Chef Chris Ellis605 Leigh Drive, Apt A12Columbus, MS, 39705662.497.0021chris@chrisellisphotos.com

Personal Goals:To obtain a culinary arts teaching position at the secondary level. Teaching is not only a gift of mine, but a passion. Investing in faculty and students has been one of the most rewarding things I have ever done.

Summary of Experience:More than 25 years of professional cooking and kitchen management experience. Exemplifies leadership qualities and professionalism, backed by a consistent, verifiable record of achievement. Earned BS in Culinary Arts and two Master’s Degrees, including many hours of leadership and administration, currently enrolled at The University of Alabama in the MS in Restaurant and Hotel Management program. Maintained Consistent level of excellence in Culinary Arts through travel, research, and cooking.

Areas of ExpertiseChef/Leadership/Teacher/Education/Management

• Teaching, equipping, and empowering those I work with, allowing them to use their gifts and talents for the betterment of the team

• Interned Hot and Hot Fish Club, Chef Chris Hastings, Birmingham, AL, Summer 1999

• Life-long student of leadership• Training and development specialist; teaching instructor• Maximizing productivity and student performance by adapting teaching

style to students’ ways of learning• Using student diversity and a varied pedagogy to create a community of

life-long learners to improve our craft

Professional Experience:

Adjunct Faculty & Project CHEW (Cook Healthy, Eat Well) Coordinator, The Culinary Arts Institute at the Mississippi University for WomenMarch 2015 – Present

• Adjunct Faulty for Wine Appreciation Class, Spring 2016• Managed $650,000 grant funded project tackling various health issues in

the state of Mississippi giving cooking demos and professional development to high school teachers, community college instructors, and industry professionals

• Worked to strengthen local economies by advocating locally sourced foods and farmer’s markets

• Substitute as Chef Instructor for various classes including Food Prep I, II & III

• Guest Chef for a Farm-to-Table Luncheon Series• Guest Speaker for various civic organizations• Began the development of a sustainability curriculum for a minor• Trained two teams of Mississippi Army National Guard soldier cooks• Assisted with a Culinary Kids Camp for profit which led to a non-profit,

grant-funded class for underprivileged children• Catered various functions as needed• Taught adult cooking classes in conjuncture with Passport to Wellness• Assisted with a Pro Start Summer Institute, Level I, where high school

culinary teachers were able to come in for one week and gain professional development, skills, and techniques to use in their schools

• Written articles and conducted television and magazine interviews representing the Culinary Arts Institute at The Mississippi University for Women

• Assisted with ProStart Summer Institute and ProStart State Competition• Certified ServSafe Instructor and Examination Proctor

Chris Ellis PhotographyOwner, 2006- Present

Completely self-taught Portrait and Commercial Photographer Responsible for all photography, editing, and posting to online galleries Maintain website and image galleries for the purchase of images Handle all marketing including internet, print magazine, and word of mouth Managed assistants, budgets, and business needs

Community Baptist ChurchPastor/Associate Pastor, January 2012 – January 2015

Led a church of 150 with integrity Trained and equip the congregants to do ministry work Gave management oversight to all programs within the Church Responsible for marketing, planning, and budgeting for calendar year Handled disciplinary issues as they arose Called as Associate Pastor initially and after three years became the pastor Volunteered as a Hospice Chaplain with Baptist Hospice Ordained and Licensed

Victory Christian AcademyTeacher, 2006-2014

• Taught American History, World History, Geography, Economics, American Government, and Proctored Online Spanish

• Developed/Enhanced curriculum for high school history classes• Mentored students for College Prep, Admissions• Conducted field trips and handled college fairs with administration

Magnolia Supper Club

EXECUTIVE CHEF / OWNER, 2003 - 2015• Executive Chef for catering serving Upscale/Fine Dining Southern, French,

and Continental cuisine.• Hire, train, and direct server and chefs.• Plan menu, assure quality control, and minimize waste.• Began as a non-profit way for me to keep my skills up and help those who

could not afford high-budget catering. Catered several weddings for free.

The Frog & The PeachEXECUTIVE CHEF / OWNER, 2002-2004

• Wrote the business plan securing funding from investors and the CVB• Supervised 5 cooks/chefs and 3 wait persons. Very efficient crew.• Managed back house / front house operations.• Performed purchasing function for this $100,000 upscale establishment

specializing in Upscale/Fine Dining Southern and French cuisine.• Booked and executed numerous in-home catered events and private dinner

parties• Transformed an interior design store into a modern, farm-to-table bistro 12

years before anything like it in the area

Catering Director, Mississippi State UniversityCATERING DIRETOR, 2001 - 2002

• Managed a budget of just over $1Million, all from in-house sales• Trained and equipped as many as thirty fulltime staff and numerous student

workers, various levels of experience, front and back of the house• Catered multiple events, some as large as 5,000• Worked with the Foundation and Athletics groups in specialty events• Worked closely with the President, many heads of state, foreign dignitaries,

and CEOs

Harvey’s & The Grill – University ManagementCHEF MANAGER, 1995-2001

• Managed 30 people and oversaw production of high-volume establishment for this $16 million upscale restaurant specializing in Regional cuisine.

