Matt Laporte
Award-winning pastry chef and smokehouse specialist with a passion for crafting unforgettable dining experiences. From decadent desserts to expertly smoked meats, Chef Matthew K. LaPorte brings creativity, precision, and a deep love for food to every plate
2024 - 2025
Prepare all necessary food items for the main line and ensure they are stocked. Operate, Load, and Unload product from smokers. Prepare Barbeque Sauces and Desserts to specification, making improvements as needed with simmering. Ensure a sanitized work environment by cleaning equipment. Took on extra work and came in early to help out the line as needed. Contributed recipes to help the restaurant and brought in baked goods to help boost morale. Prepared the first Smoked Cheesecake with Bourbon Caramel Sauce. Put in extra care to recipes in order to ensure the quality of the product was as good as it could be. Worked on and developed new dessert recipes for the restaurant. Helped Up Quality in Food in general and also created a fried chicken sandwich that sold well among other ideas of creativity. Helped Boost Morale.
2022 - 2023
Worked as a Caterer preparing to go meals in a large volume in a timely manner. Washed and Chopped Romaine for two different salad bases. Cooked and Diced Grilled Chicken, prepared diced cucumbers and tomatoes and any other needed items for the salad station. Sliced cucumbers for the salad station. Prepared house dressings from scratch. Went to the chef store and Sysco for will call orders. Bought product as instructed. Made Deliveries to customers for catering. Prepared food for special events held after business hours. Learned how to operate a deep fryer and prepare food items in it. Cut and prepared sliced red onions for salad station, restocked salad station when levels were low. Informed the employer when we were low on a product. Maintained and cleaned the salad station and the areas around it. Put dressings into to go ramekins to have as backups for service. Thawed and Cooked salmon for service. Cubed Feta cheese for service. Prepared salads with modifications as quickly as possible. This was another year of experience in a high volume fast paced environment.
2021 - 2022
Learned how to operate and clean a Meat Grinder, Slicer, and Commercial Convection Ovens. Learned how to operate and maintain wood and heat for an Industrial Rotisserie Smoker. Meat Cuttery – Learned how to cut and portion Ribeyes, Strip Steaks, Filets of Beef Tenderloin. Prepared grind from meat scraps to make Burgers, Meat Loaf, Meat Balls. Knowledge of Brining, Marinating, Dry Aging Steaks and Cutting Them, Sauce Preparation. Prepared and made Cheesecakes for the restaurant, Invented a Banana Pudding Cheesecake. Rotated and labeled products, cleaned out and organized coolers. Sanitized and cleaned machines and work areas as needed. Knowledge of how to prepare sausage using a meat grinder machine. Knowledge of how to make beef tips for stew, how to slow smoke a Prime Rib Loin. Assisted in Catering Orders, Party Prep, and event preparation. Knowledge of how to operate and use a Vacuum Sealer Machine in order to preserve product. Knowledge of how to smoke Prime Rib, Chicken Thighs, Brisket, Ribs, Pork Butts, Chicken Wings, Meatballs, Prepare a Brine, etc.
Matt Laporte
Italian
Award-winning pastry chef and smokehouse specialist with a passion for crafting unforgettable dining experiences. From decadent desserts to expertly smoked meats, Chef Matthew K. LaPorte brings creativity, precision, and a deep love for food to every plate
2024 - 2025
Prepare all necessary food items for the main line and ensure they are stocked. Operate, Load, and Unload product from smokers. Prepare Barbeque Sauces and Desserts to specification, making improvements as needed with simmering. Ensure a sanitized work environment by cleaning equipment. Took on extra work and came in early to help out the line as needed. Contributed recipes to help the restaurant and brought in baked goods to help boost morale. Prepared the first Smoked Cheesecake with Bourbon Caramel Sauce. Put in extra care to recipes in order to ensure the quality of the product was as good as it could be. Worked on and developed new dessert recipes for the restaurant. Helped Up Quality in Food in general and also created a fried chicken sandwich that sold well among other ideas of creativity. Helped Boost Morale.
2022 - 2023
Worked as a Caterer preparing to go meals in a large volume in a timely manner. Washed and Chopped Romaine for two different salad bases. Cooked and Diced Grilled Chicken, prepared diced cucumbers and tomatoes and any other needed items for the salad station. Sliced cucumbers for the salad station. Prepared house dressings from scratch. Went to the chef store and Sysco for will call orders. Bought product as instructed. Made Deliveries to customers for catering. Prepared food for special events held after business hours. Learned how to operate a deep fryer and prepare food items in it. Cut and prepared sliced red onions for salad station, restocked salad station when levels were low. Informed the employer when we were low on a product. Maintained and cleaned the salad station and the areas around it. Put dressings into to go ramekins to have as backups for service. Thawed and Cooked salmon for service. Cubed Feta cheese for service. Prepared salads with modifications as quickly as possible. This was another year of experience in a high volume fast paced environment.
2021 - 2022
Learned how to operate and clean a Meat Grinder, Slicer, and Commercial Convection Ovens. Learned how to operate and maintain wood and heat for an Industrial Rotisserie Smoker. Meat Cuttery – Learned how to cut and portion Ribeyes, Strip Steaks, Filets of Beef Tenderloin. Prepared grind from meat scraps to make Burgers, Meat Loaf, Meat Balls. Knowledge of Brining, Marinating, Dry Aging Steaks and Cutting Them, Sauce Preparation. Prepared and made Cheesecakes for the restaurant, Invented a Banana Pudding Cheesecake. Rotated and labeled products, cleaned out and organized coolers. Sanitized and cleaned machines and work areas as needed. Knowledge of how to prepare sausage using a meat grinder machine. Knowledge of how to make beef tips for stew, how to slow smoke a Prime Rib Loin. Assisted in Catering Orders, Party Prep, and event preparation. Knowledge of how to operate and use a Vacuum Sealer Machine in order to preserve product. Knowledge of how to smoke Prime Rib, Chicken Thighs, Brisket, Ribs, Pork Butts, Chicken Wings, Meatballs, Prepare a Brine, etc.
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