Liam Kamp
liamkamp27@[Link]
(845)-492-1704
Education
Culinary Institute of America
Hyde Park, NY
March 2012 - Present
Bachelor Degree of Applied Food Studies
Bachelor Degree of Culinary Management
Associate Degree of Culinary Arts
March 2012 - November 2013
Presentations
What Your Plate Says About You: Food and Gender Identity: New Paltz 2015
The Power of Your Story: How to Become a Better Leader: Culinary Institute of America 2014
What the Trans!?: Culinary Institute of America 2014
What Does the Box Say: How to Avoid the Box: Cortland 2014.
What Does the Box Say: Confronting Gender Biases in the Media: Marist 2014
RAs in Real Life: How to Apply RA Life to the Real World: Culinary Institute of America: 2014
LGBTQ: The Common Misconceptions behind the Acronym: Culinary Institute of America 2013
BCDs: The Art of Navigating Incidents: Culinary Institute of America 2013
Professional Experience
Culinary Institute of America
Tutor
Hyde Park, NY
May 2014-Present
Explain complex concepts using easy-to-understand terms in group and one on one settings; develop
actions plans based on students goals. Work effectively with students with diverse learning needs and
cultural backgrounds.
Teavana
Team Member
Poughkeepsie, NY
February 2014-August 2014
Provided customers with service and education about tea and Teavana products while working in a
competitive sales environment and supported fellow team members.
Culinary Institute of America
Senior Resident Assistant
Hyde Park, NY
September 2013-Present
Create a positive living environment to link community, faculty, residents, and the outside community
with ; promote the interaction and construction of social networks among the resident assistants; plan and
provide training to new Resident Assistants; perform administrative work every three week cycle.
Culinary Institute of America
Resident Assistant
Hyde Park, NY
May 2012-September 2013
Market, develop, and lead student centered hall programs to promote social, education, diversity, and
growth; promote the interaction and construction of social networks among residents
Extracurricular Activities
Judiciary Board
January 2014-Present
Justice/Solicitor General
Reviewed student appeals of discipline; provided a student perspective on if discipline was fair;
worked on a committee to review student parking appeals
Club President
January 2015- Present
The Guild of Tea
Communicate regularly with other student organizations, administrative offices, faculty and
community members; institute new marketing plan and host meetings all students are welcome
to attend
Eta Sigma Delta
Member
December 2014- Present
Working on community service projects and fundraisers; attend monthly meeting in order to
come up with new project ideas
Food Service Experience
Culinary Institute Charity Event
Front of House Manager
Hyde Park, NY
March 2015
Nominated by classmates for a leadership position. Organized service, decorations, and
beverages in order to properly execute event. Lead and distributed tasks to a team of 20 peers.
Communicated with a local charity and coordinated service with executive chef.
Nancy Meyer Catering
Server
Woodstock, NY
August 2014-Present
Effectively communicate with management, front and back of house staff, and customers to ensure
smooth operations; work both in large weddings and intimate events providing a consistent level of
service and eye for detail.
Cucina Catering
Server
Woodstock, NY
May 2014-October 2014
Work large indoor and outdoor wedding events with a positive attitude to ensure guest satisfaction; train
new servers on responsibilities and safety procedures.
Painters Restaurant
August 2013
Line Cook
Cornwall-on-the-Hudson, NY
November 2012-
Help create daily and weekly specials with executive chef; responsible for up to 200 covers during a
dinner shift each night; complete daily preparation list and responsible for maintaining sanitation
standards.
Shoprite
Bakery Clerk
Monroe, NY
January 2011-March 2013
Customize cakes, follow recipes to create baked goods; provide customers with a positive and friendly
atmosphere; work shifts at all hours of the day from set-up to cleanup.
