Chef Jason Talcott started his culinary career in the United States Army in 1992 where he attended the Food Service Specialist Course at Ft. Lee, VA. He was selected distinguished honor graduate of his class. His various duty stations have included Germany, Ft. Riley, KS, Guantanamo Bay, Cuba, and Ft. Drum, NY where he was a member of the Ft. Drum Culinary Arts Team. As part of the Ft. Drum Culinary Arts Team his talent and promise afforded him the opportunity to interview for positions at both the Chairman of the Joint Chiefs of Staff and Secretary of Defense Executive Dining Rooms. Chef Talcott ultimately chose a position cooking for Secretaries of Defense William Cohen and Donald Rumsfeld where he was in charge of food preparation for all special dignitary functions. Some notable guests of honor include Presidents Clinton and Bush, Secretary of State Colin Powell, Vice President Dick Cheney, Numerous Congressmen and Foreign heads of state to include King Mubarak of Egypt and the Secretary of Defense of India. His shining moment came when he was in charge of a gala event on the deck of the aircraft carrier John F. Kennedy while at anchor in New York Harbor. Honorable guests included President Clinton, Senator John Glenn and numerous celebrities and a who’s who of Washington elite. In 2005, Chef Talcott deployed to Iraq in support of Operation Iraqi Freedom where he stepped outside of his element and acted as the operations sergeant and platoon sergeant for a Utah Army National Guard Medical Unit. Chef Talcott’s civilian positions have included increasing levels of responsibility from Sous Chef to Corporate Development Chef. He has commanded restaurant, banquet, hotel, catering and large university kitchens. He has also been responsible for menu, product and concept development for a major chain restaurant with over 150 locations nationwide. He has a style that can best be defined as eclectic American cuisine with an undying passion for regional American specialties. Sergeant First Class Talcott’s current position is State Food Service Director for the Utah Army National Guard. He also serves on the board of the American Culinary Federation Beehive State Chefs Association and owns a small festival concessions and catering company called ECeats! He spends what little free time he has skiing, camping, cooking and eating with his wife and two children. Jason military honors and decorations include: • Joint Service Commendation Medal • Joint Service Achievement Medal (2nd Award) • Army Commendation Medal (2nd Award) • Army Achievement Medal (5th Award) • Reserve Component Achievement Medal • Humanitarian Service Medal • Overseas Service Medal (3rd Award) • Non-commissioned Officer Development Ribbon • Air Assault Qualification Badge • Secretary of Defense Identification Badge PROFILE A leader and team motivator with 15 years culinary experience. Expertise in ala carte fine dining, banquets, weddings and on and off premise catering. Proficiency in all aspects of budgeting and P&L management with earnings budgets up to $350,000,000 per year. Proven leadership in commanding both restaurant and banquet kitchens. Computer literate with acute knowledge of Microsoft Office and several menu, recipe and costing software packages. Strong organizational and time management skills. A wide range of culinary exposure with a strong ability and desire to train, teach and mentor. KEY QUALIFICATIONS • Banquet Expertise • Fine Dining • On & Off Premise Catering • Menu Development • Concept Development • FOH/ BOH Experience • Cost Control • Wine Pairing • Team development RELEVANT EXPERIENCE Executive Chef - Willow Creek Country Club - July 2008 — May 2010 (1 year 11 months) Lowered Food Cost by 11% - Change in menu strategy yielded a 10% increase in restaurant guest counts - Voted “best wine dinner of the decade” by Utah Wine Society (Les Amis du Vin) - Created FOH/BOH Co-op program to train staff and increase cross position understanding Maintained cost with a 40% loss in banquet revenue Food Service Specialist - US Army - March 1990 — August 2009 (19 years 6 months) Chef Owner - ECeats - April 2006 — July 2008 (2 years 4 months) Created a market driven concession concept at markets , outdoor festivals, concerts and events Used a co-op market strategy to feature our creations and our vendors products Created a 90%+ local only menu Concentrated on using sustainable, whole foods to reduce cost and create a niche market for our product Food Service Director - Utah National Guard - April 2007 — April 2008 (1 year 1 month) Government contract negotiation and oversight - Created a first-ever “National Guard Culinary Arts Team” - Converted a contractor-run dining facility to a military, soldier run facility - Saved over $1.3 million by converting contracts - Flying J, Inc 2004-2007 Corporate Chef Executive Chef - Hilton Hotel, Salt Lake City 2002-2004 Executive Chef - Catholic University of America 2001-2002 Executive Chef - Secretary of Defense Dining Room 1999-2001 Fine Dining • Responsible for the daily planning, preparation and execution of executive meals served to the Secretary of Defense, Deputy Secretary of Defense and senior level staff. Service includes breakfast, luncheons, formal dinners and receptions in honor of foreign and domestic dignitaries to include the President of the United States. • Planned and executed a Secretary of Defense hosted dinner for 250 distinguished guests aboard the USS John F. Kennedy for the July 4th, 2000 International Naval Review celebration in the New York Harbor. Coordinated gala buffet attended by high-level dignitaries to include President Clinton and King Mubarak of Egypt. • Alternate Member of the United States Army Culinary Arts Team. Have competed and medaled in multiple American Culinary Federation events. Have a strong eye for presentation and an acute understanding of flavor development, meal service and wine pairing. Management • Responsible for the overall culinary planning and direction for a multiple outlet university with managed volume over $6 million per year. Duties included training management and staff, implementation of corporate HACCP and safety policies as well as menu development and implementation. • Responsible for the day-to-day food and beverage operations in a full service, luxury brand hotel. Duties included staffing and training of 19 employees and 2 managers, menu development and costing, quality control, procurement and budgeting. Responsible for restaurant, room service, banquet, and both on and off premise catering operations. Development, Budgeting & Team Building • Responsible for the Menu, Concept and Product development for over 160 restaurants throughout the United States and Canada. Adept at managing multiple ongoing projects simultaneously while coordinating with several departments and outside principals. Exceptionally strong research and development skills. Able to develop and work within strict budgets with excellent results. • Key trainer to over 50 employees and 6 managers. Responsible for hands on training and team development. Ability to work in both union and non-union environments. Emphasizes team approach and cross training in work environment. Education A.S., Advanced Culinary Arts Stratford University |
| Certified MC4 |
| Certified ACF CEC |
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| Military Executive Chef Jason Talcott |
| Military Executive Chef Prerequisites - MC4 A military chef capable of performing as a department head responsible for all culinary aspects in foodservice operations including banquet halls, off site catering, institutional foodservice, colligate food service, business style food service, noncommercial food service, clubs, or the owner of a foodservice operation. E-6 or above in military food service ACF Certified Chef de Cuisine (CCC) or above Hold an Associates Degree Accomplished Advanced Culinary Achievement Through Training, Culinary Degree or Competition Success. Package Reviewed and Recommended by Military Chefs.com |
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