Experience

France 44

• United States
• Wine & Spirits
• 1 - 100 Employee

• Marketing Coordinator

  • Mar 2023 - Present



Baker's Field Flour & Bread

• United States
• Food and Beverage Manufacturing
• 1 - 100 Employee

• Social Media Lead

  • Jan 2022 - Mar 2023

  As Social Media Lead, I curated marketing material for the company’s Instagram account, with a focus on our brand values, engaging with partners' accounts for cross promotion and support.

• Class Instructor

  • Jan 2022 - Mar 2023

  As both a passionate baker and educator, I proposed and launched baking courses to drive community engagement in the bakery and foster relationships with customers, creating advocates for the brand.In this role, I develop curriculum for naturally leavened bread courses, including the science behind the loaves, shaping and baking techniques, and at-home applications for these processes.

• Pastry Lead

  • Jan 2022 - Mar 2023

  Baker's Field Flour and Bread is a small bakery and mill located in Minneapolis, with a focus on locally and organically grown grains, fresh stone milled flour, and traditional natural leavening. As Pastry Lead, I launched a pastry program which utilizes the unique catalog of grains we mill in our cookies, pies, cakes, and vienoisserie. I also worked to develop recipes for naturally leavened croissants and danishes, introducing this new product to the Twin Cities and increasing the bakery's revenue by over $100,000 annually through this program. Show less

• Baker & Miller

  • Aug 2019 - Mar 2023



Moishe House

• United States
• Philanthropic Fundraising Services
• 1 - 100 Employee

• Community Organizer/Resident

  • Jul 2019 - Jun 2021

  Worked on a small and cohesive team to plan 5-6 events monthly for the young Twin Cities Jewish community, with an emphasis on community service, education, and ritual, bringing in up to 70 participants per event. Worked on a small and cohesive team to plan 5-6 events monthly for the young Twin Cities Jewish community, with an emphasis on community service, education, and ritual, bringing in up to 70 participants per event.



Isles Bun & Coffee

• Minneapolis, Minnesota

• Barista

  • Jan 2019 - Jun 2019



Camp Ramah in Wisconsin

• United States
• Religious Institutions
• 1 - 100 Employee

• Head of Culinary Arts

  • 2018 - 2019

  Created and launched a curriculum in culinary arts for an eight week overnight summer camp, with a focus on Jewish values. I lead the culinary arts staff, creating a vision for the summer and overseeing daily classes taught by staff members and interns, and myself for groups of campers and adults. Created and launched a curriculum in culinary arts for an eight week overnight summer camp, with a focus on Jewish values. I lead the culinary arts staff, creating a vision for the summer and overseeing daily classes taught by staff members and interns, and myself for groups of campers and adults.



WWOOF ITALIA (Worldwide Opportunities on Organic Farms, Italy)

• Alagna Valsesia, Piedmont, Italy

• Volunteer Farmer

  • Aug 2018 - Nov 2018

  In my three months of WWOOF Italia, I had the opportunity to learn the arts of Alpine cheese making, goat herding, post-harvest fermentation process for wine making, and harvests of olives, pomegranates, saffron, and other fall crops. I learned to live and work on the ever changing nature of small organic farms and assisted with a large range of duties, from work in the field to assistance in the house. In my three months of WWOOF Italia, I had the opportunity to learn the arts of Alpine cheese making, goat herding, post-harvest fermentation process for wine making, and harvests of olives, pomegranates, saffron, and other fall crops. I learned to live and work on the ever changing nature of small organic farms and assisted with a large range of duties, from work in the field to assistance in the house.



BJEP - Boston Area Jewish Education Program

• Waltham, MA

• Teacher

  • 2015 - 2018

  At this Hebrew School, I developed lesson plans including curricula in Hebrew, Judaic studies, and Jewish cooking for my fifth and sixth grade classrooms weekly. As the head teacher in these classrooms, I managed learning goals for individual students and the classroom as a whole, and worked cohesively with other teachers to provide a well-rounded and engaging Jewish education for our students. At this Hebrew School, I developed lesson plans including curricula in Hebrew, Judaic studies, and Jewish cooking for my fifth and sixth grade classrooms weekly. As the head teacher in these classrooms, I managed learning goals for individual students and the classroom as a whole, and worked cohesively with other teachers to provide a well-rounded and engaging Jewish education for our students.



L'Espalier

• Boston, MA

• Breads & Pastry Cook

  • May 2017 - Aug 2017

  Worked on the breads and pastry team at this high-end prix-fixe restaurant. I was responsible for the daily production of baguettes, rye berry sourdough, and parker house rolls, as well as plating for lunch, brunch, and tea services. I learned to work in a fast paced traditional kitchen brigade system and gained skills in precision and finesse. Worked on the breads and pastry team at this high-end prix-fixe restaurant. I was responsible for the daily production of baguettes, rye berry sourdough, and parker house rolls, as well as plating for lunch, brunch, and tea services. I learned to work in a fast paced traditional kitchen brigade system and gained skills in precision and finesse.



T-Rex Cookies

• Minneapolis, MN

• Baker

  • May 2016 - Jan 2017

  •Responsible for mixing dough, shaping and baking cookies, and inventory management in kitchen •Worked directly with owner in shop and at various farmers markets in Minneapolis, MN •Created and tested new unique recipes using seasonal ingredients •Responsible for mixing dough, shaping and baking cookies, and inventory management in kitchen •Worked directly with owner in shop and at various farmers markets in Minneapolis, MN •Created and tested new unique recipes using seasonal ingredients



Fedora Pastry Shop

• Florence, Italy

• Barista

  • Aug 2016 - Nov 2016

  •Developed skills in inventory management, menu development, and front of house operations •Gained greater knowledge and understanding of pastry decoration and display •Applied high quality customer service focused on attending to customers’ needs in a foreign language & culture •Developed skills in inventory management, menu development, and front of house operations •Gained greater knowledge and understanding of pastry decoration and display •Applied high quality customer service focused on attending to customers’ needs in a foreign language & culture



Patisserie 46

• Minneapolis, MN

• Baker/Intern

  • May 2016 - Aug 2016

  •Participated in one of six baking teams responsible for cookies, muffins, and several cakes •Assisted on variety of teams, such as cakes, tarts, and pastry •Learned about daily operation of a complex high volume kitchen •Participated in one of six baking teams responsible for cookies, muffins, and several cakes •Assisted on variety of teams, such as cakes, tarts, and pastry •Learned about daily operation of a complex high volume kitchen