Kendall Thiele

Diploma in French cuisine with French language courses. Learned to prepare hot and
cold starters, fish, sauces and meat as well as plating and recipe development.

Bachelor’s of arts in Communication Studies where I learned written and oral
communication, public speaking and relational and professional discourse.

Internship at a Michelin star, gastronomic restaurant in the south of
France. Responsibilities included preparing one amuse bouche and one
seafood appetizer as well as plating at the pass and assisting with mise en
place for meat main courses. I worked directly with the Sous Chef and
Head Chef every day and was invited to extend my internship to remain
until the end of the season.

Worked directly with restaurants in marketing efforts and expanding
customer reach. Spearheaded remote selling within the company to
increase efficiency and meet targets. Hired and trained employees within
the sales team and helped create marketing resources.