Work History.

Hello everyone.
This is what's been going on. I helped cater a job at someone's house. They were so impressed, some of the people hired me to cater another job. I did that one and again they were highly impressed. It is looking good that more work will come my way. I handed out some business cards and was asked if I would travel. Some people asked me what the name of my company was and for information about me.

Here is the deal with me cooking and catering. As of this posting, I am 41 years old. I have been working in restaurants since I was 16 years old. I started out washing dishes and worked my way up. I worked for small little mom and pop places, a grade school cafeteria (You could say I was a lunch lady! LOL, hotels/resorts, truck stops, colleges/universities, corporate places, fine dining, and now being a personal chef working in people's homes.

This is a brief run down of my work history. I cannot recall every single restaurant and bakery I have worked in and many have gone out of business over the years.

Here is a link to a place I worked when I was maybe 17 years old. It's in Maine. It is called the Samoset Resort. Samoset Resort I worked in the bakery, and that was pretty much where I got my start baking.

I also worked for some small little places in Maine, little mom and pop bakeries. Then I worked in a few restaurants that ended up closing due to a bad economy. I later found a temporary job through a temp. agency working at the University of Maine. Worked here

I later moved to Chicago, stayed their for a year then moved here to Saint Paul MN. I went to Saint Paul Technical College for culinary arts, Tech College I graduated March 11, 1994 with my degree.

While Going to school there, I worked at a place called Custom Bakery, they were having problems so I left. They later closed and one Baker bought the recipes and equipment and opened Saint Agnes Bakery. I later went to work at the River Room Restaurant at Dayton's department store. Dayton's is now called Macy's but the restaurant still exists, River room

I left their and worked at a bakery/restaurant called Good fellows. I worked in the Bakery part, we later moved the bakery and opened our own bakery called Franklin street bakery. They have since moved and expanded. Franklin Street Bakery

I left them because I had a opportunity to work for whole foods market doing artisan sour dough breads, That would be a new learning experience that I simply could not pass up. Whole Foods

I left them to move back to Maine.
I worked at a place that is still open to this day. It's called the Sea Dog. Sea Dog I worked as the lead line cook. I worked for a restaurant called, the Green House. It was not fine dining, but more upscale. They were owned by the same people who own The Lucerne Inn which still is up and running. lucerne inn

I went to work at another local restaurant that also closed. Later, a Pizzeria Uno opened, so I joined them and helped them open and moved up to a "certified trainer". I still have my paper for that. That means only "trainers" could train people because we knew every aspect of the entire line.

I left Pizzeria Uno to yet again move back to Saint Paul, MN. Once back here, I worked in a bakery at Saint Olaf College. College

That was about an hour drive one way, so I transferred to another location because the cafeteria at Saint Olaf is run by a company called Bon Appetit. They are all over the United States and in other countries. Bon Appetit

I later left them to go work for Key's Cafe. Keys Cafe I was with them for 6 years. I later ended up going back to school at Le Cordon Bleu and earned my Associates Degree. While going to school I worked at Chianti Grill Chianti Grill. I was with them for a year or so. I left them because my schooling ended, and I needed to work for my externship for 3 months. This was unpaid and lasted for 3 months. I worked at the best restaurant in all of Minnesota, La Belle Vie La Belle Vie.

The Chef is the best! I love working there. They never hire interns, and I was not hired. But I did score a perfect 100 on my evaluation form that the chef fills out. I'm told I am probably the only person ever to do that. I have a good shot at a really sweet restaurant thanks to working here. I also took on the Pastry Chef from La Belle Vie at school when I was there in a Iron Chef Pastry Challenge. I got to work with her a little when I did my externship.

Iron Pastry Chef

Here are links to round 1 of the pastry challenge, and round two explaining what I did to end up going onto round 3. Round 1

Round 2

As a result of going to school, I ended up getting the private chef job. I have one more in the works on July 15th. I will pass out references to anyone interested in hiring me, and will post some pictures of the events later as I get time. We can talk over the phone and discuss information as anyone needs it. You can contact me for information about catering at: rickbeaudin@gmail.com

Above is not a full and complete list of every place I worked, but it covers many of them. I am well rounded in baking and cooking and now have a great chef backing me from the best restaurant in Minnesota. Rick B