Experience

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  • Sole Proprietor

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  Sansrivals, LLC

  • King of Prussia, PA

  • Sole Proprietor

    • May 2015 - Present
    • King of Prussia, PA

    The name 'Sansrival' means two things: in French, it means 'without rival'. In the Philippines, it is a popular dessert cake composed of several layers of cashew meringue filled and frosted with French Buttercream and sprinkled with chopped roasted cashew nuts!With a Culinary and French pastry arts background, most of my products are custom ordered, using the freshest ingredients (without use of preservatives). Among the popular specialities are the popular Philippine Brioches called Ensaymadas (with special fillings like sharp cheddar cheese, or coconut jam or sweet purple yam), Sansrival cake (layers of chopped roasted cashew meringues with French buttercream fillings and frosting), Brazo de Mercedes (GF meringue roll with thick custard filling), Mocha Chiffon Cake with Mocha Italian Buttercream frosting, Opera Torte, Mandarin Orange Cake with Grand Marnier-soaked sponge cake with Italian Buttercream frosting, Paris Brests, Cream puffs, few GF products, and a few more items.Some of the catered events we've done involved school fundraisers that raised the highest bids for my Gourmet Meal services (did this two years in a row), Tennis socials, Business dinners, Baptism and other special occasions desserts catering.As the Head Judge of a large Social Food Judging Contest three years in a row, I created a grading system to determine the winners of the contest in the savory and the sweet categories.As Chairman of the Baking Committee in high school, I coordinated and organized the members and the desserts they brought for the many school functions throughout the year. Whenever I see the happy, satisfied look on my customers' faces as they taste my products I know it's "Mission" accomplished for me and that makes me happy!

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  Main Line Health

  • Newtown Square, PA

  • Ambulatory Care Manager

    • Aug 2016 - Jan 2017
    • Newtown Square, PA

    As a patient care manager of the outpatient team of professionals, the goal is to meet the health goals of patient and families, monitor outcomes and utilization of services, and maintain communication with providers of care, practice staff and payers. Utilization of age-appropriate clinical assessment and intervention with clinical documentation of identified patients to support their psycho-social and medical needs with the hope of preventing re-admission to the healthcare facility.

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  Animas Corporation

  • 965 Chesterbrook Blvd, Wayne, PA

  • Community Health Nurse

    • Sep 2013 - Jul 2014
    • 965 Chesterbrook Blvd, Wayne, PA

    Animas' Customer Technical Support, RN, BSN. As a Tier 3 (RN), I was responsible for patients who were in either Hyperglycemic or Hypoglycemic crises while using their insulin pumps. Required detailed documentation using the company's documentation procedures, networking with other Animas sites around the world, follow up calls to patients, required number of continuing education hours, were all part of this challenging but fulfilling job. Being a good and effective communicator was a must, as we (CTS) do not see our patients but have to troubleshoot their insulin pumps while guiding the patients along the way through phone communication and computer.

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  Maxim Healthcare

  • Exton, PA

  • Home Health Care Nurse

    • Nov 2012 - Aug 2013
    • Exton, PA

    With a Critical Care Nursing background, my patient assignments were mostly ventilator-dependent, total care patients in their home settings.

