lifestyle chef bj williams h2o introduction
TRANSCRIPT
H2OH2O
Essence Of Life
H2O
Essence Of Life
B.J. WilliamsOwner
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Essence of LifeChef BJ Williams is a lifestyle Chef and owner of H2O Essence of life. Chef BJ has been a vegetarian for 15 years and both vegan and raw for the last 14 years. His mission is to consult with clients so that they will become co-healers with their holistic practitioners or medical doctors through a natural food diet. BJ has owned and operated his own natural food restaurant, H2O, where he conducted Educational Workshops to fulfill his mission. Chef Williams has also studied at several restaurants around the metro area. Those include Inn Season Cafe, Russell Street Deli, Cass Cafe, Sweet Lorraine's, Tres-Vite, The Rattlesnake Club, Chianti's in Grosse Pointe, as well as studied with Chef Oz at the Himalaya Restaurant in Windsor Canada. Presently BJ operates H2O Essence of Life, a holistic catering company. Contact BJ Williams Lifestyle Chef at 313 505-8278 or [email protected]
In each Workshop you will learn how simple it is to create all types of healthy and flavorful meals. Meals that are dairy and sugar free with alternative ingredients for cooking and baking. Eating a diet of alternative ingredients high in fresh vegetable and fruit content and low in fat, will help with protecting you from practically every disease known to mankind. This includes heart disease, colon cancer, and many other types of disease's. The classes will be two per day, one in the morning and one in the evening. There will be a potluck from the classes at the end of each four week long Workshop. Each workshop will have informative guest speakers as well as informative video presentations. And each participant will receive a valuable handout package that will contain healthy information, all the recipes from the workshop, and a work book to show you a fun way to prepare meals at home. And much more! If you need more information please feel free to e-mail or call me for a meeting.
Educational WorkshopsEducational Workshops
AcknowledgementAcknowledgementss
Resume’Resume’
Billy J. Williams 18011 Kentucky, Detroit, MI 48221
Phone: (313) 864-4241 Cell: (313) 505-8278 Email: [email protected]
CAREER OBJECTIVE
Hospitality Consultant and Training Professional Employee Training / Food Preparation Training / Facility Management / Customer Service
Accomplished and creative hospitality industry professional with a track record of success. Proven to be a dynamic, achievement focused leader; recognized for ability to achieve results through leadership, teamwork, training, and exceptional customer service. Acknowledged for capacity to harness the talents of teams, project-manage at both micro- and macro-levels, adjust to the challenges presented, and deliver on promises. Demonstrate exceptional knowledge and abilities in the following areas:
Restaurant Management Catering Services and Workshops Executive Chef Health Food Workshops Fusion Cuisine Expert Budget Management Lifestyle Chef Staff Training and Development Event Management
SUMMARY OF QUALIFICATIONS
TRAINING Fostered a team atmosphere through training, coaching, communication, and motivation. Consulted with clients to assist them in becoming co-healers with their holistic practitioners or medical doctors
through a natural food diet. Developed training classes to teach participants how to prepare traditional foods in a healthy manner.
CHEF Prepared menus, presentations, developed food standards, and arranged special banquets. Fusion cuisine expert in many ethnic food groups including French, Continental, Arabic, Indian, Far Eastern, Italian,
and American. Accomplished in the preparation and design of raw food, vegetarian, and vegan meals and diets.
MANAGEMENT / LEADERSHIP Oversaw all aspects of business operations including budgeting, cost control, payroll, accounting functions, sales
forecasting, and growth objectives. Recruited, trained, and motivated staff of cooks, servers, and front house staff. Monitored and purchased inventory, ensuring sufficient levels to accommodate demands. .
PROFESSIONAL EXPERIENCE H2O Essence of Life, Detroit, MI 1997 - 2008 Owner Operator/Head Chef Owner of H2O Essence of Life, a holistic catering company. The company was formerly a full-service natural food restaurant before transitioning to catering services only. Prepared and served a variety of international culinary fusion dishes utilizing natural ingredients that promoted a
healthy lifestyle. Prepared all meals from scratch and created vegetarian, vegan, and raw food dishes. Prepared meals for people with
health issues, such as diabetes, hypertension, heart disease, and obesity. Supervised day-to-day operations with full responsibility for P & L. Hired, trained, and managed employees,
developed and maintained vendor relations.
Billy J. Williams Page 2
PROFESSIONAL EXPERIENCE (continued)
Delivered personal attention to customers to ensure high level of satisfaction, to generate repeat clientele, and to encourage word of mouth referrals.
Trained service staff to completely focus on delivering a quality customer experience.
