Experience

Johnson County Community College

• United States
• Higher Education
• 700 & Above Employee

• Chef Instructor

  • Aug 2017 - Present

  Lead Pastry/Baking Instructor Lead Pastry/Baking Instructor



St. Luke's Health System

• United States
• Hospitals and Health Care
• 700 & Above Employee

• Pastry Chef

  • Oct 2016 - Aug 2017



Louisiana Culinary Institute (LCI)

• United States
• Education Administration Programs
• 1 - 100 Employee

• Chef Instructor

  • Jan 2015 - Aug 2016

  Due to a number of personal reasons, and the recent flooding in East Baton Rouge Parrish, I have resigned my position with LCI and returned to Kansas City. I am currently seeking employment. Due to a number of personal reasons, and the recent flooding in East Baton Rouge Parrish, I have resigned my position with LCI and returned to Kansas City. I am currently seeking employment.



The Art Institutes

• United States
• Higher Education
• 700 & Above Employee

• Chef Instructor

  • Oct 2008 - Dec 2014

  Responsibile for the instruction of culinary students in theory and kitchen/lab work in: basic and advanced skills in baking/pastry basic culinary skills/stocks/sauces/cooking methods sanitation and safety Responsibile for the instruction of culinary students in theory and kitchen/lab work in: basic and advanced skills in baking/pastry basic culinary skills/stocks/sauces/cooking methods sanitation and safety



The Arts Institute International

• Chef Instructor

  • Oct 2008 - Dec 2014

  Was hired as part of the inaugural team to open the new Arts Institute International; Responsible for teaching a wide variety of classes, including Fundamentals of Classic Cooking, Theory and Concepts of Classic Cooking, Introduction to Baking, and Introduction to Pastry, all advanced Pastry/Baking courses and Sanitation & Safety. Am also responsible to assist with program evelopment and promotion, inventory control, and extra-ciricular student fieldtrips. Was hired as part of the inaugural team to open the new Arts Institute International; Responsible for teaching a wide variety of classes, including Fundamentals of Classic Cooking, Theory and Concepts of Classic Cooking, Introduction to Baking, and Introduction to Pastry, all advanced Pastry/Baking courses and Sanitation & Safety. Am also responsible to assist with program evelopment and promotion, inventory control, and extra-ciricular student fieldtrips.



First Coast Technical College

• Education Administration Programs
• 1 - 100 Employee

• Lead Pastry/Instructor

  • Feb 2008 - Sep 2008

  Responsible for training of Bake I & Bake II students in all aspects of pastry and baking arts. Responsible for training of Bake I & Bake II students in all aspects of pastry and baking arts.



St. Johns County School District

• Baking Chef Instructor

  • Feb 2008 - Sep 2008

  Provides instruction to first and second year (Bake I & II) baking students at the First Coast Technical College. In addition, regularly performed various pastry demonstrations and lectures for my students and for program promotion. Was also enlisted help to improve student recruitment, and retention for the FCTC culinary arts program. Provides instruction to first and second year (Bake I & II) baking students at the First Coast Technical College. In addition, regularly performed various pastry demonstrations and lectures for my students and for program promotion. Was also enlisted help to improve student recruitment, and retention for the FCTC culinary arts program.



Westin Crown Center

• Pastry Chef

  • Sep 2003 - Feb 2008

  Was hired to provide leadership and direct management of the pastry shop for this large 745-room convention hotel. Supervise, organize and direct a staff of five to produce as much "in house" product as possible. Designed new dessert menus for all the outlets in the hotel, as well as a complete revision of the banquet dessert menu and amenity menu. Produce specialty dessert presentations, seasonal showpieces, wedding cakes, and dessert amenity presentations. Was hired to provide leadership and direct management of the pastry shop for this large 745-room convention hotel. Supervise, organize and direct a staff of five to produce as much "in house" product as possible. Designed new dessert menus for all the outlets in the hotel, as well as a complete revision of the banquet dessert menu and amenity menu. Produce specialty dessert presentations, seasonal showpieces, wedding cakes, and dessert amenity presentations.



The Westin Crown Center

• Executive Pastry Chef

  • 2003 - 2008



The New Theatre Restaurant

• Pastry Chef

  • Jan 2001 - Jul 2003

  In this newly created position, was responsible for a staff of three to produce bread, plated desserts, and specialty cakes and dessert presentations for a dinner theatre that seats 609 people. Completed all inventory/ordering, dessert food cost reports, and scheduling. In this newly created position, was responsible for a staff of three to produce bread, plated desserts, and specialty cakes and dessert presentations for a dinner theatre that seats 609 people. Completed all inventory/ordering, dessert food cost reports, and scheduling.



The New Theater

• Pastry Chef

  • 2001 - 2003



The River Club

• United States
• Golf Courses and Country Clubs
• 1 - 100 Employee

• Executive Pastry Chef

  • Feb 1998 - Feb 2001

  Required close supervision of three assistants in the daily production of breads, pastry, plated desserts, frozen desserts, and the training of apprenticeship personnel in their pastry shop rotation. Designed and executed specialty dessert presentations, member gift packages, centerpieces and custom designed wedding cakes. Was also responsible for inventories, budgeting, scheduling, specialty menus, and cost analysis. Required close supervision of three assistants in the daily production of breads, pastry, plated desserts, frozen desserts, and the training of apprenticeship personnel in their pastry shop rotation. Designed and executed specialty dessert presentations, member gift packages, centerpieces and custom designed wedding cakes. Was also responsible for inventories, budgeting, scheduling, specialty menus, and cost analysis.



ST. Johns County School District

• Baking Chef Instructor

  • Oct 1995 - Feb 1998

  Provided instruction to first and second year (Bake I & II) baking students at the St. Augustine Technical Center. Was responsible for a monthly two-week advanced pastry program for U. S. Navy personnel. Managed pastry training of the local A.C.F. Apprenticeship Program. Provided instruction to first and second year (Bake I & II) baking students at the St. Augustine Technical Center. Was responsible for a monthly two-week advanced pastry program for U. S. Navy personnel. Managed pastry training of the local A.C.F. Apprenticeship Program.



Ponte Vedra Inn and Club

• Assistant Pastry Chef

  • Sep 1993 - Oct 1995



F.C.C.J. Culinary/Hospitality Division

• Baking Chef Instructor

  • May 1995 - Aug 1995



The River Club

• United States
• Golf Courses and Country Clubs
• 1 - 100 Employee

• Executive Pasty Chef

  • Aug 1988 - Jun 1993



Austin Country Club

• Pastry Chef

  • Jan 1988 - Aug 1988



The Dominion Country Club

• United States
• Hospitality
• 1 - 100 Employee

• Pastry Chef

  • Jan 1986 - Dec 1986



Saint Louis Club

• Assistant Pastry Chef

  • May 1984 - Jan 1986