David Rashty
Chef Owner CDR Events
- Role
- Advisor at Quantum 9
- Location
- Naples, FL, US
- LinkedIn followers
- 500 followers
About David Rashty
A New York native, Chef David Rashty has always had a passion for culinary creativity. As a graduate of the International Culinary Center in NYC, Chef David excels in classic French cooking techniques. His culinary background includes experience in 3-star Michelin rated restaurants found in Manhattan. He has worked under award winning chefs Michael Schwartz, Daniel Boulud, and Jean Georges. Chef David has also owned and operated gourmet food truck and catering service, Stocked-N-Loaded. Chef David is skilled in ingredient sourcing, recipe development, and food styling. He is a supporter of sustainable food and the deliciousness of simple, fresh flavors. He has recently partnered with the Monterey Bay Aquarium\'s Seafood Watch program, which helps consumers and businesses make mindful choices for healthy oceans.
Experience
Advisor
Aug 2021 — Present · Chicago, IL, US
Cannabis-Infused Products AdvisorChef David Rashty is a graduate from the International Culinary Center in New York City. He served as the executive chef in various 3-star Michelin rated restaurants in Manhattan for over 10+ years and is the CEO of Yabai Cuisine, a meal delivery service with CBD infused meals. Dedicated to providing access to the healing properties of cannabis in his meals, he provides sustainable and accessible food to those suffering from a wide-range of medical issues.To ensure the safety and consistency of his products, his cannabinoid infused products undergo numerous analytical tests to ensure they exceed state, federal, and all regulatory requirements. His culinary expertise allows him to create high-quality and safe infused products. With 10+ years of experience as an executive chef, combined with his expertise in cannabinoid infusion, he provides invaluable guidance and strategy for businesses producing cannabis-infused products.
Education
Gohan Society
Japanese Studies
2018 — 2018
Sake Education Council
Certified Sake Professional, Wine Steward/Sommelier
International Culinary Center
Grand Diploma, Culinary Arts/Chef Training
2007 — 2008
Skills
- Menu Engineering
- Food Cost Management
- Food Safety
- Restaurants
- Mediterranean Cuisine
- Cooking
- Restaurant Management
- Food Cost Analysis
- Food Preparation
- Food Service
- New Restaurant Openings
- Seafood
- Food & Beverage
- Gourmet
- Food
- Pastry
- Culinary Management
- Culinary Education
- Menu Development
- Sanitation
- Catering
- Culinary Skills
- Food Quality
- Culinary
- Menu Costing
- Baking
- Cuisine
- Servsafe
- Recipe Testing
- Chef
- Mediterranean
- Recipes
- Italian Cuisine
- Sauces
- Banquets
- Butchery
- Wine
- Banquet Operations
- Fine Dining
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