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  French Pastry School

  • 226 W. Jackson Ave., Chicago, Illinois

  • Pastry intern

    • Jul 2011 - Dec 2011
    • 226 W. Jackson Ave., Chicago, Illinois

    The following recommendation from the Co-founders of the French Pastry School, Chef Jacquy Pfeiffer and Chef Sebastien Canonne, M.O.F., summed up what I did as an intern at the school:"Ms. Marilyn Nicolas was engaged as a French Pastry School student in our L'Art de la Patisserie program from July 2010 to December 2010 and an intern, assisting in both full time programs as well as Continuing Education courses, from June 2011 to December 2011. During that time, she distinguisehd herself not only as a talented student but also as a model intern. We note especially Ms. Nicolas's commitment, initiative, self-motivation, self discipline, reliability, careful attention to all details, team attitude, flexibility, and professionalism. Ms. Nicolas approached her duties with equal enthusiasm whether they were creative in nature or mundane; she completed each assignment she was given to the best of her ability."My primary responsibilities included assisting the teaching chef in all aspects of that day's lesson. This includes prepping for his recipes. getting all the scaled ingredients together, getting all the equipment and tools he'll need for his demo, readying ingredients for the students to use, supervising the students for their before and after class clean up duties. Receiving shipments, stocking supply rooms and walk-in coolers and freezers, doing supply room inventory. Supervising students volunteers to make gift baskets, preparing and packaging school pastry product gifts for the gift baskets. Doing weekly intern product production like making the raspberry pepin, Nougat candies, chocolate candies, Macarons in different flavors, Sable Bretons, Chocolate Hazelnut spread (similar to Nutella). Assisting the Chefs during public events with the scaled ingredients, tools and equipment they'll need for their demos. For continuing education courses, all the ingredients scaled, tools and equipment for each student and chef use I prepare in advance.

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  The French Pastry School

  • Pastry intern

    • 2011 - 2011

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  Wegmans Food Markets

  • Downingtown, PA

  • Creative Cakes pastry associate

    • Oct 2008 - Aug 2010
    • Downingtown, PA

    Customer service, opened the Creative Cakes section of the Bakery, inventory of existing products for sale, kept products with current shelf lives, made staff assignments, baked pies, decorated cakes and other baked products for sale, prepared big batches of special cake icings, gave product demos and samples, occasionally front end seller at the Pastry shop, loaded and unloaded boxes of frozen products and organized deep walk-in freezers. When I worked evening shifts, did deep cleaning of equipment used, stored perishable products in walk-in coolers, and readied supplies for the following day's morning shift staff.

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  Ritz Hotel Paris

  • Paris, France

  • Stage de Patisserie

    • Sep 2007 - Nov 2007
    • Paris, France

    Pastry internship for three months following the 12-week French Pastry Arts program by the Ecole Ritz Escoffier of the Ritz Paris Hotel.

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  Wegmans Food Markets

  • Downingtown, PA

  • Cook 2--Prepared Foods

    • Sep 2004 - Nov 2005
    • Downingtown, PA

    prepared and cooked dishes to sell in the Hot and Cold Foods sections, in the Salad Section, for the Chef's Meals to go, sandwiches made to order, roasted chickens on skewers, gave customer service and customer education while giving food samples, etc.

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  General Warren Inne

  • Malvern, PA

  • Garde Manger assistant

    • Oct 2004 - Apr 2005
    • Malvern, PA

    Worked with Garde Manger, assisted in preparing desserts and plating, fulfilled salad orders, assisted with catering events, use of hot grill/griddle, plated for orders, etc.

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  Medical Center of Delaware, Newark, DE

  • Newark, DE and Wilmington, DE

  • CCRN float/MICU Stepdown Units

    • Mar 1990 - Dec 1996
    • Newark, DE and Wilmington, DE

    As a CCRN I was assigned to different Stepdown Units throughout the hospital taking care of 1-2 critical care patients that are total critical care.

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  St. Mary's Medical Center, Evansville, IN

  • Evansville, IN

  • Charge Nurse Medical-Surgical unit

    • Feb 1988 - Jun 1989
    • Evansville, IN

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  Boonville Convalescent Center

  • Boonville, IN

  • Director of Nursing

    • Mar 1982 - Mar 1984
    • Boonville, IN

    As DON of this 86 bed long term care facility, I was responsible for the overall staffing needs of the Nursing Department which included employment of new employees and their inservice training, imposition of Employee compliance with Nursing Department and facility policies and procedures, and at times, termination of their employment. Worked with interdisciplinary staff to do Utilization Review of patients' records, compliance with State Board of Health regulations and inspections, and management of patient care per Doctors' orders to assure high quality of care for the patients. Assisted with the payroll for my nursing staff.

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  Central Baptist Hospital

  • Lexington, KY

  • ICU-CCU Nurse

    • Aug 1977 - Dec 1981
    • Lexington, KY