7 LOWE LANE * FRIDAY HARBOR, WA 98250 * 360.370.5662 * 360.298.

1042 ROWAN AVERY REITAN OBJECTIVE To obtain a position in the culinary field that utilizes my skill set and continues my path towards sustainable culinary practices. EXPERIENCE Saute Cook, May 2012-October 2012. The Duck Soup, Friday Harbor, WA. Responsible for saut station food preparation, ticket time management and communication, breakdown, and sanitation. Pantry/Prep Cook, June 2011-October 2012. The Cask & Schooner, Friday Harbor, WA. Responsible for pantry station, training new employees, food preparation, plate presentation, and kitchen sanitation. Food & Ice Delivery, March 2011-Agust 2011. Heuristic Enterprises, Friday Harbor, WA. Responsible for producing and bagging ice, delivering food and ice to restaurants and businesses, and managing food orders and delivery forms. Baking/Pantry Prep/ Dishwasher, June 2010-September 2010. The Quilted Pig, Rosario Resort, Orcas, WA. Responsible for pantry station, cooking lighter fare, entrees, and specialty dessert baking. Assisted with bread baking, pasta preparation, kitchen sanitation, bussing, and serving. Restored out of date kitchen to meet current health code standards. Assistant Cook, June 2009-August 2009. Rick Ayers Catering Service, Friday Harbor, WA. Assisted chef for private dinner and special event preparation and service. Responsible for fresh fruit and vegetable preparation, grilling meat and seafood, breakdown and clean up. Kitchen Apprentice, September 2008-June 2011. Friday Harbor High School. Friday Harbor, WA. Responsible for food preparation and service in a fast-paced, high volume commercial kitchen. Taught knife skills to students. Focused on proper food handling and recipe comprehension. Developed skills in baking, cooking, and sauce development. Provided customer service and point of sale.

7 LOWE LANE * FRIDAY HARBOR, WA 98250 * 360.370.5662 * 360.298.1042 ROWAN AVERY REITAN Dishwasher/Prep, May 2008-April 2009. Steps Wine Bar and Caf, Friday Harbor, WA. Responsible for vegetable preparation, dishwashing, sanitation, bussing, and serving. EDUCATION New England Culinary Institute (NECI), Montpellier VT. October 2012present. AOS Culinary Arts, expected graduation March 2014 Quillisascut Farm School of the Domestic Arts, Rice, WA. September 2011, August 2010. Butchery and fabrication, charcuterie, baking 101. Seed to Table seasonal culinary development. Preserves and pickling. Cheese-making and animal husbandry. Connection between farm and kitchen. Seasonal cooking and sustainable practices. Written food reflections and meditations. REFERENCES Liz Varvaro, Food for Thought Program Director, Friday Harbor High School, 360.370.7106 or 425.444.7148 Andy Radzialowski, Food for Thought Executive Chef, Friday Harbor High School, 360.610.6196 Madden Surbaugh, Chef & Local Proprietor, 360.259.2100 John Hamilton, Head Chef, The Cask & Schooner, 1.206.300.7064 or 360.298.2922