Joseph Harkanson is a Culinary Institute of America Trained Chef with experience in restaurant managEment, event catering + creating health oriented menus.
COOKING, CATERING + BEEKEEPING
Joseph earned his Associate Degree from the world-renowned Culinary Institute of America, settling in Kauai, Hawaii to cook and cater at Café Cocoa and Fresh From the Garden. He served up healthy, organic fare featuring fish from local fisherman at Café Cocoa. At Fresh From the Garden, a catering company focused on sustainable development, Joseph catered for movie sets, wedding parties, yoga retreats, and other sophisticated events. Joseph wrote up delicious menus, ordered locally caught fish, did most of the cooking, and helped organize the clientele. Products such as macadamia nut butter, mango chutney, and tropical salsas were prepared and served to many happy customers!
Joseph traveled back to Kauai for a beekeeping apprenticeship at Oliver's Honey Co, where he collected and extracted honey directly from the combs of 185 hives scattered across the island, selling honey to different co-ops across the Hawaiian Islands.
BAKING, MANAGING, EDUCATING
In Santa Cruz, California, Joseph sourced local produce, created unique daily menus, and baked delicious breads and pastries for Gabriella's Café and cooked at Clouds Downtown, a busy, upscale restaurant.
Joseph served as General Manager & Chef at Heartwood Mountain Sanctuary in Garberville, where he ordered and managed organic produce, dry goods and weekly inventory, planned articulate menus and managed the scheduling and training of a large kitchen staff. He also helped to teach students the art of organic, healthy, whole foods cooking as a teacher aide in the Asian Healing Arts classes.
INNOVATION + OWNERSHIP
In Montreal, Joseph led a successful team as Executive Chef and Kitchen Manager of a popular restaurant. He selected the highest quality products for the menu, managing food cost, employees, and a large number of catering clients.
At Le Caffé Mariani, Joseph served as Assistant General Manager and Head Chef, responsible for the all employees, menu creation, order placement, budgeting and interacting with all local purveyors.
As Kitchen Manager and Head Chef, Joseph did all line prep, oversaw staff hiring, held the kitchen to the highest standards, and created unique soups and specials every day.