EDUCATION
Culinary Institute of America – A.O.S. Degree, 1990 – Hyde Park, New York
EXPERIENCE
Private Chef/Proprietor
May 2004-Present
Palm Beach Private Chef – Catering That Defies Expectations (palmbeachprivatechef.com)
Chef Kenny Weintraub has transplanted his signature Multicultural Fusion Cuisine and
In-Home Five Star Wine Dinners to South Florida’s Palm Beach County. This service also includes: Kitchenware & Appliance Store Events, Intimate Dinners for Two, Cocktail Parties, Brunches, Gourmet Bbqs, Small Weddings, Bridal/ Baby Showers, and Children Events.
Executive Chef – Part Time
January 2007 – Present
Ciao Imports
Demonstration Chef at restaurant/food shows and food sales meetings throughout South Florida. Products include truffles, truffle oils, wild mushrooms, olive oils & balsamic vinegar,
and pasta & sauces from Italy.
R & D Chef
2004-2006
Atlantis Foods – Lantana, Florida
Responsibilities included: development of new/innovative food retail products (all natural soups, dips, spreads, protein & vegetable salads), shelf life testing, oversaw production in conjunction with CEO/President of operations, and aided in the quality control process of the daily operations of the food Plant.
Chef/Proprietor
1998-2004
Chefs By Request, Inc. – Boulder, Colorado
A MULTICULTURAL CUISINE CATERING AND EVENT COMPANY
Originating in Boulder, Colorado as a personal chef service, Chef Weintraub founded Chefs By Request, Inc. and during the 6 year run served as one of the premiere catering and food vendor ship services [Boulder County Farmers’ Market/Cherry Creek Farmers’ Market] in the Denver metro area.
Chefs By Request, Inc. provided a full range of corporate and private event planning and catering services. Chef Weintraub and his professional staff created impeccable food preparation and presentation using the finest contemporary/local/organic ingredients in his cuisine.
Chef Weintraub was the Private Chef/Caterer for the
William and Verna Pauls Estate in Denver, Colorado.
Chef Weintraub provided catering services from dinners for 2 and up to 500 guests for the Pauls Estate.
Chef/Cooking Show Host/Instructor
June-October 1997
Modern Maturity Magazine, division of AARP
Better Homes and Gardens Magazine National Tour
During two, twenty-week, twenty-city nutritional cooking demonstration tours, Chef Weintraub oversaw the stage production of the state-of-the-art kitchen used. He then held up to eight cooking demonstrations daily over a three-day period. The cooking show focused on the education of low fat, low calorie cookery as well as question/answer segments.
Executive Chef, Union Driver
1994-1997
Deluxe Motion Picture Catering, Los Angeles, California
Chef Weintraub managed on-site catering for all meals served to 50-500 people daily. Duties included menu planning, ordering, managing budget and profitability for each film/commercial, and maintenance and driving of commercial catering truck.
In addition, Chef Weintraub catered other entertainment industry-related events ranging from film premiere/wrap-up parties to weddings and bar/bat mitzvahs.
Films worked on include: TITANIC, INDEPENDENCE DAY, DEAD MAN, WAITING TO EXHALE, STRANGE DAYS, & ESCAPE FROM L.A.
Executive Sous Chef
1992-1994
Cardwells Bar and Grill, St. Louis, Missouri
For Cardwells, Chef Weintraub created and organized dinner specials, oversaw restaurant health and sanitation, and managed all kitchen inventories. In 1994, Cardwells was rated as one of the top suburban restaurants by the prestigious culinary magazine, Food Arts.
Roundsman
1990-1992
Bellevue Athletic Club, Seattle, Washington
Chef Weintraub obtained a two-year goal of acquiring culinary skills including stocks, soups, brining, smoking, curing, salad dressing preparation, infused oils and vinegars, butchering, saucier work, and large-scale banquet production. The position involved American cuisine infused with other cuisines from all over the world.
Garde Manager/Enter Métier/Prep Cook
Culinary Institute of America Externship Program
1989
Cardwells Bar and Grill, St. Louis, Missouri
At Cardwells, Chef Weintraub served an average of 250-400 per shift, working with a 32% food cost. Menus featured renowned American cuisine using organic produce to farm-raised fish and meats. He received an A+ grading from Chef William P. Cardwell, Proprietor.
Garde Manager
1987-1988
Club Corporation of America/Flagship Club
City Club of Washington DC.
Chef Weintraub coordinated and implemented gourmet buffets, using contemporary French and American cuisine. During this time he catered to dignitaries and community leaders.
