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Juliana Zaremba

Demonstrator at Greenridge Farm, Inc.
Intro Book
Seasoned educator and culinary professional with expertise in teaching, event management, and food preparation.
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Location
Greater Chicago Area, US
Skills
  • Menu Development
  • Culinary Skills
  • Customer Service
  • Cuisine
  • Food Preparation
  • Show all
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Bio

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Juliana Zaremba is a seasoned educator and culinary professional with extensive experience in teaching, event management, and food preparation. She has worked at various institutions, including Chicago Public Schools, Greenridge Farm, Inc., and The Center. Juliana holds a Bachelor of Applied Science degree from Southern Illinois University and a Ph.D. in Baking Science from The French Pastry School.

Credentials

  • Sanitation Certificate
    -

Experience

  • Greenridge Farm, Inc.
    • Illinois
    • Demonstrator
      • Dec 2016 - Present
      • Illinois

      .

  • Chicago Public Schools
    • United States
    • Education Administration Programs
    • 700 & Above Employee
    • Instructor
      • Sep 2003 - Present

    • Culinary Arts Instructor
      • Sep 2001 - Sep 2012

      Teaching high school students Basic and advanced Cooking. Sophomore students basic skills and advance Cooking to Senior students let's not forget I also teach them Baking skills; Safety and Sanitation.

    • Chef Instructor
      • Sep 2003 - Oct 2008

      Teaching high school students Basic Cooking to Sophomore, Junior students including Advance Cooking to Senior students adding Baking skills; Safety and Sanitation.

  • Whole Foods Market
    • Hyde Park
    • Cheese, Wine, Beer and Coffee
      • Jun 2016 - Dec 2016
      • Hyde Park

      Team Member in Specialty

  • Mariano's
    • Chicago,, Illinois
    • Specialty Cheese
      • Dec 2013 - Jun 2016
      • Chicago,, Illinois

  • The Center
    • Palos Park Illinois
    • Chef de cuisine
      • Feb 2010 - Oct 2011
      • Palos Park Illinois

      Creating events menuFood preparationManaging employeesCooking ClassesEstablishing and maintaining contacts with vendorsMarketingOverseeing customer relations

  • Moraine Valley Community College
    • Culinary Arts Instructor
      • Dec 2005 - May 2010

      Baking and Pastry Basic and Advanced International Cooking

  • Washburne Trade School
    • 31st and Kedzie Chicago Illinois
    • Chef Instructor
      • Dec 1995 - Jan 2003
      • 31st and Kedzie Chicago Illinois

      Phase 2 Soups, Salads and Appetizers also Phase 3 Baking/Pastry- 31st and Kedzie Washburne Trade School in Chicago, Illinois

  • Midway Airlines II
    • Chicago
    • Passenger Service Agent
      • Jan 1993 - Oct 1995
      • Chicago

      Provide services to ensure the safety and comfort of passengers with-in the airport terminal. Perform duties such as greeting passengers, explaining the use of safety equipment, serving meals or beverages, or answering questions related to travel.

  • Midway Airlines
    • United States
    • Reservations Specialist
      • Jan 1993 - Oct 1995
      • United States

      Reservations Specialist for Midway Airlines #2

  • Midway Airlines
    • Chicago
    • Assistant Director of Food and Beverage
      • Sep 1984 - Nov 1991
      • Chicago

      Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.Designing First Class and Coach meals for flights.

Education

  • 2005 - 2007
    Southern Illinois University, Carbondale
    Bachelor of Applied Science (B.A.Sc.), Educational/Instructional Technology
  • 2000 - 2002
    The French Pastry School
    Phd, Baking science
  • 1991 - 1993
    Washburne Trade School
    Chef training 31st and Kedzie, Food Technology and Processing

Suggested Services

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Industry Focus. “Education Management”

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