T Constance - Chef/Owner - Charlotte, NC
| http://www.myspace.com/tconstance | |
| Thomas Constance grew up in Asheville NC, beginning his culinary experience at Biltmore Estate at the Stable Café moving to Deerpark as a Tournant under Jeff Frank CEC. While attending School at Asheville Buncombe College his intern was at the acclaimed restaurant City Grill of Atlanta under Tom Coohill a protege of Jean Banchet, after culinary school he became AM Sous Chef at prestigious Biltmore Forest Country Club under Mark Andrews CEC protege Tom Catherall. Moving on to become the first Sous Chef in 83 years at Hermitage Country Club of Manakin Sabot VA. He moved back homeward to Hendersonville NC, to become the Executive Chef of the newly acclaimed Champion Hills Country Club,a Tom Fazio home course design. It was also a great opportunity to work closely with Tom Young owner of Expressions Restaurant. After leaving the club he toke over The Blue Roaster restaurant in Asheville as the Executive Chef Position of a casual fine dinning Southern Cuisine Restaurant. Opportunity came available to become the Executive Sous Chef at the highly acclaimed Myers Park Country Club, a top one hundred club in the United States. These was also a great opportunity to work under the acclaimed chefs, Jim Alexander CEC chef/owner Zebra Restaurant, Paul Sartory former Executive Chef at Cherokee Town and Country Club - Presently a Culinary Instructor at CIA. He was the Executive Chef for two years, during this time the club achieved “Platinum Club of America Status". also during his tenure he received "Charlotte Bailliage award of excellence" Chain de Rotisseurs. After leaving he had the opportunity to visit Il de Re France and stage at Il De Re Chocolates-Patissier under Chocolatier - Patissier Daniel Duhamel. After returning back to Charlotte he toke the Executive Chef Position at Firethorne Country Club,It was a great opportunity to help a club that had no food cost, manager experiences, structure and a out of box freezer cooking.So he set out, to do all in house production of food,also to get food cost and labor in line, Quarterly Menus for all outlets and to restructure and refurbished both kitchens, but after two years of Management frustration at Firethorne Country Club. I decided to leave and open my own restaurant Put my creative skills to work "Cohee Restaurant" Opening 2009 |
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| American Culinary Federation National Rifle Association |
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| Education, Workshops & Association: Associates in Applied Sciences – Culinary Technology Asheville-Buncombe Technical College, Asheville, NC 1992 Biotechnology “From Fields to Kitchens,” Workshop ACF – Western North Carolina Chapter 1995 Supervisory Development Certificate WCI, Corporation, Asheville, NC 1996 American Culinary Federation (ACF) Active Member since 1992 ACF Western North Carolina Chapter, Vice President, 1997-1998 Sergeant of Arms, 1996-1997 Secretary of WNC - ACF 1999 Board Advisory – AB Tech College, Asheville, NC 1996 -1998 International Food Service Executive Association 1996 - 2002 Competed in ACF Sponsored events 1998 - 2002 An Evening with the Master Chefs Cystic Fibrosis Foundation 1996 - 1997 Hickory Nut Gorge Victims Esmeralda Inn 1996 Battleship North Carolina Gourmet Dinner Cruise 1996 -1998 Department of Public Health Henderson Benefit County 1995 -1997 Community Foundation Henderson County Local Charity 2000 - 2005 Toast of Myers Park Benefit Local Charity of Clubs Choice 1994 - 2004 Chain des Rotisseurs Myers Park Country Club 2000 - 2003 New American Barbecue Culinary Development Asheville NC 1996 Salute to Southern Chefs Charleston SC 1995 - 1997 Esmeralda Inn Fire Benefit Dinners Hendersonville & Lake Lure NC 1997 -1998 Star Chefs New York NY 2007 Club Chef's Institute White Sulfur Spring WV 2006 |
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| 10 Years + | |
| No | |
| Restaurants, Hotels, Catering,Cooking Classes, Travel and Hospitality, Asheville Buncombe Collage | |
| Southern Food,Ethnic Foods, Touch of it all | |
| Mark Andrews, Frank Stitt, Ben Barker, Charlie Trotter,Paul Satory, Charlie Palmier, Susur, Jim Alexander, Steve Collier |
Gallery
| Grilled Salmon, Tomato Jam, Morbier Polenta |
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| Seasame Seared Jumbo Sea Scallops, Asian Long Bean Noodle Salad, |
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| Tellicherry Peppercorn Sear Ahi Tuna vocado Roll |
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| Wasabi Rubbed Halibut & Shrimp Dumplings |
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| Seared Lamb Loin, Wild Mushroom Risotto |
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| Prosciutto Wrapped Asparagus, Roasted Garlic Vinaigrette |
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| Duck Leg Confit & Braised Short Ribs |
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| Tempura Fried Shrimp,Carrot Noodles In a Ginger Vinaigrette |
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| Lamb Shoulder Daube Manicotti Wild Mushroom Ragout |
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| Herb Marinated Grilled Chicken Thigh |
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| Tellicherry Seared Free Range Chicken Breast Supreme |
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| Braised Pork Shank, Morel Mushroom ST Grits |
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| Corn Flake Crusted Fried Tuna |
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| Braised Veal Cheeks & Veal Mignonette, Parsley Root, Oblique Car |
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