About Me: Professional


SKILLS  
Catering Menu Creation
Costing/Pricing
Food & Wine Pairing
Special Event Design
Food Purchasing /Cost Maximization
Sustainable Food Practices
Fair Trade Practices
Team Building for Success


RESTAURANT CONCEPTS
Goody's Place and Market 2009
Eucalyptus Point 2002
Splash Cafe 2005


RESUME SUMMARY
Owner, JBE Hospitality
Food & Beverages industry
May 2010 – Present (1 year 2 months)
Catering and Restaurant Solutions. Helping small business with Menu Creation/ Costing Review/ Culinary Recruitment/ Event Design /Marketing/ Event Sales/ Information Systems

Culinary Manager, UCSD
Educational Institution; Higher Education industry
July 2007 – May 2010 (2 years 11 months)
Food Service Coordinator, University of California at San Diego
Educational Institution; Higher Education industry
November 1994 – May 2010 (15 years 7 months)

Director of Catering, UCSD
Educational Institution; Higher Education industry
1994 – 2007 (13 years)
Overhauled an under-performing college catering department by
1. Building a team.
2. Insisting upon excellence.
3. Providing sincere customer service to the unique world of campus food service.


INSTRUCTOR, UCSD
Safety and Sanitation, Strive for Five 2009
Enhancing your Palate, Strive for Five 2009
Buffet set up, Strive for Five 2009
Stretching your Food Dollar, 2009
Learn at Lunch Session, Healthy Mediterranean Cooking, 2008
Special Events 101 2003- 2009 (with Suzi Sterner)


How to Throw a Party, UCSD (2005-2008)
FaCULITY AND STAFF "LEarn at Lunch"
Julia Engstrom, director of UCSD Catering, is joined by Bruce Millson, executive chef, at the conclusion of their popular presentation on hosting a holiday open house.

Catering Pros Share Tips on Throwing a Holiday Party with Flare. Practical and off-beat tips for hosting a holiday open house were presented by Julia Engstrom, director of UCSD Catering, while her side-kick, Bruce Millson, executive chef, demonstrated hors d'oeuvre preparation, during a special "Learn at Lunch" program Tuesday sponsored by the Faculty and Staff Assistance Program (FSAP).



BUSINESS BUILDERS: CATERING - Catering to Everyone's Needs

University of California — San Diego (UCSD) Catering, initially established to meet the needs of the campus community, has exceeded the expectations of many to become one of the most sought-after catering operations in the area.

Things have changed since Julia Engstrom, director of catering, first joined the unit in 1994. “The program has gotten pretty big,” she said. “When I first got here it was doing $740,000 a year and losing money. This year, we are going to end at $3.6 million and definitely contributing to the bottom line. Our surpluses go to keeping housing and dining in a good position and definitely keeping the housing rates lower for the incoming students. That is always what we do.”

She said that a key to the turnaround was a change in the attitude of the unit. “I think in the beginning, because I came from the outside, I didn't know the meaning of the word 'no.' I figured out a way to take care of all of the clients that were coming because I worked for a guy who was really very capitalistic. We just found inventive ways to say 'yes.'

“Previously, the department had been shrinking and the answer 'no' was way more common. We just started saying 'yes,' figuring out ways to enhance the bottom line, and I was able at that time to hire some more staff. We just became the only game in town. The food got really good, the menus got really creative.” 

Julia Engstrom has been named the manager of Culinary Enhancement. Prior to this position, she was the director of catering, where she had been for 12 years. In this new position, Engstrom will be working directly with Casad. “My new role will encompass retail business development, nutrition services, purchasing and culinary training for the dining and retail outlets,” she said. “This is truly a dream for me.”

UCSD Catering Director Julia Engstrom and Executive Chef Bruce Millson demonstrated how to make the recipes and shared cooking and shopping tips with the audience. Butternut squash soup, Polenta with Gorgonzola and Belgian Beef Stew were some of the delicacies on the menu this week during a standing-room only Learn at Lunch session.
 
Click here for my Healthy Mediterranean Cooking Sea-bass Recipe with Olives and Lemons

From left to right: Rogers Davis, Assistant Vice Chancellor, Human Resources; Theotis Duncan; David Cupp; Penny Dockry; Leann Cortimiglia; Aaron Borovoy; Chancellor Marye Anne Fox; Esteban Marquez; Brenda Wong; Lourdes (Lou) Felix; Julia Engstrom; Ann Fulcher
As director of catering, Julia Engstrom has grown the operation from $600,000 in annual sales to $2.5 million a year. She motivates and leads a staff who put customer needs first, and directs a culinary and service program that makes events memorable. Engstrom steps out of the box to ensure things are perfect for her clients. She recently worked with a client’s wife to learn how to make foods from India to ensure an international menu was authentic in taste. When asked why she went to this trouble, Engstrom responded, “It is what we are here for – to exceed the client’s expectations and wishes; it is the sign of a great catering company.” She creates a positive environment by working and learning with employees, sharing customer praise and acting as a mentor. Engstrom


Chef Bruce Millsom and Julia Engstrom of UCSD Catering created a delicious dinner that evening starting with Crisp Crab and Cheese Won Tons, Honey Roasted Garlic, Goat Cheese Dips and Spreads, and Butternut Squash Soup Shooters. Dinner was a masterpiece equal to its setting. The salad was a vertical column of Mango, Avocado, and Crab with Lemon Vinaigrette Aspic nested upon fresh leaves of Arugula and Baby Spinach. The Entree was a richly seasoned and grilled Tenderloin of Beef topped with Pomegranate Zinfandel Reduction finished with Crisp Onion Strings, Autumn Vegetables, and Grilled Asparagus with cracked Pepper and Pecorino Cheese. The meal took place at the UCSD International House on the campus of the Eleanor Roosevelt College.



CAMPUS EVENTS
UCSD all Campus Convocation 2008
Marye Ann Fox Inauguration
All Campus PIcnic
UCSD Employee of the Year, 2004
UCSD Catering Vice Chancellor Customer Service Awards 2000- 2008


EDUCATION
San Diego Mesa College
AA, Food Service Occupations
1978 – 1980
University of California, San Diego
1976 – 1977
University of California, San Diego
Paralegal  Certificate
1989

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