Fox Schanzer

Fox Schanzer
(203) 321-3419
1946 Campus Drive
Hyde Park, NY 12538

Objective: To obtain a Culinary Arts externship starting March 2019 for 14+ consecutive weeks.

CIA Externship
The Barn at Blackberry Farm, Relais & Chateaux Farm-to-Table American restaurant (Walland, TN)May 2019 – August 2019

  • Prepared and operated Garde Manger station, Canapes
  • Assisted with general kitchen operations, prep, and expediting
  • Prepared and executed courses for high-end private events
Chef de Partie / Garde Manger | Upscale Farm-to-Table American restaurant
The Cottage, Westport, CTMay 2017 – August 2017 / May 2018 – August 2018

  • Solely responsible for prep, production, and service of Garde Manger station
  • Prep, assisting with other stations, and expediting
Market Assistant
Westport Farmers Market, Westport, CTMay 2018 – August 2018

  • Assistant overseer responsible for managing market operation and assisting guests
Bee Educator / Key Holder / Sales Associate
Savannah Bee Company, Westport, CTSeptember 2017 – June 2018

  • Responsible for educating guests and answering questions on bees and honey
  • Key holder/managerial duties including keeping records, planning and running events, outreach, memos and emails, and strategy
  • Recognized for outstanding sales and attitude
  • Provided honey tastings, pairing and cooking recommendations
  • In depth knowledge of all products, as well as honey and beekeeping
Garde Manger / Commis | Upscale Farm-to-Table American Restaurant
The Whelk, Westport, CTSeptember 2016 – May 2017 / August 2018

  • Responsible for prep and service of Garde Manger
  • Commis responsible for organizational and prep tasks
  • Frequent substitute for service to cover for absent cooks
Candidate for Associate in Culinary Arts
Culinary Institute of America, Hyde Park, NYAugust 2018 – Present
High School Diploma
Staples High School, Westport CTAugust 2014 – January 2018
  • Culinary Arts Teachers Assistant for 4 semesters
  • Culinary Club President, sophomore year through graduation
  • Production and recipe development for local soup kitchen meal once a month, as well as teaching and planning club meetings
Recognition and Additional Experience