MICHELLE SMITH-AIKEN
805 Temple Ter. #105 Los Angeles, CA 90042
Cell: (310) 980-4906 • MICHELLE.SMITHCA@gmail.com
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PROFILE
A results oriented leader with eleven+ years of industry experience who brings a diversified background in research and development,
event planning, on-site operations, corporate training, and sales to successfully manage and mentor teams, vendors, and staff to
produce exceptional events. Current culinary student trained in classic French cuisine seeking product research and development
position with opportunity for quick advancement.
 Contract Negotiation
 Vendor Negotiation
 Research & Development
International and American Regional Cuisine
 Classical French Techniques
 Baking
 Budget Management
RELEVANT WORK HISTORY
RECIPE RESEARCH AND DEVELOPMENT
Sof’ella Gourmet Natural Foods Studio City, CA
2010
 Research recipes for new product formulation for gluten free and organic foods.
 Collaborate in selecting high-potential ideas based on research results and strategic direction for both new products and
improvements to existing products.
 Conduct scaling, preparation and presentational audits to validate items.
 Assist in the execution of culinary testing and consumer testing for private label as well as company brands to validate
prototype delivery and performance on key attributes.
 Document the recipe process accurately so items can be properly replicated.
 Prepare and food style items for photo shoots.
HEAD CHEF
Power of Love Christian Fellowship Los Angeles, CA
 Created menus for events that met with clients needs while staying within budget constraints.
 Created product order list for all items and kept track of all inventory.
 Prepped and prepared all main menu items and trained kitchen support staff to prepare and execute all side items.
 Prepared over 200 covers for events.
 Managed all kitchen support staff.
 Coordinated all kitchen and event rentals.
2010
CULINARY ASSISTANT
California Winemasters: A Culinary Event Warner Brothers Studios, Burbank, CA
 Assisted Executive Chef James Bailey, Viceroy, Palm Springs, CA.
 Prepped, plated and served food for 500 people.
 Designed booth set-up and layout of décor and promo items.
2010
CULINARY ASSISTANT
Celebrity Chef Bob Blumer Book Photo Shoot Hollywood, CA
 Maintained shopping list and shopped for photo shoot.
 Prepped food for shoot.
2010
PROFESSIONAL EXPERIENCE
SENIOR MEETING PLANNER
2008-2009
Amylin Pharmaceuticals Inc., San Diego, CA
A growing biopharmaceutical company specializing in diabetes. Sales: $178.8 mil Employees: 3,000
 Planned and executed corporate events and meetings for advisory boards, investigator meetings, speaker programs, sales
meetings, and incentive trips with attention to detail and commitment to exceed client expectations.
 Developed and communicated a Strategic Meeting Management plan for the events team which provided best practice
methodologies to realize savings of 20%.
 Coached and mentored event coordinator.
 Managed up to $1M budget.
 Established new community outreach programs.
 Continually incorporated Green initiatives into all meetings which resulted in 15% savings in food and beverage.
SENIOR MEETING PLANNER
2007
Strategic Meeting Solutions, Marina del Rey, California
A boutique meeting planning company which plans and executes international as well as domestic meetings for high profile clients such as Amgen
and Honda. Sales: $5-8 million. Employees: 12
 Effectively managed day to day meeting operations of specific accounts for Amgen.
 Seamlessly provided high level of customer service to client and program executives which resulted in repeat assignments to
specific programs.
 Site selection procurement both domestic and international, which involved contract negotiation with hotels and restaurants.
 Arranged hotel accommodations and air travel for all program participants.
 Provided onsite management and transportation for groups up to 1,500 attendees.
 Managed physician, speaker, and participant recruitment.
 Created and distributed all pre-meeting and post meeting material to attendees.
INDEPENDENT EVENT/MEETING MANAGEMENT
2005 - 2010
Specializing in creating and executing unique meetings and special events management for such clients as GiveJust1, aChayecreation, XYZ
Graphics, Scott Brick Productions, The Productivity Firm, Organically Grown Concepts, and Power of Love Christian Fellowship.
