Pastry Chef

• Feb 2016 - Present

Pastry Chef

• Dec 2015 - Jan 2016

Assistant Pastry Chef

• Jun 2012 - Sep 2015

• Lead Sous Chef for L’Atelier Restaurant, responsible for menu changes, recipe development, recipe standardization, daily production, and expediting service • Knowledge of service and production for both restaurants • Efficient in tempering chocolate • Manage and oversee work of up to four pastry cooks/helpers • Worked under Executive Pastry Chef Salvatore Martone • Lead Sous Chef for L’Atelier Restaurant, responsible for menu changes, recipe development, recipe standardization, daily production, and expediting service • Knowledge of service and production for both restaurants • Efficient in tempering chocolate • Manage and oversee work of up to four pastry cooks/helpers • Worked under Executive Pastry Chef Salvatore Martone

Lead Pastry Cook

• 2009 - Jun 2012

• Conceptualized desserts and accompanying recipes for menu • Responsible for menu development, evening service/set up, and production • Worked closely with Chef Keller and Corporate Chef for menu development, numerous special events, filming, and photo shoots • Conceptualized desserts and accompanying recipes for menu • Responsible for menu development, evening service/set up, and production • Worked closely with Chef Keller and Corporate Chef for menu development, numerous special events, filming, and photo shoots

Pastry Cook

• Apr 2009 - Dec 2009

• Responsible for pastry station setup • Assisted the Executive Chef with evening service and some aspects of production • Efficient in making quenelles and chocolate writing • Ability to work in stressful environments while maintaining accuracy • Responsible for pastry station setup • Assisted the Executive Chef with evening service and some aspects of production • Efficient in making quenelles and chocolate writing • Ability to work in stressful environments while maintaining accuracy

Pastry Cook

• Aug 2006 - Dec 2007

• Gained knowledge of all aspects of station and production • Produced desserts and accompaniments for service and private parties • Improved techniques for classic French and Italian desserts • Plated approximately 200 to 600 covers each night for both restaurants • Gained knowledge of all aspects of station and production • Produced desserts and accompaniments for service and private parties • Improved techniques for classic French and Italian desserts • Plated approximately 200 to 600 covers each night for both restaurants

Pastry Extern

• Oct 2004 - Feb 2005

• Baked and assembled contemporary/classic desserts and pastries • Prepared house-made ice creams and sorbets, produced all complementing sauces and garnishes • Plated approximately 150 to 400 covers each night • Worked under Executive Pastry Chef Emily Luchetti • Baked and assembled contemporary/classic desserts and pastries • Prepared house-made ice creams and sorbets, produced all complementing sauces and garnishes • Plated approximately 150 to 400 covers each night • Worked under Executive Pastry Chef Emily Luchetti