Clint Daily resumes & CV records
Resumes
Product Development And Culinary Innovation Restaurants Division
Location:
100 Fallen Leaf Ct, Irving, TX 75063
Work:
7-Eleven
Product Development and Culinary Innovation Restaurants Division
Product Development and Culinary Innovation Restaurants Division
Clint Daily - Tyler, TX
Work:
John Soules Foods May 2013 to 2000
Food Scientist University of Hawaii Jan 2013 to 2000
Lecturer- Food Science consultant Miramont Country Club Aug 2010 to 2000
Chef de Tournant TAMU Phytochemical Research Feb 2009 to 2000
Lab Assistant Academic Accomplishments 2008 to 2000
Institute of Food Science and Technology Student Academic Accomplishments 2008 to 2000
Student Escoffier School of Culinary Arts - Boulder, CO Jun 2012 to Sep 2012
Culinary Instructor University of Houston, Conrad N. Hilton College - Houston, TX Jan 2012 to May 2012
Faculty Acai Wine L.L.C May 2010 to Jun 2011
Culinary Consultant TAMU Cereal Sciences Dept - College Station, TX Nov 2009 to Jun 2010
Product Development, Texas A&M Cocoamoda Dec 2009 to Jan 2010
Culinary Consultant Eatzi's Market and Bakery - Houston, TX Sep 2006 to Jan 2007
Head Baker The Ritz - Orlando, FL Jun 2006 to Aug 2006
Interim restaurant Chef The Ritz - Orlando, FL Aug 2005 to Aug 2006
Garde Manger Chef The Ritz - Carlton, CO Feb 2002 to Aug 2006
Chef The Ritz - Buckhead, GA Jul 2004 to Aug 2005
Chef de Partie The Ritz Carlton, Buckhead - Atlanta, GA Jul 2005 to Jul 2005
Assisted Chef Arnaud Berthelier in Dining Room The Ritz - Laguna Niguel, CA Feb 2002 to Aug 2004
Banquet Chef The Ritz Carlton, Millennium - Singapore Aug 2003 to Aug 2003
Trained under Chef Christophe Megel Sun Mountain Lodge - Winthrop, WA Jul 2001 to Nov 2001
Restaurant Chef Saucier - Dallas, TX Apr 2001 to Aug 2001
Lead Line Cook Saucier Jun 2000 to Jun 2001
Lead Line Cook Saucier - Dallas, TX Jun 2000 to May 2001
Lead Line Cook The Mansion - Dallas, TX Nov 2000 to Nov 2000
Cooked for president Providence Convention Center - Providence, RI Jan 2000 to Aug 2000
Production Cook The Mansion on Turtle Creek - Dallas, TX 2000 to 2000
Sous Chef/Saucier Central Market Caf - Austin, TX May 1997 to Jul 1998
Lead Line Cook
Food Scientist University of Hawaii Jan 2013 to 2000
Lecturer- Food Science consultant Miramont Country Club Aug 2010 to 2000
Chef de Tournant TAMU Phytochemical Research Feb 2009 to 2000
Lab Assistant Academic Accomplishments 2008 to 2000
Institute of Food Science and Technology Student Academic Accomplishments 2008 to 2000
Student Escoffier School of Culinary Arts - Boulder, CO Jun 2012 to Sep 2012
Culinary Instructor University of Houston, Conrad N. Hilton College - Houston, TX Jan 2012 to May 2012
Faculty Acai Wine L.L.C May 2010 to Jun 2011
Culinary Consultant TAMU Cereal Sciences Dept - College Station, TX Nov 2009 to Jun 2010
Product Development, Texas A&M Cocoamoda Dec 2009 to Jan 2010
Culinary Consultant Eatzi's Market and Bakery - Houston, TX Sep 2006 to Jan 2007
Head Baker The Ritz - Orlando, FL Jun 2006 to Aug 2006
Interim restaurant Chef The Ritz - Orlando, FL Aug 2005 to Aug 2006
Garde Manger Chef The Ritz - Carlton, CO Feb 2002 to Aug 2006
Chef The Ritz - Buckhead, GA Jul 2004 to Aug 2005
Chef de Partie The Ritz Carlton, Buckhead - Atlanta, GA Jul 2005 to Jul 2005
Assisted Chef Arnaud Berthelier in Dining Room The Ritz - Laguna Niguel, CA Feb 2002 to Aug 2004
Banquet Chef The Ritz Carlton, Millennium - Singapore Aug 2003 to Aug 2003
Trained under Chef Christophe Megel Sun Mountain Lodge - Winthrop, WA Jul 2001 to Nov 2001
Restaurant Chef Saucier - Dallas, TX Apr 2001 to Aug 2001
Lead Line Cook Saucier Jun 2000 to Jun 2001
Lead Line Cook Saucier - Dallas, TX Jun 2000 to May 2001
Lead Line Cook The Mansion - Dallas, TX Nov 2000 to Nov 2000
Cooked for president Providence Convention Center - Providence, RI Jan 2000 to Aug 2000
Production Cook The Mansion on Turtle Creek - Dallas, TX 2000 to 2000
Sous Chef/Saucier Central Market Caf - Austin, TX May 1997 to Jul 1998
Lead Line Cook
Education:
Texas A&M University - College Station, TX Dec 2012
Masters of Science in Food Science and Technology Johnson & Wales University - Providence, RI Dec 1999
Associates of Science in Culinary Arts
Masters of Science in Food Science and Technology Johnson & Wales University - Providence, RI Dec 1999
Associates of Science in Culinary Arts
Skills:
Bench-top Experience: * Soups and Sauces * Infused Oils and Vinegars * Salad dressings * Forcemeats (fresh and cured) *Starch Components *Pickled Vegetables * Jams, Jellies & Relishes * Frozen food items Lab Skills: Product Development Departmental / Team Management Production Operations Culinary Innovations Wet Chemistry analysis Experienced with HPLC-MS & GC-MS Texture Analysis Hospitality & Business Management