Rattlesnake Club, Detroit, MI 1995 - 1997 Grill and Pasta Chef Served as grill and pasta chef at one of one of the leading fine dining Contemporary American, Steakhouse, and Seafood restaurants in Detroit. Assisted in supervision of all kitchen sections and maintaining the standards of restaurant. Executed all aspects of food production and ensured that all food products prepared meet the established specifications
and standards. Oversaw catering and line setup for chefs.
Tres Vite Restaurant, Detroit, MI 1994 - 1997 Chef Planned, directed, and supervised the food preparation and cooking activities of the kitchen and oversaw dining room operations for a bistro-style restaurant. Recruited, hired and trained staff, including cooks and other kitchen workers. Planned and priced menu items, ordered supplies, and kept records and accounts.
Z. Design Gallery, Detroit, MI 1988 - 1994 Co-founder and Partner Managerial partner of an Afro-centric clothing design and manufacturing enterprise based in Detroit and New York City. Responsible for overseeing all aspects of business operations. Tracked inventory, established pricing policies, hired and trained employees, and coordinated fashion shows.
Canyon Catering, Detroit, MI 1986 - 1990 Owner/Chef Responsible for the overall day-to-day operations of catering services. Performed the overall planning and management of the company including marketing and sales. Provide direction, training, and development of employees. Responsible for crew scheduling, labor control, and work assignments for wait staff
VOLUNTEER WORK
Detroit Festival of the Arts – planned transportation schedules and musical events Legal Education and Advocacy Center – Prepared meals for group meetings, catered special events, delivered health and nutrition talks and food preparation demonstrations for high school youth
Healing Support Network – Food preparation instructor, organized retreats, delivered creative cooking classes Biorners Convention – Organized a group of chefs to volunteer for a weekend catering lunch for 250 guests Cass Corridor Food Co-op Board of Directors – Assisted staff in organizing a sales and marketing campaign Wellness Plan Insurance Company – Organized health seminars, health classes, and food demonstrations
Hyatt Regency Corporation Oakland Community College, Farmington, MI Hotel Operations: Coursework: in Advertising/Marketing
Detroit Entrepreneurial School, Detroit, MI Course of Study: Catering Graduated in top 2 of class
EDUCATION & TRAINING
February 14, 2008To Whom It May Concern:I am pleased to submit this letter of recommendation for Mr. Billy "BJ” Williams who has provided numerous services for several of the public events and festivals we produce.BJ is a multi-talented individual whose friendly, efficient and professional demeanor enhances any environment he is in. He becomes part of the team and shares his resources to make certain his input leads to a successful outcome. He arrives early, stays late, and never leaves a job undone.Over more than ten years, Mr. Williams has served as a holistic chef, nutrition consultant, tour guide, performer, transportation driver, artist relations assistant, production crew member and stage assistant. Whether in a position of leadership or part of the crew; BJ brings the full range of his knowledge and his full capacity to the task.Mr. Williams elicits compliments from our out of town guests, event vendors and contractors, and is requested by administrators who appreciate his work, ethic, intelligence and personal integrity. personally depend on BJ's partnership and consistency throughout the summer festival period.We look forward to our continued association with Mr. Williams and encourage your consideration of his inclusion in -your efforts.
In Peace,
N i. Kai
Performing Arts Director
University Cultural. Center Association
4735 CASS AVENUE DETROIT I MICHIGAN 148202 1 31i.577.5088 I' FAX 3 3.577.3,33
Lauren SandersLauren Sanders
News AnchorNews Anchor
WDIV-TV 4, DetroitWDIV-TV 4, Detroit
550 West Lafayette Blvd550 West Lafayette Blvd
Detroit, MI 48207Detroit, MI 48207
To Whom it May Concern,To Whom it May Concern,
BJ Williams' approach to food preparation and catering services are uniquely modern, nutritious BJ Williams' approach to food preparation and catering services are uniquely modern, nutritious and delicious.and delicious.
I have known Mr. Williams for more than 20 years and have hired his catering service on several I have known Mr. Williams for more than 20 years and have hired his catering service on several occasions for both personal and professional gatherings.occasions for both personal and professional gatherings.
Mr. Williams has a broad knowledge of food and its value to our health and that is reflected in the Mr. Williams has a broad knowledge of food and its value to our health and that is reflected in the foods he offers and the way he prepares it. foods he offers and the way he prepares it.
He can take a hearty leaf like Kale and make the most reluctant vegetable eater enjoy a green He can take a hearty leaf like Kale and make the most reluctant vegetable eater enjoy a green experience. While, he understands healthy food options, he can create some of the most experience. While, he understands healthy food options, he can create some of the most decadent entrees and desserts if desired.decadent entrees and desserts if desired.
When I work with BJ Williams I rest comfortably knowing the food quality, taste and presentation When I work with BJ Williams I rest comfortably knowing the food quality, taste and presentation will be perfected on an outstanding level.will be perfected on an outstanding level.
