This site was created to let you know about my culinary history, my back ground, my goals, and my favorite links that may be of interest to you. This is by no means a "professionally built" site. I am a chef, not a webmaster.
My name is Michael Shane Baum. Me and my wife Lisa, and my two children, Tyler and Taylor, live in Earlville, New York.
Most of my experience is "hands on". I have been a chef for eleven(11) years. I have worked in fast food, casual, and fine dining restaurants. I have had the privilege of working under some Culinary Institute of America graduates. One of those graduates, Robert Fasce, came to a former restaurant I worked at from The Inn at Little Washington, Virginia, a five(5) star restaurant. Robert was the Sous Chef at The Inn at Little Washington , Virginia. I am grateful for the knowledge he shared. Steve Horstmyer is the man whom I am grateful to the most. He took me into the restaurant business and pointed me into the right direction. If it were not for Steve I would not be where I am today. I attended the State University of New York at Morrisville for one(1) year majoring in restaurant management. In October of 1998 I received the Sous Chef certification from The American Culinary Federation. I also have certification in front of the house operations by the American Hotel/Motel Association, equipment selection and layout certification from the National Restaurant Association, and certification in sanitation from the National Restaurant Associtiation.
My work history:
The Linkclaen House in Cazenovia, New York. Glenn Loche Inn in Jamesville, New York, Sodexho/Marriott at Colgate University in Hamilton, New York. Ye Olde Landmark Tavern in Bouckville, New York. Morrisville Auxillary Corporation at the State University of New York at Morrisville in Morrisville, New York. My current job, The Whitetail Restaurant at Woodcrest Golf Course in Chittenango, New York, and a "off season" job I took this year at Lewis' Restaurant in Sherburne, New York. These are just a few of the restaurants I have worked.
Recently I was promoted to Executive Chef. I will need this title and job responsibilities for five(5) years before I can try to obtain the American Culinary Federation's certification for Certified Executive Chef.
Please keep in mind that this site is small and in given time I plan on building on it. As I said before, I am a chef and not a webmaster so perfection of this site will not be possible. Eventually I would like to add more of my food pictures to this site. If you have any suggestions or comments please feel free to email me at the address below. Meanwhile, enjoy and please take a minute to sign my guest book Thank you.
Chef Michael S. Baum, C.S.C. updated on 2/23/2001