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Timothy C. Brater

Indianapolis, IN, USA

Summary

Over thirty five years of experience in the Foodservice Industry, with exposure in all facets of restaurant operations. Formal training includes a two year program whose instructors included one Mobil Guide 5-Star Chef and one American Culinary Federation Master Chef. Operations history includes opening, staffing, and training crews for multi-million dollar venues from 3.5M – 11.25M in gross revenues, many of which are still in operation today after two and three decades. Catering experience includes over five years operating Cincinnati’s largest catering company (7.75M), in The Museum Center at Union Terminal, featuring white tablecloth seated meals for 2200 plus patrons. Featured in numerous magazine and television pieces including Esquire Magazine’s “Top 100 New Restaurants in the Country” 1981, and Ohio Magazine’s “Top 4 Chefs in the State” 1982 with Rick Bayless. • Menu/ Recipe/ Build Sheet Development • Executive/Sous-Chef/Chef de Cuisine experience with million-dollar, upscale establishments • Knife work and Butchery • Trained by Jerry East, Anthony Seta CMC, and Harold Hayes • Kitchen Design • Serve Safe Certified • Maximizing kitchen productivity and staff performance • Quality Control and Staff training • Cost/ Inventory Controls • Hands-on Food Preparation • Craft Bartender

Location

Indianapolis, IN, USA