Nate Rhoden

Years of Experience

crudo nudo, sous chef (2+ years)
legrand kitchen, chef de partie (18 months)
saint germain, sous chef (2+ years)
red star tavern, akm (2+years)

craigie on main, garde manger (9 months)
commune, line cook (3 months)
smithfield bakery, sous chef (12 months)

Fantastic Fundamentals

tight expo
quickly trained on pickups
can follow recipes or self source

excellent communication
great knife skills, sharp knives
fast, clean plating

Multidiscipline Professional

Sausage Making
Butchery (fish/meat/poultry)
Crudo/Fish Cutting
Pickling (lacto/quick)

Pastry (rustic)
Breakfast/Brunch
Baking (bread/pizza)
Knife Sharpening (Japanese)

Trained in the Tools of the Trade

Chamber Vaccuums
Immersion Circulators
Liquid Nitrogen
Yakitori Grills (Konro)
Blowtorches
Pressure Cookers
Smokers (electric)
Dehydrators

Grinders/Sausage Stuffers
Stand Mixers
Vitamixes
Robocoupes
Sharpening Stones (Japanese water stones/diamond plate)
Meat Slicers
Pasta Extruders (Arcobaleno)