Jacqueline Lombard Morrison is a eficient expert, working in Max & Jax Can Cook on the position of Owner and Consultant from 2017. Jacqueline gained professional experience in more than 11 positions at different companies. Jacqueline Lombard Morrison went to the The International Culinary Center and got education from 2002 to 2002. This person has such qualifications as License 12777378, License Atu-3271, and Servesafe Food Protection Manager. Southaven, Mississippi is the area, where this expert was lastly known to be located. Jacqueline Lombard Morrison's email address and phone are easily accessed through SoftwareOfficial by request.
Name variants:
Jacquelyn Morrison,
Jackie Morrison,
Jacky Morrison
Last updated May 23, 2024
Contact Information
Last Update
Jul 2, 2022
Email
ch**@jacquelinelombard.com
Location
Southaven, MS
Company
Max & Jax Can Cook
Workplace
Owner and Consultant
Work History
Owner and Consultant
Event Production, Catering, Private Chef & Property Management Services for clients in New York & Connecticut. Provide administrative support, inventory/ordering/invoicing/A/P, event plannin...
from Oct 2017
Culinary Director and Executive Chef 3
Sodexo's long-standing relationship with Fairfield University is 30 years strong. The Culinary Director oversees all F&B operations on-campus. Campus dining is comprised of a resident dining...
Sep 1, 2014 — Aug 2016
Chef and Territory Sales Manager - Ny, Ct and Vt
9211 Gaither Rd, Gaithersburg, MD 20877
For over 40 years, Albert Uster Imports has been setting the standards of culinary excellence. Their dedication to the highest quality products and services has made AUI the leader in savory...
Jan 2012 — Aug 2014
Chef and Owner
Jacqueline offered food and beverage services nationwide, specializing in seasonal, sustainable and “green” products/practices. Envisioned, planned and executed private parties for 10 to 3,0...
Jan 2006 — Nov 2012
Chef De Cuisine and Pastry Chef
New York, NY
Recruited for the opening of Las Vegas’ first-ever export. 500-1000 covers daily. Developed menus, wrote recipes, trained and managed all cooks/all stations. Working chef position included r...
Jul 2010 — Dec 2011
Executive Chef
Opening Chef of traditional, American restaurant, located in the landmarked space formerly known as Florent. Capacity of 60-75, 200-300 covers daily, open 24 hours Thursdays, Fridays and Sat...
May 2009 — Dec 2009
Marketing and Events Director
Partnership with Aileen Robbins to represent Wines of Argentina, ViniPortugal, ICEP, G7/Grupo dos Sete, Vinho Verde, Fenadegas, Wines from Bedford, Gran Duque de Alba Brandy, Consorzione di ...
Jun 2004 — Jun 2008
Pastry Sous Chef
Trained under Pastry Chef Meredith Kurtzman to prepare and execute all desserts, gelatos, baked goods, etc. for restaurant. Produced gelatos and desserts for Lupa, Casa Mono and Bar Jamon. 3...
Jul 2002 — Jun 2004
Editorial Assistant
Six-month externship awarded by French Culinary Institute. Reported to Tina Ujlaki, Senior Food Editor. Researched stories for editors, tested recipes and provided content for print and onli...
Sep 2002 — Feb 2003
Affiliate Marketing Manager
150 east 42Nd St, New York, NY 10017
Pitched, created, built, analyzed, tracked and managed affiliate marketing programs for Xerox, HP, Pfizer, Adidas, Tag Heuer and other corporate clients. Oversaw and participated in original...
Sep 1999 — Jan 2002
Education
2002 — 2002
1994 — 1998
1990 — 1994
Occupations
Executive
Owner
Counselor
Cook
Certified Personal Chef
Chief Administrative Officer
Military
Captain
Head Chef
Chef
Chief Executive
Advisor
Cook
Head Cook
Food Preparer
Food Preparation Worker
Skills
Culinary Skills
Menu Development
Recipes
Catering
Food and Beverage
Food
Restaurants
Cuisine
Wine
Cooking
Fine Dining
Pastry
Hospitality Industry
Hospitality
Restaurant Management
Chef
Hotels
Banquets
Event Management
Event Planning
Food Safety
Wine Tasting
Food Industry
Marketing
Food Service
Management
Dinners
Customer Service
Sales
Public Relations
Sanitation
Baking
Chocolate
Parties
Retail
Employee Training
Sales Management
New Business Development
Strategic Planning
Creative Services
Food Styling
Customer Engagement
Direct Sales
Training and Development
Winemaking
Wineries
Culinary
Writing
Editing
Food Pairing