Alfonso Contrisciani

About Alfonso Contrisciani

I am a Certified Master Chef and president of Oliver Farms LLC. Oliver Farms produces All Natural pork and beef products and manufactures a full line of artisan charcuterie. Alfonso was past captain of TEAM USA Culinary Olympic Team, captain of TEAM USA 1992 North East regional team and coach of 1996 regional vegetarian team from Boston. I have spent the last 35 years cooking and managing in luxury hotels, private clubs, mega casinos, my own privately owned restaurants and casual chain concepts, My most recent responsibilities included development and implementation of credit and non credit advance courses for the culinary professional in todays food service industry. My prior position as VP of Culinary Operations centered on corporate catering, convention services and sports entertainment. My additional responsibilities included all Presidential Dinners, military conventions, dignitary dinners and inaugural balls at the Washington DC convention center. My current role as a concept consultant is to create, develop and roll-out new dining concepts/trends with major emphasis on healthy choices with exceptional flavor profiles utilizing practical methods of preperation and cooking techniques. My recent role as a academic dean/director at Hocking Technical College was the most rewarding position thus far in my career. I reside on my 70 acre farm located in Thornville, Ohio. My favorite past time is venturing into sustainability initiatives, organics, all natural foods, and farm to table procurement systems from production to sourcing, purchasing and delivery. I taught baking/pastry, gardmanger, meat, poultry and seafood fabrication and Capstone, the students final skills proficiency assessment class prior to graduating from the culinary/baking programs at Hocking College. Specialties: Food research/development and manufacturing experience, specificaly research & development of manufactured foods. Developed frozen food items for distribution in Costco, LA Region, Developed sauce line, spice line and chutneys. Master of charcuterie, I raised China Poland breed pigs. Concept and recipe development, labor assessment and qaulity assurance evaluations, Implementation of food service prep and production procedures for large and small quick serve, full service and casual concepts.

Experience

1. Certified Master Chef

   Looking For New Opporunity

   Jun 2020 — Present

Education

• Johnson & Wales University

  BA, C4 Culinary Arts

  1992 — 1996

• Johnson & Wales University

  Associates of Science, Culinary Arts

  1977 — 1979

• Monsignor bonner

  high school, Academic studies diploma

  1973 — 1977