingtheprogram
(onWebsites,socialmedia,press,videoandprintedmaterials).
7. Please submit two original letters of recommendation (one military; one personal)
and have the originals sent directly to Chef David James Robinson at the address
above. The originals must be signed and include a phone number where the
recommender may be reached. Unfortunately, we do not accept letters of
recommendationfromfamilymembers.
8. Ifyouarechosenasarunner-upfortheshortlistoftheprogram,wewillschedulean
interviewforyouwithChefDavidandamemberoftheApplicationReviewPanelasa
finaldecidingstepbeforechoosingourfinalparticipants.
9. Only8applicantsarechosenforeachcycleoftheprogram(additionaldatesforother
programswillbeannouncedshortly).
10. Ifyouarenotchosenforthisprogram,youarefreetoapplyagainforthenextcycle
oftheprogram.
EATYOURMISTAKES: CULINARYCOMMANDTRA INING APPLICATION FullName:
Address:
PhoneNumber:
CellNumber:
Email:
MaleorFemale:
DateofBirth:
BranchofService:
Tour(s)ofDuty,Deployments,Stations(dates/places):
EmergencyContact:
Name:
Address:
PhoneNumber:
CellPhone:
Email:
FamilyContact(ifdifferentfromabove):
Name:
Relation:
Address:
PhoneNumber:
CellPhone:
Email:
IwouldliketoparticipateinCulinaryCommandTrainingprogram,because(pleaseexplainin
detail,takemoreroomifneeded):
IWOULDCATEGORIZEM YCOOKINGBACKGROUND ANDEXPERIENCE
AS : (PLEASENOTEWEAC CEPTSTUDENTSFROMA LLSKILLLEVELS
ANDBACKGROUNDS) □AbsoluteBeginner
□IDoSomeCooking
□ICookAlltheTime
□IamanExperiencedCook
□IHaveCookedProfessionally
Arethereanyconcernsyoumayhaveabouttheprogram?
My5favoritefoodsare(listspecificdishes,i.e.,fettuccineAlfredo,not“Italian”or“corn”):
1)
2)
3)
4)
5)
Iconsidermy5bestpersonalqualitiestobe:
1)
2)
3)
4)
5)
In5years,Iwanttobedoing:
Doyouhaveanydisabilitiesweneedtoaccommodateforkitchenwork,pleaseexplain?(Note:
Noapplicantwillbedeniedequalconsiderationbecauseofanydisabilities.)
Doyouhaveanylearningdisabilities,P.T.S.D.orT.B.I.thataffectyourlearningthatweshould
beawareof?(PleaseknowthatwehavehadparticipantswithP.T.S.D.,T.B.I.andlearning
disabilitiessuccessfullycompletetheprogram.)
Doyouhaveanyallergies,orfoodallergies,pleaselistall:
□IHaveReadandUnderstandAlltheMaterialsandamreadytoworkhardandapplymyself
totheCulinaryCommandprogram.Iunderstandthatthisisaneliteandchallengingprogram.
Ifaccepted,Iagreetocomplywithalltherulesoftheprogram.IunderstandthatifIdonot
complywithalltherules,Imaybeaskedtoleavetheprogram.
UniformInformation
JacketSize:______________________
PantsWaist:_____________________
PantsLength:____________________
Doyoutypicallywearamen’sorwomen’sXXL,X-Large,Large,Medium,andSmallinashirtsize
orT-Shirtsize?
Wewillorderyourchefwhitesbasedonthissizinginformation.Ifyouhavequestionsabout
sizingforchefwhites,pleasecall(646)354-9548andwecanhelpyoufindthecorrectsizefor
you.
Pleasehavesubmitted2LettersofRecommendationtosupportyourapplication.
