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Jōb Carder

Pasadena, CA, United States

Executive Chef at Plate 38


• I am extensively trained in modern, classical, traditional and country style French and Italian cuisine • I am well versed in modern and traditional Spanish, Portuguese, Basque and Japanese cuisines • I have 20 years experience in fine dining, casual fine dining, bistro, trattoria and small plates/tapas style menus. • I have worked every aspect of the kitchen including: butchering, entremetier (vegetable station), saucier, chef de tournant (relief), sauté, poissonier (fish station), grill, potager (soups and stocks), garde manger (pantry), dessert preparation, dessert design, and expediting • I am highly skilled in hand crafting artisan salumi and charcuterie's such as Prosciutto, Pancetta, Coppa, Bresaola, Lardo, Guanciale, Salami, Terrines, Torchons, Pates and Bacon maintaining a “homemade” restaurant program • I have strong personal relationships with local farmers, creameries and foragers, allowing me to get farm fresh and wild products handpicked or direct shipped daily. • I have planned banquet, Wedding and Catering operations from organizing and menu creation to expediting of food service to event completion for parties ranging from 10 to 500 guests • I can custom wine and menu pairings for tastings, large parties and winery hosted dinners • I am a member of the International Food Safety Council and I am Council Certified and am California State Food Handler Certified as well


Pasadena, CA, United States