Natasha Jones
Washington
Summary
Recent graduate with a Bachelor’s in Applied Food Studies and Culinary Science from the Culinary Institute of America, combining hands-on culinary expertise with a deep understanding of food systems, sustainability, and sensory analysis. Passionate about applying scientific and cultural perspectives to develop innovative, sustainable, and market-ready food solutions. Skilled in research, kitchen operations, and food product innovation.
Overview
1
1
Certification
9
9
years of professional experience
Work History
Line Cook / Culinary Extern
Ristorante Caterina de' Medici
Hyde Park
05.2025 - 08.2025
- Collaborated with chefs to refine recipes, enhancing flavor and presentation consistency.
- Prepared and plated dishes efficiently to meet high-volume service demands.
- Ensured compliance with food safety and sanitation standards to maintain a safe kitchen environment.
Culinary Intern / Research Assistant
Red Maple Vineyard
West Park
07.2024 - 12.2024
- Developed and tested recipes and formulations that highlighted farm-to-table principles, enhancing menu offerings.
- Collaborated with farmers to integrate freshly grown produce into daily specials, supporting local agriculture.
- Supported the kitchen team in recipe development, mise en place, dinner service, and post-production analysis related to private events.
- Assisted farm livestock manager in butchering and pork fabrication, ensuring quality and sustainability standards were met.
- Worked closely with the head brewmaster to brew, bottle and keg beer for RMV (Red Maple Vineyard)
Onsite Catering Chef
Keepsake at the Academy
Hyde Park
05.2023 - 07.2024
- Onsite catering chef for private events and weddings.
- Designed diverse catering menus for various events and client preferences.
- Managed food preparation and presentation for large-scale events efficiently.
- Collaborated with event planners to ensure seamless execution of catering services.
Onsite Catering Chef
Susan Gage Caterers
Landover
10.2016 - 12.2019
- Executed onsite catering for galas, embassies, private events, and weddings.
- Established remote kitchens in museums and private homes for fine dining experiences in Washington, D.C. for high-profile clientele.
- Prepared diverse menus tailored to client preferences and dietary restrictions.
- Coordinated with event planners to ensure seamless catering service delivery.
- Managed inventory and ordered supplies for daily kitchen operations efficiently.
Assistant Event Chef
Residence of the Ambassador to Norway
Washington
05.2017 - 10.2019
- Supported private chef at ambassador’s residence by assisting in event preparations and service.
- Developed and executed recipes for lunches, dinners, and cocktail parties that met the ambassadors’ hosting needs.
- Executed onsite chef duties for private events at Danish and Swedish embassies, ensuring seamless service and guest satisfaction.
Education
Bachelor of Professional Studies - Applied Food Studies and Culinary Science
Culinary Institute of America (CIA)
Hyde Park, NY08-2025
Skills
- Culinary techniques
- Knife skills
- Recipe testing
- Menu Planning
- Flavor Pairing
- Food Safety Standards
- Recipe Documentation
- Sustainable Practices
- Nutritional Techniques
- Data Analysis (Excel)
Affiliations
- Slow Food USA (Member)
- Institute of Food Technologists (IFT) – Student Member
- Women Chefs and Restaurateurs
Certification
ServSafe Food Protection Manager
Awards
- McCormick for Chefs: Passion for Flavor Scholarship
- Collected data to evaluate flavor, texture, and consumer response to cheese produced by McGrath Cheese for Millbrook Beef and Dairy.
Languages
French
Proficient (C2)
C2
Timeline
Line Cook / Culinary Extern
Ristorante Caterina de' Medici
05.2025 - 08.2025
Culinary Intern / Research Assistant
Red Maple Vineyard
07.2024 - 12.2024
Onsite Catering Chef
Keepsake at the Academy
05.2023 - 07.2024
Assistant Event Chef
Residence of the Ambassador to Norway
05.2017 - 10.2019
Onsite Catering Chef
Susan Gage Caterers
10.2016 - 12.2019
Bachelor of Professional Studies - Applied Food Studies and Culinary Science
Culinary Institute of America (CIA)