Matthew Seidman

hi my name is Matthew Seidman I am a relatively recent graduate from an internship located in Long Island City queens NY of where I produced over 500 pounds chicken and fish every Monday Wednesday and Friday as well as is over 1000 pounds of dairy pasta neutral for such places as such nursing homes hospitals group homes war veteran shelters producing rouxs liaisons stocks broths, stews chowders, with my culinary art background I am able to produce some of the best dishes available.

during my culinary art experience, it takes a lot of perseverance dedication consistency and Fortitude in order to produce some of the best dishes possible as well as good hand eye coordination between balancing the complexities of what to serve on any particular day as well as what flavors go about with others as well as textures viscosities and many other variables that to of which make the perfect dish.

during my culinary art internship I produced over 500 pounds of beef fish and chicken every Monday Wednesday and Friday as well as over 1000 pounds of pasta Dairy and neutral dishes as well as salads coleslaws sauces condiments, producing roux's liaisons and other culinary art delicacies.