About Personal Chef Clif Dickerson

Chef Clifton Dickerson of the Auguste Escoffier School of Culinary Arts similarly noted that chicken is a simple dish that's difficult to execute perfectly, and ordering such a dish will tell you everything you need to know about a kitchen. "A perfectly roasted chicken with crispy skin and juicy meat? That's my go-to," Dickerson told us. "It's humble, but when it's done right, it's a masterclass in technique and timing."  - https://www.thetakeout.com/

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Donations
Meals Made
Members
Awards won
Specialities
Delicates

Educations and certifications

Secondary Teaching Certification

Texas State University, San Marcos, TX

Associate in occupational studies in Culinary Arts

Culinary Institute of America, Hyde Park, NY

Certified Executive Chef (“CEC”)

American Culinary Federation

Certifications in: Professional Cooking | Nutrition for Foodservice and Culinary Professionals | Food and Beverage Cost Control | Supervision in the Hospitality Industry | ServSafe Food Safety Manager

Nation Restaurant Association Educational Foundation

FRANCHISE OPERATIONS LEADERSHIP

Lifelong commitment to operational excellence and developing talent

LEADERSHIP PHILOSOPHY: Lead by example. Treat people with respect. Hold high standards and coach people to rise to them. Build trust, communicate clearly, and never stop improving.

1997 – 1999
SODEXO USA (formerly Sodexho Marriof Services) | Ausen, TX

Accounts Operaeons Manager (Execueve Chef & Supervisor) for Tokyo Electron Account | 1997 – 1999 Line Cook (Promoted in 2 Months to a Supervisor Role) | 1997

1999 – 2002
DEL-VALLE INDEPENDENT SCHOOL DISTRICT | Dell Valley, TX

Culinary Arts Instructor – Oversight for Kitchen OperaHons and InstrucHon for 300+ Students Annually

2002 – 2016
LE CORDON BLEU COLLEGE OF CULINARY ARTS | Ausen, TX

Chef Instructor – Oversight for Kitchen OperaHons and InstrucHon for 3,500+ Students Annually

2016 – Present
AUGUSTE ESCOFFIER SCHOOL OF CULINARY ARTS | AusFn, TX 2016 – Present A private culinary school with campuses in Boulder, Colorado, Au

lead Chef Instructor – Oversight for Kitchen OperaHons and InstrucHon for 2 Sites and 400+ Students Annually

Franchise-ready strengths:

  • Real-World Culinary & OperaFons Leadership
  • Staff Oversight to 15 | MulF-Disciplinary Team Oversight (Cooks, Cashiers, Waitstaff, Janitorial)
  • MulF-Site Food & Culinary OperaFons
  • Opening Experience (Build & Scale from Ground Up)
  • High Standards of Cleanliness, Consistency & Experience
  • Vendor NegoFaFons & Management
  • Inventory & Waste Management
  • Food & Beverage Cost Control
  • Compliance, Quality & Safety
  • MarkeFng, PromoFons & Community Outreach
  • Recruitment, Onboarding & Training

Proven leadership:

Named Certified Executive Chef®.

Winner of the Escoffier Legacy Award (2021). Featured in New Braunfels Herald- Zeitung magazine for culinary leadership.

Roots within the community with the ability to build a local brand presence.

Fast-tracked into leadership at Sodexo USA,

where built a reputation for operational excellence, customer experience, and employee engagement.

Lead chef instructor for over a decade at esteemed brands,

who has guided hundreds of culinary careers over the past

decade and mentored multiple students who’ve gone on to

open restaurants or land prestigious internships

Attis vulputate enim. Cras tincidunt lobortis feugiat vivamus at augue eget arcu dictum. Eros in cursus.

Kieren Burnett Food critic

Attis vulputate enim. Cras tincidunt lobortis feugiat vivamus at augue eget arcu dictum. Eros in cursus.

Pauline Parks Food critic