PAMELA L . ROBERTS CEC CCE Senior Consultant proberts@ribrg.com Pamela Roberts, currently a Senior Consultant for Ritchie International is a Restaurant Industry Executive with a vast array of experience and accomplishments, some of which include; • All Florida Finals, Ft. Meyers, FL 1994 ACF Gold Medal • SE. Restaurant Trade Show, Orlando, FL 1994 First Place ACF Silver Medal • "Four Star Cuisine" Palm Beach Post • Top Ten in Florida Zagat Guide • TEAM USA, The ACF's Olympic Team 2002 Tryouts Certificate of participation From June of 2002 to 2005 Ms. Roberts held the position of Director of Business Development for Chicago Research Chefs LLC in Chicago, IL.  Her responsibilities were to; Establish and maintain accounts according to required services. Outline and present proposals for new business and business growth for clients. Create and perform interactive presentations for established and proposed business clientele. Generate pricing for business proposals; create and maintain deadlines and deliverable schedules according to budgets and guidelines for each particular project. Schedule and conduct culinary research and development, recipe testing, nutritional analysis using Genesis software. Ensure confidentiality of proprietary information and maintain a high level of trust from clients. Create, train and conduct trade show presentations for accounts; determine effectiveness of exposure and make recommendations to achieve desired outcome and analyze results. Recruit highly trained professionals to join staff Also during this time she was the Owner/ Business Development Director for; "Let’s Get Cooking!" in Hiawassee, GA.  Her responsibilities included; Owner/Director of a recreational cooking school, culinary R&D center, kitchen utensil shop, wine tasting room and fine wine shop; personal chef service and catering. Developed a signature spice and condiment line slated to roll out in Fall 004 Design and teach cooking classes geared toward home cooks. Conduct wine and food tasting on an educational basis. Conduct ServSafe Training to area restaurants, resorts, schools, and hospitals. Develop and train foodservice senior management and professionals in continuing education From Sept. 1998 to June 2003 she was the Executive Chef/ Chef Instructor at North Georgia Technical College in Blairsville, GA.  The emphasis was on teaching American Regional flavor profiles and International taste development, nutrition, contemporary trends, baking principles, garde manger, basic cooking principles and Servsafe™ sanitation practices.  There she; Designed and implemented the entire Culinary Arts Program for NGT. Developed and created curriculum for all classes taught in the Culinary Arts program. Purchased and established purchasing parameters for all equipment, furnishings, food, and chemicals within budgeted allocations. The program created was adapted by The Department of Technical Adult Education for all DTAE culinary schools in Georgia in 2001. She was also the Head Coach for TEAM NGT; Culinary Competition Team She was selected in 2002 to try out for the ACF Culinary Olympic Team, TEAM USA From May 1997 to Sept 1998 she worked with the Brasstown Valley Resort for the Storemont Trice Corporation in Young Harris, GA. holding the position of Purchaser of Food and Beverage/Training Facilitator.  There she had many responsibilities, which included; Responsible for purchasing food and beverage for the resort; maintained inventories, Maintained budgets for food service operations, ordering and receiving procedures, trained staff in ordering and receiving procedures, supervised procedures and made recommendations for improvement She maintained food cost at 34% Evaluated and made recommendations for efficiency, and skill training with focus on maintaining budget concerns and rapid growth of the resort Recommended the creation of the kitchen in McDivots Lounge, design, layout, menu selection, set up and trained staff in its operation. Increased staff efficiency by 60%; increased sales of food items in Mcdiviots from an average of $15,000 to over $150,000 Developed and implemented training programs for kitchen and dining room staff Developed and train top level foodservice management staff in professional development classes From March 1992 to May 1997 Ms. Roberts held the position of Chef De Cuisine for Auberge Le Grillion in Boca Raton FL.  There she developed high quality menus featuring contemporary European style foods for the 4-star restaurant, did purchasing, receiving, inventory controls; budgets, planned special functions and events, trained and supervised, scheduled and motivated a staff of 15. Ms. Robert's additional work experiences includes: La Vieille Maison, Boca Raton, FL (Mobile 5 Star rating) Broward Convention Center, Ft. Lauderdale FL Pineapple Grill, Delray Beach, Fl Officers Club, George AFB, Victorville, CA Pizza Hut, Holland Michigan The Village Inn, Holland Michigan Pamela Roberts also volunteered her time and talents to; • The Make a Wish Foundation • Share Our Strength (SOS) fundraiser events to help stop hunger • House Raising Volunteers and Habitat for Humanity • Mountain Arts Association and Humane Society She is also active with area Chambers of Commerce, Former Chapter President for American Culinary Federation Mountain Gateway Chapter Ms. Roberts education background...; • 1993 - 1994 School of Culinary Arts The Art Institute of Ft. Lauderdale, FL Associates in Culinary Science Highest Honors Graduate • 1973-1975 University of Miami Coral Gables, FL Basic studies/Art History/Japanese Studies • 1969-1973 Johnson High School Tokyo, Japan AWARDS.... Certified Executive Chef, American Culinary Federation (ACF) Certified Culinary Educator, American Culinary Federation (ACF) Registered ServSafe Sanitation Instructor/Trainer National Restaurant Association (NRA) Member American Culinary Federation Former Member Research Chef's Association (RCA) Pamela Robert's computer skills are vast.  She is literate in Microsoft Word, Excel, Publisher, Power Point, Outlook, QuickBooks Pro, Front Page and Internet research. Familiar with operating systems Windows 95, Windows 98 and XP.