 Led the implementation, scheduling, and coordination of on and off site events within time and budget constraints for new
businesses.
 Developed promotional materials for marketing new business set up, as well as generating prior affiliation interest.
 Site selection procurement and vendor negotiation, as well as on site management during event.
 Management of guest database, as well as room accommodations and transportation arrangements.
 Cost analysis and budgeting as well as billing reconciliation.
 Maintained client relations for future business referrals as well as insuring repeat business.
CATERING SALES MANAGER / EVENT MANAGEMENT
2005
Gladstone’s, Pacific Palisades, California
A true Los Angeles Landmark Restaurant serving as a destination location for major corporations including Fortune 500 Companies to host their
corporate events. Sales: $13-14 million. Employees: 200
 Designed and managed corporate events from inception to completion within time and budget constraints while meeting
client specifications.
 Created detailed event timelines to reflect agreements made with the client and vendor load in and set up times.
 Generated all financial reports for the department.
 Acted as liaison between the sales department and operations.
 Conducted research on potential clientele and interfaced with new marketing techniques to build a bigger corporate clientele
that resulted in a 30% increase and a repeat business increase of 27%
DIRECTOR OF CATERING / SERVICE MANAGER
2004 - 2005
The Farm of Beverly Hills, Beverly Hills, California
Famous Beverly Hills Restaurant that specialized in Off-Site catering and Event Planning for clients such as CBS, ABC, KTLA, William Morris,
and Paradigm. Sales: $3-4 million. Employees: 80
 Designed and implemented new strategic ways to improve bottom line by maximizing scheduling and coordination for
events, which resulted in lowering labor costs.
 Managed and trained all event staff to exude a sincere commitment to an exceptional level of excellence which resulted in a
higher level of client satisfaction.
 Established and implemented operational policies and procedures within the catering department to maximize profitability.
 Designed catering menu along with executive chef to produce events with lower food costs and higher quality.
 Managed contract negotiations that resulted in discounts of up to 15% from vendors.
CORPORATE TRAINER / BARTENDER / SERVER
1999-2004
Houston’s, Woodland Hills, Century City, & Santa Monica, California
Privately held company, which consists of a large collection of restaurants all throughout the US, which specializes in comfort food coupled with high
standards, high food quality, and team oriented service. Sales: $20 million. Employees: 100
 Responsible for development of employee handbook and delivery of training materials for new employees. Resulting in a
higher level of customer satisfaction, while keeping in line with company standards and consistency.
 Trained, supervised and evaluated trainee performance.
 Assisted in the opening of the Santa Monica store ensuring bar standards were up to company policy.
 Responsible for reporting bar inventory and liquor count to bar manager.
 Verified and processed end of the night employee financial reports.
CULINARY EDUCATION
Le Cordon Bleu College of Culinary Arts – Los Angeles, Pasadena, CA
Associate of Occupational Studies Degree, Culinary Arts
 Expected Completion March 2011
 GPA 3.98
 Efficient knife skills and knowledge of classical cuts to fabricate meat, poultry, and shellfish.
2010
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Trained in making classical French and other simple and complex sauces.
Ability to measure and mix ingredients according to recipe and kitchen equipment.
Cross trained on every station including hot and cold appetizer station, sauté, and desserts.
Trained in baking European hard breads, flatbreads, cakes, pastries, and cookies.
Knowledge of an educated palate in wine selections and parings with the food.
COMPUTER SKILLS
Software:
Operating Systems:
Microsoft Office, Access, ACT, Outlook, Delphi, and Adobe Products
Windows XP, Windows OS, Sable, Aloha, Info Genisis
CERTIFICATIONS
ServSafe – National Restaurant Association – valid until 2014
First Aid – American Red Cross – valid until 2012