• Started as a server, became bartender while in Culinary School and upon graduation was asked to become Chef Manager

• Often responsible for training FOH, BOH

Woody’s RestaurantCHEF – CONSULTANT, 1998-1999

• Executed various wine dinners and daily operations, purchasing, inventory• Planned Cigar dinners• Paired wines/beers for special dinners held monthly• Streamlined operations for efficiency, increased the bottom line

The Original Emporium RestaurantCOOK, SERVER, BARTENDER, and TRAINER 1992-1995

• Started as a cook, soon became waiter and bartender

Judge’s Riverside RestaurantCOOK, SERVER, BARTENDER, and CATERER 1990-1995

Executed various tasks and began training in the back of the house. Worked my way to front of house and bar. Executed management responsibilities for ordering, production, catering, and bar service

Education & Qualifications: BS – Mississippi University for Women, Culinary Arts/ Entrepreneurship,

2000 MAR – Liberty University, Concentration in Church Ministries (Leadership

& Administration), 2009 MDiv - Liberty University, Missional Studies (Leadership, Equipping, &

Administration), 2013 MS – Restaurant and Hotel Management, University of Alabama, to be

conferred May 2017

Awards, Seminars, and Accomplishments:

• Adjunct Faculty, Spring 2016, Wine Appreciation CA115• ServSafe Manager Certified, Instructor and Proctor• Ordered towing vehicle for Project CHEW, April 2, 2015• Proctored Exams for faculty member out on maternity leave, as well as for

Nepali students affected by the earthquake – May 6, 2015• “A Night of Healthy Cooking with Chef Chris Ellis” – April 29, 2015 –

Partnered with MUW’s Passport To Wellness program• National Restaurant Association Tradeshow, Chicago, IL – May 15-20,

2015• ProStart Summer Institute, Level I, Summer 2015• Handled freezer malfunction resulting in the loss of $10,000+ in

commodities. Photographed, videoed, inventoried, and requested reimbursement, which we received. – July 2015

• Trained Mississippi Army National Guard troops, 2 teams - July 20-21 & 28-29, 2015. One team won the Connelly Award

• Appeared on “Mid-Morning with Aundrea Self”, WCBI - September 8, 2015

• Guest Speaker, Town & Tower Luncheon, September 10, 2015• Substitute Instructor for Food Prep I - September 21, 2015• Guest Chef for Guest Chef Series, Lunch & Learn - September 30, 2015• College Fair, Trotter Convention Center, Columbus, MS - October 5, 2015• Guest Speaker, Exchange Club, Columbus, MS – October 15, 2015

• WTVA Interview with Steve Rogers on sustainability and community gardens – October 15, 2015

• College and Career Day, Petal High School, Petal, MS – October 20, 2015• Guest Speaker, Lion’s Club, Columbus, MS, October 30, 2015• Substitute Instructor, Food Prep III, two sections - October 22, 2015• Steering Committee Member, Passport To Wellness 2015• Various student tours with parents• Sunday Afternoon Kids’ Classes, Project CHEW and Passport To Wellness

joint venture – 10 months, 2015-2016• Arranged Cheese Tasting for students with Galler Foods, November 2015• Article for the W website, “Freshman 15 and How to Avoid”• Article for the W Website, “How to Safely Handle Thanksgiving Leftovers”• Interview and Article for The Columbus Dispatch on Project CHEW• Interview and Article for The Columbus Dispatch on the CAI and the future

of our program, September 2015• Featured in Columbus Magazine, publication of Chamber of Commerce

highlighting CAI and Project CHEW• Ordered and designed Project CHEW food trailer• Culinary Kids Camp, Summer 2015• USFoods Regional Food Show, September 2015• Inventoried, Ordered, and Received various orders for CAI• Attended National Restaurant Show in Chicago, IL, May 2015• Southern Living interview and photo-shoot at The Frog and The Peach,

Columbus, MS 2002• Interned with James Beard Award winning Chef Chris Hastings at Hot and

Hot Fish Club, Birmingham, AL 1999• Recipe Testing for Pillsbury, and Great Chefs Television Series, 1998-1999• Won Second Place in the Catfish Institute Recipe Contest, March 1999• Completed “Food Styling: Preparing Food For The Camera” with Delores

Custer, April 1999• Completed “The Power and Politics of Food” with Gail Belimy, Food Editor

for Restaurant Hospitality Magazine, September 1999

References & Supporting Documentation Furnished Upon Request