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Douglas F. Lincoln

Atlanta, Georgia, United States of America

Chef de Partié at The Cherokee Town & Countrt Club

Summary

I believe whole heartedly in cooking food from scratch. I developed this belief over the years following my passions for food. My travels to Europe, Central and South America I developed my pallet to appreciate and love foods cooked simply. I believe letting the protein, starch or vegetable be the showcase of each dish. This means precise cooking techniques. I have refined my craft while working here in Atlanta, Georgia at the Chrokee Town & Country Club, La Grotta Ristorante Italiano, Mckendricks, and s3Catering. I have also continued my catering skills in Key West, Florida at the Southernmost Mansion. I have been in the service industry working both front of house and back of house for twelve years. Over these years, I have continued my passion for food by finishing my degree at Le Cordon Bleu - Atlanta- in 2012. I am in active member of the American Culinary Federation since 2010. I have also continued my managerial education through the National Restaurant Association and completed multiple certificates some of which include Cost Control and Human Resource Management. All of these influences and hard work have groomed me into the chef I am today. As a chef in this generation who wants to promote a healthy balance of food and life, I believe I can make a difference one dish at a time. I believe in a slow food movement and self sustainability. For example, a simple herb garden is an amazing step forward in the movement. The public is being educated with grass root campaigns raising the I believe whole heartedly in cooking food from scratch. I developed this belief over the years following my passions for food. My travels to Europe, Central and South America I developed my pallet to appreciate and love foods cooked simply. I believe letting the protein, starch or vegetable be the showcase of each dish. This means precise cooking techniques. I have refined my craft while working here in Atlanta, Georgia at La Grotta Ristorante Italiano, Mckendricks, and Double Zero. I have also continued my catering skills in Key West, Florida at the Southernmost Mansion. I have been in the service industry working both front of house and back of house for eleven years. Over these years, I have continued my passion for food by finishing my degree at Le Cordon Bleu - Atlanta- in 2012. I am in active member of the American Culinary Federation since 2010. I have also continued my managerial education through the National Restaurant Association and completed multiple certificates some of which include Cost Control and Human Resource Management. All of these influences and hard work have groomed me into the chef I am today. As a chef in this generation who wants to promote a healthy balance of food and life, I believe I can make a difference one dish at a time. I believe in a slow food movement and self sustainability. For example, a simple herb garden is an amazing step forward in the movement. The public is being educated with multiple grass root campaigns that are raising the awareness to where their food comes from. I believe that food should sustain nourishment and supply a healthy balance for the body. Food should not be the gateway to allergies and diseases such as obesity and diabetes. I care about my food preparation immensely because I know my ethos and beliefs are behind each plate I serve. My food tastes like it should wholesome, hearty, naturally sweet, cooked to perfection and above all satisfies that little part of life that brings all of us together. February 2014

Location

Atlanta, Georgia, United States of America