About Kenny Lincoln
I am 18+ years of age Yes
August Escoffier School of Culinary Arts
2020 - 2021
The Hotel Boulderado
Preparing various sauces, pies, poached fish platters, vegetable platters, and fruit platters for banquets and events. Setting up and working an omelet station for events.
2015 - 2017
Prepping various main dishes and deserts, making bread, putting an order list together for par-stock and special events. Keeping walk-in organized and food properly stored and dated. Keeping employees on task in the kitchen and assigning prep to be done. Making sure stations are kept organized and clean. Training employees as need on our dishes, knife skills, portioning of meats, etc. Setting up line for service, running saute station, regular cleaning and deep cleaning of kitchen and grease trap.
2008 - 2013
Sunnyside Meats Inc
Cutting different types of meats beef, lamb, goat, pig, and bison. Getting all cuts from these animals using knives, hack saws, well saws, and band saws. Slaughter and skinning of these animals as well as dressing. Sausage making bratwurst, hot dogs, breakfast links and patties, hamburger andouille, chorizo, etc. Curing of hams with nitrate and nitrate-free cures. Deep cleaning. Attended a week of classes and seminars on meat science and butchery at the University of Wyoming.