Experience

REAP Food Group

• United States
• Non-profit Organizations
• 1 - 100 Employee

• Communications Manager

  • Oct 2021 - Present



Deer Creek Malthouse

• United States
• Farming
• 1 - 100 Employee

• Product Development, Communications Manager

  • Feb 2020 - Present



Cadence Restaurant

• United States
• Entertainment
• 1 - 100 Employee

• Co-Owner, Pastry Chef

  • Feb 2018 - Nov 2021

  Cadence was a regional American BYOB restaurant in South Kensington, Philadelphia. As much as possible we sourced everything from ingredients, to textiles, to wood for our tables from local sources whose practices we respect. As Pastry Chef I have always aimed to disrupt the common conception of dessert, replacing sugar and neutral flavors with naturally derived sweeteners, grains, plus of course locally sourced and underutilized fruits & vegetables. Meanwhile, as Co-Owner with my husband and Chef Jon Nodler, I shared in all restaurant responsibilities, including restaurant conceptualization, health department compliance, interior design, pastry menu development, farmer and cheesemaker outreach, prep cooking, line cooking, training, and website maintenance. My role during COVID-19 expanded to simultaneously include Front-of-House management, serving, expediting, and managing all customer relations. Show less



Fork Restaurant, High Street on Market, High Street on Hudson, A. Kitchen, Rival Bros. Coffee

• Philadelphia, PA

• Pastry Chef

  • Jul 2013 - Jan 2018

  Developed and executed--along with a trained pastry cook team under my supervision--all pastry-related items for multiple three service restaurants functioning 7 days/week. Worked closely with local farmers and cheesemakers to consistently source good ingredients produced using ecologically sound practices. Developed and executed--along with a trained pastry cook team under my supervision--all pastry-related items for multiple three service restaurants functioning 7 days/week. Worked closely with local farmers and cheesemakers to consistently source good ingredients produced using ecologically sound practices.



Fork Restaurant

• Restaurants
• 1 - 100 Employee

• Head Baker

  • Jan 2013 - Jun 2013

  Executed and developed a bread program for Fork Restaurant and the former Fork Etc. cafe. Executed and developed a bread program for Fork Restaurant and the former Fork Etc. cafe.



R2L Restaurant

• Pastry Cook

  • Sep 2012 - Dec 2012

  Plate desserts, prep, bread production. Plate desserts, prep, bread production.



Nostrano Restaurant

• Assistant Pastry Chef

  • Jun 2011 - Jul 2012

  Plated desserts; produced breads and pasta; prepped; assisted in menu development; took inventory; ordered from distributors and farmers.

• Pastry Cook

  • Sep 2010 - Jun 2011

  Plated desserts; prepped desserts, bread and pasta; assisted in ordering from farmers.



Madison Sourdough Co.

• Madison, Wisconsin Area

• Baker

  • Apr 2010 - Sep 2010

  Mixed doughs for bakery, wholesale, and farmers market retail; assisted in pastry production; sold at farmers market; baked breads in 4-deck oven. Mixed doughs for bakery, wholesale, and farmers market retail; assisted in pastry production; sold at farmers market; baked breads in 4-deck oven.



Ironworks Cafe, Goodman Community Center

• Food/Beverage Manager

  • Jan 2009 - Jan 2010

  Managed front-of-house activity; produced beverages, baked goods and savory items; assisted in planning and executing cafe and catering menus; trained staff; took inventory; ordered from distributors and farmers. Managed front-of-house activity; produced beverages, baked goods and savory items; assisted in planning and executing cafe and catering menus; trained staff; took inventory; ordered from distributors and farmers.