Cover Page 1 Cover Page 2 Cover Page 3 Resume' Page 1 Resume' Page 2 ~~~~~~~~~ Some Personal Thoughts/Opinions ~~~~~~~~~ Current Food Sketche's David A. Archer 02/15/1968 A Look At My Person ~~~~~~~~~ Cafe Campagne Friday, October 21, 1994 ~~~~~~~~~ Cafe Campagne Friday, May 24, 1996 ~~~~~~~~~ Cafe Campagne Friday, January 26, 1996 ~~~~~~~~~ Cafe Campagne 1996? ~~~~~~~~~ Cafe Campagne The Years Best '94 ~~~~~~~~~ Cafe Campagne 1994-95 ~~~~~~~~~ Cafe Campagne Misc. Press/Brunch ~~~~~~~~~ Cafe Campagne Consistently Matter 1996 ~~~~~~~~~ Brasa Brasa Opens ~~~~~~~~~ Tamara Murphy ~~~~~~~~~ James Drohman ~~~~~~~~~ Daisly Gordon ~~~~~~~~~

My Resume Page 1 My Work History, more indepth; Beginning in September of 1989 I worked at the Camlin Hotel in Seattle, Washington. My tenure there spanned from September of 1989 until Late August of 1994. While working at the Camlin Hotel, my duties varied. I began as a dishwasher. After approximately six months I found myself in the Pantry Position in the evenings. This station required it's own prep work and set up, which was done before the service shift and completed by the station employee. I was only in the pantry position solely, for a short period of time before I found opportunity to step into the lead cook position. As with the pantry position, the lead cook position required it's own preparation and set up before the diner shift. I excelled at this position and soon found myself as the main lead cook. During this time I also filled the position of shop steward for the local #8 H.E.R.E. union. This entailed much communication with other employee's and management, which I easily fulfilled as a natural course. In 1992 the Hotel suffered a fire that began in the bar from smoldering ash in the garbage. I was briefly "laid off" and was immediately directed to a restaurant nearby called "Von's Grand City Cafe." I stepped into a grill(wood burning) position there that also required preparation for set up with little instruction or training. I worked at Von's Grand City Cafe for a very short period of time, approximately 6 months while the reparations were being performed at the Camlin. Upon my leaving Von's, I was offered as incentive a pay raise that would match that of the Union pay I was earning at the Camlin. I opted to return to the Camlin Hotel. Soon after I returned to the Camlin, the position of Sous Chef was nearly thrust upon me, and a compromise of sorts had to be reached in the situation as I wasn't ready to accept the position in management while leaving the rest of the employee's without representation. I became the acting Sous Chef and fulfilled those responsibilities along with maintaining a full week schedule as lead line cook. Those responsibilities included inventory, ordering, preparation work, staff meals (day shift), menu planning, food costing in addition to the standard lead cook responsibilities. I left the Camlin Hotel in August of 1994 with proper notification due to an employment opportunity at Campagne Restaurant in the Farmers Market, Seattle, Washington. I began my tenure at Campagne in the entry level pantry position under Tamara Murphy. This position included the responsibilities of preparation work and set up before the diner shift as well as working the station through out the evening. Soon after my employment at Campagne I learned of their plans to open the Cafe' Campagne in Post Alley just below Campagne. I saw this as an opportunity to work day shifts and soon found that I was their best option for such a position. I found that my skills were to be employed in a rotation of sorts through out different service shifts. Breakfast, Lunch and Diner service. This type of schedule continued for some time until solid performers could be employed for the positions. Much of the responsibilities included being there to let everyone else in on the day shifts (given in the schedule where front house management wasn't there), preparation for breakfast and lunch (throughout breakfast service), set up and service of both breakfast and lunch, receiving product orders and shopping for product in the market. The day shift was also responsible for helping the dinner cooks prep and set up for dinner service. The Cafe' has 15 tables, and ten seats at the bar. Most of the tables being duece's (two tops). On a normal Saturday it was common to serve 300 covers between breakfast and lunch. On a Sunday Brunch between 8:00 a.m. and around 3:00 p.m.(when it would usually slow), such was also the case. Eight burners( four in the first year+ ), two small ovens...and an 18 inch grill. All of this with a baking shift happening right next to you(during the day). The breakfast and brunch shifts included as well, the responsibilities of daily specials... their creation and preparation in addition to the normal menu. This was also the case for the evening shifts... with the addition of Petite' Plats specials(a minimum of three). I found my days to be an average of twelve hour shifts, sometimes becoming double shifts given the pressure level of the kitchen. This was especially true in the early days of the Cafe' and it was quite normal to volunteer for such in the event of scheduling around requested days off. The service staff and kitchen staff did not have ticket printers... it was all hand written and communication. It was pretty easy to find out who could communicate efficiently, very early on in their employment. I saw many people nearly entirely short circuit.... and have heard many of those people dismiss the cafe' as if it were inadequate or inferior for their "skill level." My question is why they didn't just employ those superior skills and kick in with the rest of us? It was enjoyably difficult work. I don't think I went a day without breaking a sweat. After some time in the cafe, through the different positions and mostly as the lead (when not training others for it), I became more of a back bone for the cafe' in a position that was created to accommodate the ever swelling influx of business. This position was one of an overall prep position and happened utilizing the kitchen space in the Campagne kitchen during the day. The responsibilities of that position included ordering, receiving, shopping/running errands among the preparation responsibilities - Soups, Sauces, Starches, ALLOT of Quiche, butchery, fish preparation, portion control.... on and so forth.... I worked that position for several months (6 at least, less than a year), and then gained the position of pastry assistant to Vallery Mudry, the pastry Chef at Campagne. This position entailed dessert preparation for both restaurants and special events.... cakes, tarts, sauces, ice creams, custards, garnishes.... as well as shopping in the Market for ingredients. The "assistant" position filled Vallery's days off, and three days with her. I worked as pastry assistant at Campagne/Cafe' Campagne for nearly a year before leaving Campagne to help open Brasa restaurant in Seattle, Washington. I left Campagne with due notice and some indecision as I wasn't unhappy there, just seeing it as a new opportunity for the continuation of my culinary path. Alternative contact; Mr.David.A.Archer@gmail.com

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