 |  |  |  |
 |
| | | |
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
Flying J, Inc 2004-2007 Corporate 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 Executive Chef
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
CERTIFICATIONS
C.E.C., Currently awaiting scheduling of C.E.C. practical examination
PROFESSIONAL AFFILIATIONS
Member, American Culinary Federation, Beehive Chapter
 |
 |
| The Chef of the Month Prize Package Brought To You By: |
 |
| Certified ACF CEC |