There’s nothing wrong with enjoying some food, wine, and art while supporting a good cause. This year our own Ronni Hass, CGNE’s Marketing Chair, has used her remarkable talents to help organize the Art of Dining: Private Dinner Series during the Kennebunkport Festival.
The Kennebunkport Festival is from May 31st- June 4th and offers up the best of Maine. From their own website “the Festival is truly a collaborative event where all involved share a single vision: give you an epic and ever-so-memorable start to your summer.” For visitors it’s a chance to see the art, taste the food and wine, and hear the music that make up the amazing culture of this coastal community in Maine. For a number of charities aiming to end childhood hunger it’s a way to fund their good works. Share Our Strength is the largest beneficiary of the Festival and tickets sales for the Art of Dining series go directly to them. Good Shepherd Food Bank, The Preble Street Teen Center, Cultivating Community, and East End Kids Katering are also supported by the profits for the Festival.
The Art of Dining Series, which Ronni was instrumental in organizing, is a series of intimate dinners set in private homes. The dinners are prepared by Maine’s most-respected chefs, such as David Ross and Brandy Hynes and feature special wine pairings and invited artists. Seating is limited at each dinner and advanced reservation and ticket purchase required.
Ronni Hass, the CGNE connection to the Kennebunkport Festival, has been an active member of CGNE for many years and a board member for the past year. To learn more about her check out this article in Maine Magazine.
If you’re a Guild member, you probably already know what a great resource the the Culinary Guild of New England is for networking. Many of our members have found opportunities in catering, cooking, or teaching through CGNE events. But sometimes we hear about so many job opportunities that we need to get them to our members here on the blog. This week we’d like to share several amazing jobs that have reached our ears.
A live-out private chef is wanted for the summer in Newport, RI. The position is from late June through mid-September and includes breakfasts and dinners to be served six days a week from July 1st through Labor Day. Lodging is negotiable and salary is based on experience. Requirements include:
- Knowledge of French cuisine
- Experience in planning daily menus
- Clean driver’s license
- Outstanding/verifiable references
- Flexibility is a must!
- Experience working as a private chef is a plus, but not mandatory
For more information and a full job description, please respond with a full resume (as a Microsoft Word Attachment only, no cut-and-paste) to email@example.com
New Pastry Chef Competition Show
Lindsey McKitterick of Jennifer Sullivan Casting is looking for outgoing, dynamic, and experienced pastry chefs for a new pastry competition show on a top cable network. If you’re a pastry chef, baker, or a chef who has mastered sweets, this may be the opportunity for you! To apply for an interview of for questions email firstname.lastname@example.org with:
- Contact info.
- City, State
- Photo of yourself
- A paragraph describing yourself
Our friends at Myers + Chang are seeking an Executive Chef to run their busy kitchen. Candidates should have at least 2-3 years experience as a sous chef and/or executive chef and should have familiarity with and passion for Asian cooking. The Executive Chef will work hand-and-hand with Chef Joanne Chang to develop menu items, train servers on food knowledge, and maintain their high quality standards. He/she is responsible for all day-to-day operations of running the kitchen: labor and food costs, inventory, ordering, scheduling, training, managing a close-knit team, and working the line. Myers + Chang offers competitive salary and benefits, a great work environment, a committment to helping you learn and thrive, and a chance to continue to push their restaurant to grow. To apply, send cover letter and resume to email@example.com