ABOUT
TRISH ROBERTSON, TOP PASTRY CHEF.
Trish founded Flour Power in 2016 but has been actively making cakes and pastries for over 20 years.




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.
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Head Pastry Chef in charge of overseeing production at the Stephens College Dining Services.
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Provide fresh homemade desserts for breakfast, lunch, and dinner, 7 days a week during school sessions.
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Head pastry chef for affiliate FRESH IDEAS CATERING
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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.
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Created and produced monthly menus for plated desserts for the café.
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Created and Produced all bakery products for the Velvet Cupcakes, includes cookies, cupcakes, tarts, pastries, and breads.
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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
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Instructed in labs of advanced cake decorating, production, candy and bread making, baking and pastries.
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Stimulated students with competitions and special events
WOODLEA BAKERY, Baltimore, MD. 2008-2009
Cake Decorator
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Prepared all cake orders for the bake shop
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Consulted with customers and create special cake orders.
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Consulted with couples in wedding cake planning
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Prepared and consulted at local wedding shows
UNIVERSITY OF MISSOURI, ALUMNI CENTER, Columbia, MO. 2007
Assistant Pastry Chef, and Cook II
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Prepared for the Alumni clubgarde manger
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Assisted the Executive chef with prep work for banquets
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Assisted the pastry chef with the preparation of desserts
THE UPPER CRUST BAKERY AND CAFÉ, Columbia, MO. 2001-2007
Pastry Chef
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Promoted to Pastry Chef as a result of apprenticing with the previous chef, building customer relationships and excellent production.
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Oversaw all production of cake and pastry preparation for three locations
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Oversaw preparation for all wholesale accounts
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Ordered and planned pastry menus
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Consulted with couples and at wedding shows
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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