Our Mission
Valentine Culinary Consulting-
Is a business dedicated to Culinary Professionals, Restaurateurs, Hotels, Food Research and Development, Food Manufacturing, Recipes and Menu Rationalization. From Hors D’ Oeuvres/Appetizers through Entrees/Desserts. VCC has experience with all facets of the food service industry. Everything from Mom and Pop restaurants to large scale food manufacturing.
We offer services to help your business obtain its goals. Founded by William S Valentine
William is a culinary professional with extensive experience. He has proven expertise in International Cuisines, Recipe and Menu Rationalization, Research and Development, and Manufacturing. William’s education includes a Degree in Culinary Arts, Johnson & Wales College, Providence, Rhode Island. William’s Resume includes:
Founder and Corporate Executive Chef
The Really Cool Foods Company
New York NY / East Hampton NY / Syosset NY/Cambridge City IN
Corporate Executive Chef with over 200 employees and annual sales in excess of $25 million dollars. As a member of the original founding group, William was responsible for the supervision and direction of the R&D team that developed over 4,000 organic and natural food recipes prior to the opening of a 20,000 sq ft Kitchen facility in Syosset, NY,
followed by the construction of the present 80,000 sq ft Facility in Cambridge City, IN. Executive Chef and General Manager
The Maidstone Arms Inn & Restaurant
East Hampton, New York
Responsibilities include all aspects of hotel and kitchen management for this Classic Country Inn including, menu ex*****on, purchasing, and budget. Management for a “European battery” style kitchen and 19 room Inn. During my employ the British magazine “Tattler” called the Inn one of the ten best hotels in America. German “Vogue” magazine nominated the Inn as one of the top ten best country Inns in America as well. Responsible for coordinating a Guest Chef and International Cuisine Dinner Series, where he shared his kitchen with many great chefs such as Claude Troisgros, Gray Kunz, Jean-Georges Vongerichten and Michael Romano. He was responsible for raising the standards of the Inn and Restaurant to a level that allowed us to be considered for membership in Relais & Chateaux. Executive Chef
Checkers Hotel Kempinski (4 Star, 4 Diamond)
Los Angeles, CA
Executive Chef in charge of all facets of food production in this 180 room four star, four diamond hotel. Areas of responsibility included: room service, restaurant, banquets, outside catering and cafeteria supervision. Responsible for reducing food and labor costs while maintaining a high level of quality. Received the highest accolades from reviewers of the Los Angeles Times and
Gourmet magazine. During employ at Checkers received the “DiRoNa” award from American Express and the “Triple Crown”, an award for the best food, best service and best restaurant, from the LA Downtown News Magazine. Executive Sous Chef/ Chef de Cuisine
The Grill Room at The Windsor Court Hotel (5 Star, 5 Diamond)
New Orleans, LA
Worked under the direct supervision of Chef Kevin Graham. Responsibilities included the supervision and coordination of a kitchen staff of 50 in preparation, line ex*****on, pantry, pastry and payroll, as well as creation of daily changing menus, organization and production of banquets, ordering, inventory, scheduling personnel and quality control. Responsibilities also included expediting line, production and coordination of the front of the house staff with the kitchen. Worked with Chef Marjan Lesnik of Claridges Hotel London England. Chef Patrik Jamon of The Regency Club in Los Angeles and Chef Neil
Wigglesworth from The Point in Saranac Lake, New York. Executive Sous Chef (Season)
Sagamore Omni Classic Resort (4 Star, 4 Diamond)
Bolton Landing, New York
Responsible for overseeing every facet of personnel and food production in high volume, high quality conference center kitchen with a banquet capacity of 1,800 and $14.5 million annually in food and beverage sales. Also worked as Chef de cuisine for “Trillium” the resorts gourmet restaurant. William has also Held various positions as Sous Chef, Chef and Executive Chef at various restaurants, most prominently the Spring Close House in East Hampton, NY and Gautreaus in New Orleans, LA,
Responsibilities ranged from recipe and menu development, ingredient purchasing, inventory control, staffing and training, and other duties required to hone my craft after graduating Johnson & Wales. CULINARY HIGHLIGHTS
Participated in a joint venture with Northwest Airlines in the Hotel Olympia Culinary competition in London, England. Assisted Chef Kevin Graham at Claridges Hotel in London when he was a guest chef for a two week period culminating in a special dinner party for Princess Margaret and 25 of her closest friends. Chef de Cuisine at The Windemere Island Club, an Orient-Express
Hotel in the Bahamas, during the visit of His Royal Highness Prince
Philip. I created menus for every culinary affair held in honor of His Royal Highness, receiving a letter of commendation from the Duke of Abercorn expressing “thanks for a job well done”.
“Grand Hotel Corvenus Kempinski”, Budapest Hungary. Represented Checkers and trained the hotel kitchen staff in the preparation of the featured Checkers Cuisine served in Hotel Corvenus Gourmet Room. Oct – 2008 Opened the 80,000 sq ft Really Cool Foods Food Manufacturing facility in Cambridge City, IN. Currently with over 200 employees and annual sales in excess of $25 million dollars
William is a Member of the Research Chefs Association of America
Has made numerous appearances on the TV Food Network, Great Country Inns, and Great Chef of New Orleans. Has been featured in Bon Appetite, Gourmet, and Food and Wine Magazines, New York Times, La Times, Newsday, Newspapers.
