Professional
Certifications
Certified Executive Chef
American Culinary Federation Educational Institute, 1991
Certified
Culinary Educator
American Culinary Federation Educational Institute, 1995
Culinary Management , Associate of Science., Gulf Coast Community
College, Magna Cum Laude,
International Honor Society
Chaîne des Rôtisseurs: Maître Rôtisseurs, 1988
L'Ordre Mondial, Chaîne des Rôtisseurs, 1990
Wine
Diploma, California Wine Institute, San Francisco, 1981
Certificat de Mérite: Le Comité des Vins de France, 1974
United
States Coast Guard Captain’s license, 1980
Courses taught at Gulf Coast Community College 94 -
present:
Course Name
FSS 2224L Advanced Food Preparations -
Cuisines of Escoffier and the grand Masters
FSS 1941L Culinary Management Practicum II - Kitchen
Management
FSS 2243C Meat Fabrication
FSS 2240L Specialties V - Cuisines of the World
FSS 1248L Specialties II - Garde Manger
FSS 1202C Basic Food Preparation
FSS 1105 Hospitality Purchasing
Management
FSS 2247L Specialties V - Pastry Specialization
FSS 1942 Culinary Externship
FSS 2382L Practical Exam
Additional Qualifications:
Consultant / Caterer, CoStar Catering and Hospitality Management -
consulting for six restaurants from pre-construction to opening and several pre-existing
restaurants including
permitting, building construction, purchasing equipment, hiring and training kitchen and
dining room staff, systems analysis and set-up, writing menus, wine lists and
training / operating procedures and wine service manuals; catering for scores of private parties and community events.
President / Chef Owner, Josephine’s Dining Room, Seaside, Fl - 1989 -
1993.
Vice President / Food & Beverage Director, American-European Express
Railway Train Deluxe, Chicago, Il, in conjunction with the Nostalgie Istanbul Orient
Express Railway Train Deluxe, Zug, Switzerland - 1986 - 1990.
President / Chef Owner, Boudreaux's
Restaurant & Bar, Panama City, Fl 1988 - 1989.
Maître d'Hôtel, Boar's Head Restaurant, Panama City Beach, Fl, 1980 -
1987.
Executive Chef / Assistant General Manager, Mackedrick's Treehouse, Austin, Tx,
1976
- 1980.
Since 1972, in addition to those positions listed previously, he has worked in only
premier quality restaurants (French, Danish, Southwestern, and Contemporary Cuisines) as
Food and Beverage Director, Executive Chef, Sous Chef, Maître d’Hôtel, Sommelier,
Chef d'Etage, Chef de Rang, Bar Manager and Bartender. Those restaurants
include Brennan's, The Coach & Six, The Midnight Sun, Chateau Fleur de
Lis, Rue de Paris, and the Peachtree Plaza.
Chapter Vice President 1999 - present, Treasurer 1992-99
for American Culinary Federation Bay Culinarians. Certification Chairman 1992 - present.
In 1998, traveled to La Scuola Alberghiera, Aviano, Italy,
and La Scuola Alberghiera, Trieste,
Italy. Consulted, attended and taught classes with Italian chefs and
instructors in the Italian culinary cuisines schools in advanced
cuisines and pastry specialization. In Italy, Chef Bullard and the team from
GCCC researched the possibility of an exchange program between the schools to
allow Americans to attend externship in Italy and Italian students to travel
to Panama City.
In 1999, traveled to Biarritz, France to consult and
work with chef instructors; participated in and taught classes and assisted
in development of Escoffier diner d'Epicure. The purpose of his visit was to strengthen the existing exchange program with the French Lycée Hôtelier de Biarritz
school and GCCC in Panama City.
In 2002, once again traveled to Biarritz, France to
teach classes, attend culinary and pastry specialization classes; visited
five wine chateaux and developed a menu d'Epicure that focused on
medicinal herbs in food preparations with matching wines from the
chateaux, that was served on April 10th; helped develop a PicTel interactive
class with Chef George Amestoy of the Lycée in Cuisine de Santi (cooking
healthy), which should be taught in the fall of 2003.
During the past nine years at GCCC continuing education
has included numerous classes in computer competence, continuing wine education, baking, French and
Italian language; attendance at various state and regional culinary conferences. Continue
on an on-going basis.
Has hosted and attended numerous culinary competitions, often as a team coach, at state
and national level, and earned silver and bronze medals for ACF hot food
competitions in St. Augustine, Fl, and Birmingham, Al (2002).
Chef Bullard conducted two classes on Caribbean Cuisine at
the Southeast Restaurant Expo in Orlando, Fl, in 2001.
Has been Judge or Chief Judge for seven professional culinary competitions and
several regional VICA competitions. In 2000-01 he served as State of Florida Skills
USA/VICA Baking Chairman.
