ASHLEIGH PUTNAM

Ashleigh.putnam@student.neci.edu
P.O. Box 213 Groton VT 05046
(802) 274-9303
OBJECTIVE
I am a Chef that has just finished my Associates with New England Culinary Institute. I am
looking to refine my skills and develop culinary professionalism. Even though I have had
prior experience in several kitchens I have not lost my desire to learn. I understand that in
this industry there is constant evolution and that there will always be room for improvement.
I bring a driven work ethic, a strong desire to learn, and the ability to be flexible within a
kitchen.

EDUCATION
New England Culinary Institute, Montpelier VT Oct 2015- Oct
2016
Associates in Culinary Arts

Faulkner State Community College, Gulf Shores AL 2012-

2013
Associates in Culinary Arts

Riverbend Career and Technical Center, Bradford VT 2009-

2010
Certificate in Culinary

Oxbow Union High School, Bradford VT 2006-2010

High School Diploma

WORK EXPERIENCE
Hotel Vermont, Burlington VT April 2016 to
Present
Line Cook
Sautee Brunch
Grill Opening
Prep Am line

Newbury Village Store and the Thistle Caf, Newbury VT
Oct 2014-Oct 2015
Lead Cook
Helped to train new Dinner Menus
staff Prime Rib Nights
Beer and Burger Oversee Deli operations
Nights
Cleaning Checklists Prepping procedures
Mise en place

Bradford Elementary School, Bradford VT
Oct 2014-June 2015
Lead Cook
Learned to cook under Catering type service
federal guidelines Time management
Accurate portioning Cleaning Checklists

Browns Bistro Market, Groton VT Jan

2014-Sept 2014
Lead Cook
Stocking and ordering Prepping Procedures
procedures Time management
Menu planning Bread Baking
Cleaning Checklists

Panini Petes, Fairhope AL Jan
2013-May 2013
Food prep and Front of House
Cashier Draw closing procedures
Kept track of to go Helped prep if kitchen was busy
orders
Ran food to help
servers


Oyster Bar and Marina, Pensacola FL July
2012-Jan 2013
Expediter, salad station, Fry station
Finished sides on Finished desserts
plates
Set up orders for Prepped fry station
servers Fry to order
Prepped Cleaning check lists for stations
salads/Dressings
Made salads to order

Four Corners Store, Piermont NH Feb

2011-June 2012
Grill Cook and Deli
sandwich prep Proper slicing and cleaning
over the counter Basic Grill
service Closing duties
stocking when slow



SKILLS

Knife Skills Seasonal Ingredients Time Management
Stocking/Rotation Menu Planning Flexible in Kitchen
Slicing Procedures Mise en Place Basic Baking
Prepping Ordering Sanitation

NECI Classes: Cooking Theory, Baking Fundamentals, Advanced Culinary Techniques:
farm to table, Plated Desserts, Meat Fabrication, and Flavor Development.
Faulkner Classes: Cooking Basics, Knife Skills, Garde Manger, Table Service, ServSafe,
Fundamentals in Hospitality, Competition, and Public Speaking.

ACTIVITIES
Landtrust Pig Roast- Greensboro VT- 10 Course, 200 seat event
2016
Vermont Fresh Network- Shelburne VT- Celebrating Local Venders with strong
Farm to Table roots 2016
Winn Creek Competition Bronze Medal - Duck fabrication and cooking in one
hour 2013
Gulf Shores AL Faulkner State Course - Public Speaking
2013
Festival of Flavors Foley AL - Catered 16 course, 200 seat event with wine and
beer pairing 2012
Festival of Flavors- Foley AL Gold Medal Peoples Choice
2012