L A R A   R O D G E R S

 

EMPLOYMENT HISTORY

THE NEWT IN SOMERSET, GARDEN CAFE  May 2019 - March 2020

Joined as Chef de Partie, promoted to Junior Sous Chef of the Garden Cafe.

A very busy and vibrant restaurant led by Alan Stewart and dictated by the seasonal produce of the estate gardens.  

Five star food safety rating

Level 2 and 3 certificate in Food hygiene, VacPac training 

Responsible for the opening of the estate's 'Story of Gardening' plant based cafe and training staff in the running of it. 

Training new staff, running service when Head chef not present, ensuring HAACP followed, ordering, stock taking and processing invoices. 

Responsible for the creation of the sites ApicBase, uploading all menu items, images and recipes 

Covers typically ranging from 100-300 a day. 

LUNALARDER Ongoing  

 

Established my own private catering company 'Luna Larder', catering a variety of events from weddings to supper clubs.

Private Yoga Instructor: 200HR Ashtanga & Vinyasa flow,  100HR Yin Yoga, meditation and pranayama instructor

Member of The Sustenance Collective - a socially and environmentally conscious catering concept.

Host of The Sketch and Supper Club, a monthly event combining still life drawing, a sharing style meal and a talk, supporting The Felix Project and brands leading the way in sustainability. 

 

NO. 14 Ltd & SKI VERBIER EXCLUSIVE November 2016–April 2017 / December 2017- April 2018

Sous chef at No.14 (2017/18), one of Verbier’s most luxurious chalets.

Sous Chef in Chalet Chouqui (2016/17), Ski Verbier Exclusive’s flagship chalet.

Responsibilities:

Preparing breakfast, sweet and savoury afternoon tea, canapes, fine dining menus, sharing nights and brasserie style evenings covering a range of cuisines.

Assisting the Head Chef in writing menus, food ordering and accounts.

Speaking with guests to tailor their experience and meet their dietary requirements.

 

FREELANCE 

Verbier February - April 2019 Freelance Chef for Ski Verbier Exclusive

Kaboola Catering, Brixton 2017– weddings, events and delicatessen

Finns of Chelsea 2017– events and delicatessen

Camp Kerala 2017– Glastonbury Festival

Private catering including Chef on private estate in Port Grimaud, St Tropez 2017

Supper Clubs – hosting and preparing 8 course tasting menu

 

THE PELIGONI CLUB, ZAKYNTHOS May 2016-September 2016

 I was a Villa Host at this exclusive beach club and collection of luxury villas. Responsibilities:

Taking bookings from guests and billing accordingly

Preparing and organising orders in the club’s kitchen within a tight time frame

Ordering ingredients, cleaning the kitchen

Hosting and cooking at villas

Assisting the Club’s accountant

 

THE CALABASH HOTEL, GRENADA October 2015-March 2016

Intern in the food and beverage department and reception. During my time at The Calabash they were named the ‘2nd Best Hotel in the Caribbean’ and No.9 of the ‘Top 10 Hotels of the World’ on TripAdvisor.

Responsibilities:

Cashier and carrying out daily accounts

Preparing documents for arrivals and departures

Concierge and guest relations

Menu planning and cocktail making

 

FINNS OF CHELSEA GREEN March 2014- October 2015

Delicatessen and catering company.

 Responsibilities:

Ordering, preparing and presenting food to a very high standard for the shop and orders.

Intimate dinner parties and larger scale canapé events.

Serving customers in the shop.

I created a health food range within the brand.

Food styling for the new website and social media contribution.

 

THE RITZ HOTEL, LONDON August 2013– March 2014

Responsibilities:

First Commis Chef in the Main kitchen, Larder section, Room service and Rivioli bar.

Function catering, breakfast events, private dining and canapé parties.

Interactive dining in the William Kent House.

 

CAFÉ DE LA LUNE, FRANCE June 2013-August 2013

Responsibilities:

Sourcing food from local markets and suppliers

Planning and executing daily menu

 

EDUCATION

2018: 100HR RYT Yin yoga

2017: 200HR RYT Ashtanga, Vinyasa Flow, Pranayama, Meditation -Kranti Yoga School, Goa

2016: Graduate of the Institute of Integrative Nutrition, New York. A one year online course I completed alongside work.

2012: 12-week cookery and wine course at Ballymaloe, Ireland with distinction.

2012: King’s College Taunton

A-Level’s: Art, A; Economics, A*; English Literature, B

AS Level’s: English Literature, A; History, B

GCSE’s: A*, 7 A’s, 2 B’s (Maths A, English A)

 

References available upon request.

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