ANTONI O P.

BARONE
416.318.1922 tony.barone@me.com

OBJECTI VE
Professor School of Hospitality & Tourism Management #14-020
PROFESSI ONAL SKI LLS
- 27+ years of in the food service industry as a Consultant, Restaurant Owner/Operator, Chef de Cuisine.
- 7+ years of professional teaching experience in a postsecondary institution.
- Professional and enthusiastic attitude through effective communication skills to promote a positive
impression to customers, employees and students.
- Strength in developing recipes, creating menus and new product ideas.
- Skilled in training, one to one coaching and performance evaluations.
- Fluent in English and Italian.
- Extensive knowledge of wine and cheese.
- Excellent organizational, analytical, creative problem solving skills with the ability to motivate others.
- Communicate and effectively interact with student and staff at all levels of the organization.
PROFESSI ONAL EXPERI ENCE
Research and Development Chef
George Brown College Food Innovation & Research Studio
(FIRSt), Centre for Hospitality and Culinary Arts

Toronto, Canada
Sept 2013 - Present
- Actively engage students in applied research projects, coaching and providing first-hand and real-time
experience in innovation and leadership in problem solving related to product and recipe development.
- Apply knowledge of food processing techniques in food product development and testing, such as pH,
water activity, viscosity and accelerated shelf life testing and different product packaging.
- Menu development and cooking demonstrations for private functions.
- Developed curriculum for institutional staff training.
Culinary Arts Instructor
George Brown College, Centre for Hospitality and Culinary Arts

Toronto, Canada
Sept 2012 Present,
Sept 2007 Sept 2010
- Plan and organize classroom to provide an efficient and comfortable learning environment for students.
- Deliver coaching to students, teaching various techniques and safe food handling procedures.
- Demonstration and training of proper use and operation of food service equipment.
- Provide students with timely and construction feedback and evaluations.
- Successfully prepared apprenticeship students for their Industry placements.
- Mentorship to past and present students.


Manager
Cheese Culture Cheese Shop

Fort Lauderdale, Florida
Sept 2011 Feb 2012
- Actively involved in the business planning, store opening and daily operations.
- Creative cheese plates and platters for catering as well as cheese and wine tastings (photos available
upon request).
- Developed and designed menus.
- Consulted with diverse clientele in the development and implementation of catered events.
- Managed all areas of procurement and inventory control.
Owner / Operator
Toba Restaurant

Toronto, Canada
Dec 2001 April 2009
- Managed all areas of operations, including marketing and accounting.
- Oversaw day-to-day operations.
- Web site and electronic media design and development.
- Manage staff of 13, training, quality assurance, scheduling and ordering.
- Strategic planning or catering, creative thinking.
- Monitored and maintained complete restaurant operations.
- Co-ordinate Toba Restaurant design and production of all advertising.
- Public Relations act as point of contact for all outside enquiries and communications.
- Conducted all Smart Serve education seminars in restaurant.
Executive Chef
Nonas Italian Kitchen

Atlanta, Georgia
Feb 1998 Oct 2000
- Menu creation
- Manage staff of 15 for a 260 seat dining room, including training, quality assurance and scheduling.
- Event co-coordinator & catering production.
- Purchasing and inventory control.
- Kitchen management and leadership, ensuring high quality and excellent service.
First Cook / Sous Chef
Taverna Di Collioni

Bergamo, Italy
April 1994 Sept 1995
- Responsible for fresh pasta production for a 300-seat dining room.
- Received all inventory and ensured that they met high quality standards.
- Pastry production.
- Highly sought after venue for large wedding receptions, responsible for planning, organization and
execution of antipasto, pasta dishes and plating of main courses.

First Cook / Saucier
Mildred Pierce Restaurant nowMildreds Temple Kitchen

Toronto, Canada
June 1991 April 1995
- Daily menu creation for lunch and dinner service.
- Complete seafood butchery, portioning and preparation.
- Full butchery of primal cuts, portioning and preparation.
EDUCATI ON
- I.C.I.F. Italian Culinary Institute for Foreigners
- George Brown College, Italian Post-Graduate Program
- Birchmount Park C.I.
PROFESSI ONAL TRAI NI NG / CERTI FI CATES
- Teaching Effectiveness Certificate (anticipated completion 2014)
- Smart serve certification
- Red Seal Certified
- Cheese Certification (3 courses till complete)
- Writing effective funding proposals in progress

TELEVI SI ON SHOW PI LOT VI DEO
http://www.youtube.com/watch?v=sca-4QmXt-M
VI SI ON TO SUCCESS
Weve all heard the saying, Knowledge is Power. In todays workforce people need that knowledge
and power to produce results. To gain buy-in from any one individual, they need to be equipped with
tools and resources to effectively execute the objective. This must be delivered with confidence and
passion. To believe in what you do empowers one to achieve. Proper training & communication will
ensure positive results, growth and development to succeed. Knowledge is something we often take for
granted. We all want to be a part of something. The ultimate success is in making a difference that
contributes to the big picture.








APRI L 9
T H
, 2014 REFERENCES AVAI LABLE UPON REQUEST