Gary Rabenold

I am a prep cook who works as a kitchen team member (and instructor sharing experience) that handles underlying food preparation (such as is outlined to the right under BASIC SKILLS) so that line cooks and chefs can serve customers expertly, skilfully and competently. I have more than 20 years of Hospitality/Restaurant and Retail experience on quite a few of Florida's coastal beaches.

Prep Cook at Benihana (2024-10 – Present)

Entered as a Teppan Chef Trainee to learn about Japanese Cuisine while improving upon knife/ cutlery, entertainment and efficiency skills.

Baker Assist/ Cook at Smith & Wollensky (2024-03 – 2024-09)

I learned basic baking skills while maintaining and improving upon culinary skills by helping line and deli cooks while cakes, cookies and pies were baking in the oven.

Doorman/ Security/ Prep Cook at Ritz/ Brix/ Lemon Bar (2022-04 – 2024-03)

I spent 2 years as a doorman/ security in 2 bars (Ritz, Lemon) and 1 tavern (The Brix) where I also moonlighted as a prep/cook. All 3 were under the same management and within 5 miles of each other

Cook/ Prep at Crusin Cafe (2020-01 – 2022-02)

Spent 2 years in a Nascar styled tavern performing miracles during seasonal (Daytona 500, Bike Week, Spring Break) times. Stations that I excelled at included Pizza, Deli and a 12' open flame grill

Cook/ Prep at Pelican (2016-01 – 2020-01)

Entered as a cook on the line providing about 30 breakfast plates during the morning hours, continued in the afternoon with approximately 25 sauteed and open flame grilled specialties for lunch while preparing items which would be utilized during the following shift for dinner guests. This position may have carried me into retirement if Covid had not hit.

Cook/ Prep at House of Dog (2013-05 – 2016-01)

Entered as a Prep Cook in a pub that promoted Beef & Chicken Entrees, Apps and Sides. Learned about curing beef for Jerky as well as kashrut mandates for the preparation, storage and handling of KM Meals. The main dishes that were served included Lager Sausage Dogs, Gourmet Beef Burgers & Schnitzel (Chicken) Sandwiches as well as Ribeyes, NY Strips & Assorted Ribs

Cook/ Counter Prep/ Barista/ Cashier at La Provence Artisanal French Bakery (2011-01 – 2013-12)

Entered as a cashier and quickly learned the art of being a barista. Became highly sociable and introduced the idea of making smoothies out of fruit yogurt cups with ice to a receptive crowd. Other innovations that I introduced included gourmet empanadas (Spinach & feta/ Tomato & brie). I also applied my culinary knowledge and skills in times when the kitchen was short staffed

Cook/ Prep at News Cafe (2006-05 – 2011-04)

Entered as a kitchen man (providing the line with pre-prepared items). Learned a great deal about optimizing a 6' open grill as well as different methods for various pastas and sauteed dishes. The restaurant was sold and renovated. My years at this world famous establishment instilled within me collaboration, cooperation, and coordination skills which helped to foster the love I have for the culinary field.