Youmusthavetwo(2)lettersofrecommendation:onemilitaryandoneciviliantosupportyour
application.Havetheauthoroutlinewhyyouwouldbeastrongcandidateforthisprogram,
whatqualitiesyouwouldbringtotheprogram,andwhattheirrelationshipistoyou.Please
havethesignedoriginalssentdirectlybytheauthortoChefDavidJamesRobinsonatChef
DavidJamesRobinson,CulinaryCommand,SaltLakeCommunityActionProgram,2825South
200East,SaltLakeCity,Utah84115.Pleasehavethemincludeacurrentphonenumberwhere
ChefDavidmayreachthem.Pleasedonotsubmitlettersofrecommendationfromfamily
members.Byhavingtheseletterssubmittedtosupportyourapplication,yougiveyourconsent
fortheauthorstobecontactedbytheApplicationReviewPanelandallowanyadditional
discussion,informationorfollow-upaboutyoursuitabilityfortheCulinaryCommandTraining
Program.
EATYOURMISTAKES: CULINARYCOMMANDTRA INING ACCIDENTDISCLAIMER Cookingandkitchenworkcanbedangerous.Whileeveryprecautionwillbemadetopractice
andcondoneproperandsafeuseoftoolsandequipment,accidentsoccasionallyhappen.Itis
withthisinmindthatwerequestthefollowingaccidentdisclaimerbesignedbyeach
participantintheEatYourMistakes:CulinaryCommandTrainingProgram.Thispagemust
beprinted,signedwithareal,originalsignatureandsenttoChefDavidJamesRobinson,
CulinaryCommand,SaltLakeCommunityActionProgram,2825South200East,SaltLakeCity,
Utah84115
Iunderstandthatcutsandburnscanbepartofthenormalcourseofkitchenwork.I(the
undersigned)willnotholdCulinaryCommandTraining,SaltLakeCommunityActionProgram,
ChefDavidJamesRobinsonoranyoftheinstructorsresponsibleforanyaccidentsorinjuries
thatmayoccurduringthisprogramonorofftheproperty.
Inaddition,I(theundersigned)willnotholdanyparticipatingorganization,hostsite,individual
sponsor,corporatesponsors,orinstructorresponsibleinanywayforanyaccidentorbodily
harmtooneselforotherparticipantsthatmayoccurinorabouttheworkarea,oroutsideofit.
Ifurtheragreenottouseanyequipmentwithoutpermissionandthenatmyownrisk.
AccidentDisclaimer
Signed_____________________________________Date______________
(Print)Name_________________________________________________
Address_____________________________________________________
City_________________________State____________Zip_____________
Telephone___________________________________________________
PleasenotethereisaVAmedicalcenterinSaltLakeCityabout15minutesfromourkitchens:
GeorgeE.WahlenDepartmentofVeteransAffairsMedicalCenter
500FoothillDrive
SaltLakeCity,UT84148
801-582-1565
CULINARYCOMMANDTR AINING NAME ,PHOTO,LIKENESSAN DVIDEORELEASE Duringthecourseoftheprogram,itisnaturalthatphotosofthefoodandactivitieswillbe
taken,includingvideo.Knowthatthereisanexcitementinthecommunityaboutthis
programandarealinterestinitssuccess.Itiswiththisinmindthatwerequestthefollowing
photoandnamereleasebesignedbyeachparticipantintheCulinaryCommandTraining
program.Thispagemustbeprinted,signedwithareal,originalsignatureandsenttoChef
DavidJamesRobinson,CulinaryCommand,SaltLakeCommunityActionProgram,2825South
200East,SaltLakeCity,Utah84115
Iunderstandthatphotos,video,pressarticlesandpromotionaleventsmayoccurduringthe
CulinaryCommandTrainingandmayincludemyphoto,likeness,imageandname.Iconsent
andallowCulinaryCommandTraining,ChefDavidJamesRobinson,SaltLakeCommunityAction
andotherstudentstousetheseforfurtherpromotionoftheprogram,video,Facebook,
Twitter,Websites,YouTube,Instagram,broadcast,printedmaterialsandforprogram
fundraisingpurposesoranyothermediaorsocialmedia.IunderstandthatIamnotreceiving
anycompensationinexchangefortheuseofmynameorlikeness.
Name,Photo,LikenessandVideoRelease
Signed_____________________________________Date______________
(Print)Name_________________________________________________
Address_____________________________________________________
City_________________________State____________Zip_____________
Telephone___________________________________________________