Chef's Bio

A Sincere and Special Thanks to all of the people who have had a positive and inspiring effect on who I am today.
Today, I am living a dream working with my wife and family. I think everyone should strive to remind each other, each day, of how important they are to each other.

I would not be here today with out my wife Alice.
During my Culinary Arts days, we did not have much money. I would go to school from 7:00 a.m. to 2:00 p.m and then go to work from 3:00- close. Close did not mean that we would go home. We also prepped at night and sometimes long into the night. We could only afford one OCC patch. Alice would get up at 5:00 a.m. in the morning and sew my patch onto another chef's coat, so I would have a proper uniform in the morning. This lasted quite a while. I can only imagine that it must have felt like eternity for her. She would make me breakfast and have my coffee on the table when I got out of bed. She would sew my only OCC patch from one jacket to the next. My clothes were, and still are, laid out for me when I get out of the shower. Spoiled? Yes....but it gets better. She used to start my car for me in the morning so it wasn't cold. This winter, 2008, I think I might have gotten into a cold vehicle once or twice, but not more than that. She has supported me, loved me and inspired me. Thank You, Alice

My parents have always been there when I need them the most. My father taught me the value of earning a dollar for myself. What it takes to make a living and a life. How to tackel any situation good or bad. "Always remember that you have to do what makes you happy".
My mother has inspired me through her dedication to family and always unconditional love. I know that at any time, for any reason she will always be there for me. I am fortunate to be able to have this experience with them.

Michael Orlando was my "Chef" when I was in Culinary school. I was touring Oakland Community College. Chef Susan Baier from Oakland Community College had made a phone call on that day, spoke with Michael and I was off to an interview. I worked for Chef at Great Oaks Country Club in Rochester, Michigan. Chef Michael Orlando made me who I am today as a Chef, a Man and a Husband. I hope he remembers our conversation when I spoke to him about getting married. The inspiration, I still feel today. If he did not know the answer to something, we would go to his office and look it up, or he would take the time to explain things in a way that challenges you. This is my biggest challenge. He always told me that " it does not matter what you do, as long as you do it well". I hope I make him proud.

Chef Susan M. Baier of Oakland Community College. I will bet you that there are alot of people out there that feel the exact same way that I do. I know for a fact that she has molded a multitude of people into Chefs. I talked with her late last summer. It reminded me of where I came from in the culinary world and what is really important to me. Special thanks to all the lives that you have touched, insired, pushed and guided.

Chef’s Bio

Emil Rousseau

Harbor View Grille

Whitehall, Mi

HIGHLIGHTS OF QUALIFICATIONS

§ Double Digit Sales Growth for 5 Consecutive Years.

§ Wine Spectator Award Winner

§ Certified Food Safety Manager, Serve Safe Certified.

EXPERIENCE

Executive Chef / Food Service Director

ARAMARK / Grand Valley State University 1/2002 – 4/2008

Classic Fare Catering, Residential & Retail Restaurants.

Culinary Arts Instructor for Upward Bound / Trio Summer School.

Development of Action Plans for New Business and Concepts.

Food & Beverage Director
Bay Valley Resort, Bay City, Michigan

Live Entertainment. Wine Spectator Award 2001.

Awarded Michigan’s “Most Romantic Restaurant” February 2001 - Gourmet Magazine.

Designed Food and Beverage Areas, Co-Managed Multi Million Dollar Renovation

Executive Chef Lochmoore Club, Grosse Point Woods, Michigan

American Culinary Federation Fund Raiser.

Menu change every 6 Weeks, Food and Labor Costs, Training.

Culinary Competitions, Cooking Classes, Michigan Culinary Team Supporter, Wine Host

3 Time Guest on “ Who’s in the Kitchen” Cooking Show – Local Comcast Cable

EDUCATION

1993 Culinary Arts

Oakland Community College, Farmington Hills, Michigan

2003 Business Administration

University of Phoenix, Grand Rapids, Michigan

2004 Business & Labor Law, Marketing

Grand Valley State University, Allendale, Michigan

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