Barri Saccomanno
chef@chefbarrie.com

Experience:

Recent: Freelance Catering, Personal Chef, Event Planner Home4Life-Assiting and cooking for the elderly. Personal Chef for many clients. Catering events and Event Planner. Several Clients include: NCC Womens Group, Food and Wine Club, etc.. Catering and Special Events Chef - NorfolkCountry Club, May 06-Dec 06. Teaching culinary classes, both individual and group.

2001- Ongoing: Freelance Catering, Personal Chef, Evenet Planner
Personal chef for many clients across the US. Duties included food shopping, cooking at the clients home for meals to be eaten fresh or multiple meals to be frozen for the week for families, singles or older seniors who live alone. Catering for special events and holidays. Private cooking lessons, hosting cooking parties, and doing demos. In NYC, Freelance catering chef for several firms. Duties include menu planning, food prep, on and off site cooking, set up and breakdown of off site kitchens, plating and presentation. References available upon request.

2001-2004: Chef/ Dega Catering
Chef for tour catering company, both n tour and local. Menu planning, load in, load out and cooking 1-3 meals a day for 50-500 people-artists, bands, VIP’s and crew. Cooking for VIP dressing rooms. Lead chef for the Paul McCartney show at Madison Square Garden NYC. Chef for the Jones Beach Summer Series. Artists cooked for include Cher, Sanatana, Bon Jovi, the Who, Robert Plant, Rolling Stones, Paul Mc Cartney among others.

1999- Ongoing: Creator/Chef/Producer/Performer/ ChicksCook
Chickscook is a site-specific culinary performance event and events planner, providing an interactive dining event, specializing in on the edge entertainment and amazing culinary delights- it’s the only performance you can eat. Featured in NYFA summer 04, Time Out -EAT OUT pick of the Week, Aug 2001.Featured on Fox News 2001. Featured on Gotham TV, Jan 2002. Menu planning, cooking 5 course meals for 50-200 people on stage and pre-show, producing the show, performing, back of the house and front of the duties, design & dÈcor, press relations, theme creation, supervising staff.

1997-2002: Catering/Food Design ChicksCook
Catered all art events for 3 seasons at Deepdale Gallery focusing on foods and food presentations that were inspired by each art event, the art, and the artists therein. Catered theater events for the Collective:Unconscious. Catered several weddings. Menu planning, food prep and cooking, plating, and banquet design.

1993-1998: Producer/Events Planner- Pseudo Online Networks
Produced live events for up to 2000+ attendees. Responsibilities include: event production and planning, theme creation, location design, press relations, coordinating and supervising staff, menu planning, supervising catering and bar staff, directing performers, organizing artists, acquiring necessary goods, hosting, performing, cooking.

Education:
Graduate of the Culinary Arts program at the Institute for Culinary Education with honors
Graduate of the Culinary Management program @ ICE with honors
Art Institute of Houston
University of Texas, Austin
Franklin College, Switzerland

Other:
Serve Safe certified. Member of Women Chefs and Restaurateurs. Member of the Norfolk Chamber of Commerce and the Womens Division. Panel expert on catering @ The Institute for Culinary Education Continuing Education program. Volunteer for Operation Frontline/City Harvest- teaching the Side-By-Side cooking classes to lower income kids/parents. Volunteer at Ground Zero for 3 months following 9/11 @ the Red Cross Canteen cooking meals for the workers. Volunteered at Bouley Bakery prepping food for Red Cross meals for workers @ Ground Zero. Recipient of Artist Relief Fund Grant. Seasonal chef @ MaNNhaTTa. Externship @ The Tasting Room. Creative Director of the Collective:Unconscious, a Not-For-Profit Arts organization. Producer, performer and writer.

Additional work-skills, performance, art and/or creative/performance resumes and portfolios available upon request. References provided upon request.