Bartlett Mitchell

Chef: Contract Catering

To deliver fresh food concepts in a contract kitchen, designing and implementing weekly menus to serve 40 – 100 people daily from the counter as well as packaged food & hospitality service.

Kitchen standards were raised significantly over my tenure. Engaging menus resulted in increased sales allowing for further kitchen investments. I’m proud of my work here and of the team that we built.


This was my final role as a full-time chef. I am proud of what I accomplished but the mental health cost was ultimately too high leading me to reevaluate my work-life balance.

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