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| Education |
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| New England Culinary Institute, Montpelier,VT, Associate of Occupational Studies in Baking and Pastry Arts, February,2010 |
- Basic Knowelge of cake decorating, brush embroiry with royal icying, mixing methods, knife skills, mixing big volumes of cookie doughs, cake mixes, and bread. Knowelege of wedding cakes, usage of computer programs such as microsoft excel, word,and powerpoint. Learning of baker's percent, costing out a recipe, different techiques of bread making, cake decorating, using royal icying, mexican paste, fondant, gum paste.
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| Leominster High School, Leominster,MA, High School Diploma, June,2007 |
- Basic Culinary course. Learned the usage of knife and different cuts, the mother sauces, making of soups and salad dressings, the knowlege of temperature controling and safety rules. The learning of basic baking, following written recipes and verbal basic cake decorating, mixing bread methods.
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| Experience |
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| Bartlett's Ocean View Farm, Nantucket,MA, Baker, May,2009-September,2009 |
- Full-time Baker, Mixed big volume of cookie dough, assisted assistant pastry chef with morning breakfast pastry and putting it out in the market. Restocking bake goods in the market. Mixed,baked and finish off custard pies and breads. Clean bakeshop and restock before I finish my shift.
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| New England Culinary Institute, Montpelier,VT, Prep Cook, Baker, Cater, October,2007-January,2009 |
- Familiar with aspects of working in the front house and back house, in the restaurant management.
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Prep cook- helping chef prep food that is on the menus such as sauces, preparing the starch and vegetable of the day. Usage of written recipes, food processors, knifes. Recording down the temperature and keeping food items from being cross contamination.
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Baker- Setting up breakfast pastries and baking it off at the right temperature. finishing the pastries before its being put out.
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Cater- Assisted employee with serving food to the guest. Cleaning up after function and restocking needed items.
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| Aramark, Luray,VA, Line Cook, March,2008-August,2008 |
- Familiar with aspects of working in the front house and back house, in the restaurant management.
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Prep cook- helping chef prep food that is on the menus such as sauces, preparing the starch and vegetable of the day. Usage of written recipes, food processors, knifes. Recording down the temperature and keeping food items from being cross contamination.
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Baker- Setting up breakfast pastries and baking it off at the right temperature. finishing the pastries before its being put out.
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Cater- Assisted employee with serving food to the guest. Cleaning up after function and restocking needed items.
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| AppleSeeds Restaurant, Leominster,MA, Baker, Server,Cashier, Busser, Prep Cook, Line Cook, Catering, October,2006-May, 2007 |
- amiliar with aspects of front house and back house in the food service. Assisted with Head Chef with catering and after school functions. Have the know of machines such as a cash register, operating a Buffalo chopper, food processor, mixers, poof, ovens, dough presser, and a sheeter. Basic baking skills and decorating cakes. Big volumes of cookie dough, bread making, cake mixing, and the knowledge of custards,pies, and filled pastries. Handling of prepared food and taking records of temperature control and the usage of a certain chemicals in the kitchen.
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