Danial R.

Turner
1915 Washington Avenue, Kansas City, KS 66102
/ (913) 271-0413 cellular
Professional Objective
Enthusiastic and dedicated professional seeking a challenging position in which
my extensive experience in culinary arts, education, food research & development
, plus artistic talents will contribute to the overall efficiency and profitabil
ity of a growing organization. Ability to travel and/or relocate as required.
Summary of Qualifications
Effective training skills and teaching abilities: production of detailed written
lesson plans and perceptive communication skills demonstrated through successfu
l interaction with students, and the ability to establish and maintain professio
nal relationships and confidences.
Excellent project management skills: strong ability to manage multiple projects
simultaneously without comprising quality and accuracy. Keen capability to work
independently and on cross-functional teams. Familiar with achieving and exceedi
ng organizational goals and objectives under strict budgets and deadlines.
Proficient application of problem-solving skills: strong ability to work product
ively and gracefully under high pressure, to quickly adapt to changing situation
s, and to maximize efficiency while minimizing costs.
Expert organizational talents: coordination of special project events serving as
liaison to vendors, and related functions.
Computer Knowledge: MS Office Suite. Adobe suites and food service industry/inve
ntory accounting software. Basic knowledge of Genesis software.
Work History
Food Research Consultant - Old World Spices, Overland Park, KS 05/2010 - Present
* Recipe development for Laurie Kitchen line of products that involves research
and development, preparation, serving, testing and evaluation of various pre-pa
ckaged products, formulating enhancements, and problem solving recipe developmen
t as appropriate based on results.
- Johnson County Community College, Overland Park, KS 08/1989 - 08/2010
* Tenured Professor, teaching wide range of Culinary and Management classes, in
cluding:
* Kitchen Design and layout;
* Food Purchasing; and
* Basic and advanced food production, including Regional American Cooking Cours
e
* Faculty advisor for culinary team who won several gold and silver medals in i
nternational competition
* Consistent ratings higher than the program as a whole by student surveys
* Responsible for general organization, and sanitation of lab kitchen to meet i
ndustry standards.
* Set up basic food classes in a diversified team environment to help students
function in this type of atmosphere that exists in the majority of kitchens.
* Extensive training experience, including development of new curriculum, evalu
ating student progress.
Owner. "The Iceman Cutteth" - Ice Sculpture Company, Kansas City, KS - 1980 - Pr
esent
* Design and carve complex ice sculptures for various events ranging from weddi
ngs, to Annual Executive Chef Events, to fundraiser celebrations.
Food Research Consultant - Danisco, New Century, KS 1995 - 1997
* Worked within the protein/sauce department.
* Assisted lab technician with development of a wide variety of food products,
i.e.
* a cream soup line for Kraft food with 3 month of refrigerated shelf life impr
oving the viscosity of Campbell's Soup at Hand;
 * Formulated improvements to Hamburger Helper Sauce; and
* Solved evaporation problems for the sauces of Stove Top Dinners.
* Worked with sales team and highlight the value and functionality of the vario
us products offered.
Food Research Consultant - Bittersweet Herb Farms and Brinker Foods, Kansas City
, KS 1995 - 2001
* Recipe and concept creations
* Problem solving of recipe development
Corporate Research Chef. Balls Food Stores, Kansas City, KS 1993-1995
* Implementation of cost controls and recipe standards for 32 stores
* Created recipes for deli case
Owner. The Crusader Café, Buhler, KS 1991-1993
Executive Sous Chef. Indian Harbor Yacht Club, Greenwich, CT 1989-1993
Executive Chef. Wolferman's, "Good Things To Eat", Fairway, KS 1987-1989
Executive Sous Chef. Carriage Club, Kansas City, MO 1984-1987
Executive Chef. Hilton Plaza Inn, Kansas City, MO 1980-1984
Chef's Apprentice. The Alameda Plaza Hotel, Kansas City, MO 1978-1980
Education and Military Service:
1993: Fulbright-Hayes Scholarship to Eastern Europe
1980: Associates of Science degree, Johnson County Community College, Overland P
ark, KS
1972-1976: Mess Specialist, U.S. Navy - Honorable discharge
Professional Associations and Achievements:
2010 - Present: Member, American Culinary Federation (ACF)
1995 - Present: Member, Research Chef's Association (RCA)
1995 - ACF Chef of the Year, Greater Kansas City Chef's Association
1994 - 1996: President, Greater Kansas City Chef's Association
1978 - 1996: Member, ACF
Goals and Status:
Certified Research Chef (CRC) Status: All qualifications met. One year experienc
e left to obtain CRC.
Bachelor of Arts Degree - 28 credit hours for completion.
Trends, Trade Shows, Publication Subscriptions:
As a professional, I pride myself in keeping abreast of current food trends and
equipment development through attendance to a variety of trade shows such as Nat
ional Restaurant Show, Industrial Food and Technologist Show, Research Chef Asso
ciation and subscriptions to trade journals, i.e., Sante and Food and the Menu.
Voluntary Opportunities:
May 2009 - Chef, USNS Comfort - Floating medical treatment facility providing hu
manitarian aid to various countries in the Caribbean area. My duties included th
e preparation of meals for military and volunteer personnel including a stellar
reception for the President of Panama.
October 2009 - Chef, Farm Aid - St. Louis, MO. My duties included working with s
everal chefs preparing meals for musicians and their staff performing during thi
s event.
Summary: Innate ability for cooking to the pleasure of today's palettes!
Learning my trade started with the United States Navy, where I worked at a basic
 at a basic training galley serving up to 10,000 military personnel per day.
With over 35 years experience in the food industry, my extensive knowledge, and
artistic creativity within a variety of food operations is stellar. This is an a
sset to any company who wishes to increase profitability without compromising th
e more educated palettes of most Americans by providing higher quality and bette
r tasting goods, especially in the area of pre-packaged products.
My persona is a self starter who works well under set deadlines and gracefully u
nder pressure, with adaptability to change. My nature is conducive to working wi
th a diversified range of people in a team environment or independently, transce
nding boundaries easily.
References and Publications Available Upon Request