About the World I live in
“For the Love of Food, Good People, and Fresh Ingredients.” That’s what I live by, its my golden rule. People are always the most important part of the whole thing. Weather its people that work with you, people you know, or just people that you have a brief interaction with. With out the people that I know, My life would not be the same!
Then comes Food, Food is must for everyone! If you can create an amazing meal, do it well and be humble about it, people really love it! You can have the finest ingredients available to you but, you must treat the food with love and care like if every dish you make is for your mother. You can touch many peoples lives by making great food!
Most Chef’s Lack being humble and relaxed, Yes the restaurant business is stress full but no need treat people around you like servants. There is lots of goods and evils that happen in the beast known as busy restaurant, everyone has vices, everyone has drama, but yet the warriors in the kitchen show no fear when the dining room fills up with hungry diners! They put on their game face, start yelling at each other in the most polite ways with please and thank you’s all over the place. It’s a dance that most folks don’t understand, working with pans that are hot and about 3 feet to move around in but yet no one ever burns each other and food is served to hungry folks.
Culinary School is not a must, every person that supports my kitchen is a Hard knocks graduate. Line cooking can’t be taught, it must be learned but, in order to succeed you must have the drive and love for food and the people around you.
Gardening to me is one of the most important things to have knowledge about. In order to understand food you must be able to realize how much goes in to growing it. Lots of people put lots of care in to making that food come to yourtable. The best way to understand it, is to take on the adventure staring your own vegetable garden! I was lucky in the manner that both of my parents valued the garden and made me motivated to work in the garden. Now I go as far as Staring all my plants from seeds in the house around the end march. I manage my garden to get almost three turns of root vegetables and a massive crop of tomatoes and peppers. My garden is a place for summer evening gathering of neighbors and friends, a place where the stress from work feeds the plants and smells from the fresh herbs sooth the soul.
Music is another important part of my life. The thundering loudness of a rock band in a dive bar is best part of Denver! People in the music community are very welcoming! Most of them just want to be around good people and have good times. Everyone takes care of each other, looking out for your friends when someone’s had a little too much to drink. I am grateful for all of my friends though music and would like to thank them for all of their support!
If you have any questions about cooking, music or gardening please feel free to get a hold of me and I will do my best to assist you. We are able to cater any size party with any style of food and with any budget. I look forward to Assisting you with any of your needs! Thanks for stopping by!
Charley C Sinden
csinden@ymail.com
WORK EXPERIENCE
The Lobby American Grill Denver, Co 303-997-9911
Executive Chef- Current
• Developed Menu
• Created a successful working kitchen
• Maintain a positive work environment
• Cutting edge food creativity
• Providing a great meal For diners
Nine75 Restaurant Denver, CO
Executive Chef
• Responsible for the kitchen operations of an award winning $1.5 million restaurant
• Manage a staff of 12 employees, which includes recruiting and hiring new staff, weekly schedules, and training.
• Manage and maintain low food and labor costs (29.5% food cost and 8% labor cost)
• Oversee administrative functions of the restaurant including food and product purchasing, budgets and accounting.
• Assist in PR and marketing responsibilities including on-air TV segments on local news stations and offsite culinary events.
El Capitan Lodge Craig, AK
Sous Chef
• Assisted chef with kitchen operations and preparation of all meals
• Responsible for cleaning the kitchen and dishes
• Daily butchering and packing of all guests catch
Latitude 30 @ Pointe South Mountain Resort
Sous Chef
• Created a scratch based kitchen with Chef Stephen Stromburg
• Managed food and labor cost
• Created menus
• Honed prep skills
Roy’s Hawaiian Restaurants Arizona
Lead Line/Food Runner
• Managed training for all new kitchen employees
• Created daily food specials
• Managed and oversaw the expo line
• Trained hands on by CIA trained chefs
Pappadeaux Seafood Kitchen Phoenix, Az
Prep/Line Cook
• Butchered fresh fish
• Produced French sauces
• Worked high volume fast paced line with 13 other cooks
CHARITABLE EVENTS AND RESTAURANT PROMOTIONS
• 2004 JDFR Iron Fork Competition, Phoenix, AZ
• 2004 Morning news appearances, Phoenix, AZ
• 2006 Chaine de Rostires young chef competition, Phoenix, AZ
• 2006 Phoenix Open Golf Tournament, Phoenix, AZ
• 2008 Chef’s Up Front charity dinner, Denver, CO
• 2008 Flavors of Denver, American Liver Foundation Denver, CO
• 2008 Taste of the Nation, Share our Strength, Denver, CO
• 2008 Do at the Zoo, Denver Zoo, Denver, CO
• 2009 Flavors of Denver, American Liver Foundation Denver, CO
• 2009 Flavors of Colorado Springs, American Liver Foundation Colorado Springs, CO
Other Information
Also have been published in Tazo Tea cookbook. Have available media photos, videos, menus and biography. References upon request