EXPERIENCE

 

FRESH IDEAS, at STEPHENS COLLEGE, COLUMBIA MO.   2016-2019

Pastry Chef

To oversee bakery production for college residence, and production for FRESH IDEAS CATERING.

• Head Pastry Chef in charge of overseeing production at the Stephens College Dining Services.

• Provide fresh homemade desserts for breakfast, lunch, and dinner, 7 days a week during school sessions.

• Head pastry chef for affiliate FRESH IDEAS CATERING

• Cake consultant for FRESH IDEAS CATERING

 

 

TIGER HOTEL; COLUMBIA HOSPITALITY AND MANAGEMENT, COLUMBIA, MO     2013-2014

Pastry Chef

Oversaw bakery production for the entire hotel, including Glenn’s Café restaurant, Velvet cupcake, and hotel catering.

• Created and produced monthly menus for plated desserts for the café.

• Created and Produced all bakery products for the Velvet Cupcakes, includes cookies, cupcakes, tarts, pastries, and breads.

• Consulted with wedding parties and construct wedding cakes for the hotel.

 

MERGENTHALER VOCATIONAL TECHNICAL HIGH SCHOOL, Baltimore MD.         2010-2013

Culinary Teacher for the National Restaurant Association certification program ProStart, and ServeSafe certifier.

 

BALTIMORE INTERNATIONAL COLLEGE, Baltimore, MD.     2009-2010

Pastry Arts Instructor

Full-time adjunct instructor for night and day pastry classes

 

• Instructed in labs of advanced cake decorating, production, candy and bread making, baking and pastries.

• Stimulated students with competitions and special events

 

WOODLEA BAKERY, Baltimore, MD.                                         2008-2009

Cake Decorator

• Prepared all cake orders for the bake shop

• Consulted with customers and create special cake orders.

• Consulted with couples in wedding cake planning

• Prepared and consulted at local wedding shows

     

UNIVERSITY OF MISSOURI, ALUMNI CENTER, Columbia, MO.                    2007

Assistant Pastry Chef, and Cook II

• Prepared for the Alumni clubgarde manger

• Assisted the Executive chef with prep work for banquets

• Assisted the pastry chef with the preparation of desserts

 

THE UPPER CRUST BAKERY AND CAFÉ, Columbia, MO.       2001-2007

Pastry Chef

• Promoted to Pastry Chef as a result of apprenticing with the previous chef, building customer relationships and excellent production.

• Oversaw all production of cake and pastry preparation for three locations

• Oversaw preparation for all wholesale accounts

• Ordered and planned pastry menus

• Consulted with couples and at wedding shows

• Prepared and delivered wedding cakes

 

OTHER RELEVANT EXPERIENCE

 

Able to plan menus for large and small events, scheduled a small crew, and ordered needed supplies from large corporate distributors. 

 

EDUCATION

 

Associates of Applied Science, Baking and Pastries

Baltimore International College, Baltimore, MD.

 

Standard Teaching Certification 

University of Maryland Eastern Shore, Maryland

 

 

PROFESSIONAL DEVELOPMENT

 

Advanced cake decorating and fondant work with Collette Peters, Wilton School, Chicago, IL. 2005

Advanced sugar sculpting with Susan Notter, BIC, Baltimore, MD. 2008

National Restaurant Association, Prostart Competition Instructor, 2011 and 2012