Executive Chef/Executive Baker

• Aug 2022 - Present

Principal Lead Instructor

• Sep 2016 - Jan 2022

Lead a team of eight in the daily operations of teaching in person and virtual classes to the home baker of varying ages and skill sets Increased both sales and overall revenue leading to a positive NOP at the end of the second fiscal year in the positionOversee the budgeting, class management and forecasting associated with a successful small businessEnsure that each guest receives the Zingerman’s Experience while interacting with Bake! staff Responsible for building both the public and private class curriculum from 12 classes a week to up to 18 classes a week Emphasis on teaching about quality ingredients and the benefits of home baking

Adjunct Culinary Instructor

• Sep 2020 - Dec 2021

Teach a 3 hour credit course on the basics of ingredients specific to pastry artsDevelop curriculum and recipes to complete in the allotted weekly time frame, including quizzes and weekly lesson plans Emphasis on technique, sanitation, and proper equipment handling when in the lab Teach a 3 hour credit course on the basics of ingredients specific to pastry artsDevelop curriculum and recipes to complete in the allotted weekly time frame, including quizzes and weekly lesson plans Emphasis on technique, sanitation, and proper equipment handling when in the lab

Chef Instructor

• May 2014 - Sep 2016

Under the purview of my fellowship, I was an instructor for the back-of-house undergraduate student operated restaurant course. Under the purview of my fellowship, I was an instructor for the back-of-house undergraduate student operated restaurant course.

Head Chef

• Nov 2013 - Apr 2014

Prepared and served 150+ clients two balanced, multi-course meals a dayMaintained a consistently varied menu and maintained morale in the kitchen when faced with staff turnover and an uncertain work environmentImproved the quality of food served by making all food from scratch while maintaining a tight budgetEncouraged and supported kitchen staff to try new recipes and implemented subsequent menu changes based on client feedback Prepared and served 150+ clients two balanced, multi-course meals a dayMaintained a consistently varied menu and maintained morale in the kitchen when faced with staff turnover and an uncertain work environmentImproved the quality of food served by making all food from scratch while maintaining a tight budgetEncouraged and supported kitchen staff to try new recipes and implemented subsequent menu changes based on client feedback

Executive Chef

• Apr 2011 - Sep 2013

Led 10 cooks, assistant cooks, and kitchen helpers in two separate kitchensOversaw all ordering, sourcing, and menu planning for a rotating three week menuEstablished relationships with local farmers to support the vision of Alaska grown produceDeveloped a rapport with the Alaska DNR and participated in the Alaska Grown Program to receive financial reimbursement for using Alaska produce Accommodated a multitude of special diets for guests’ needs in a remote locationHeaded up many unique culinary projects among kitchen staff to the benefit of the guests

Pastry Sous Chef

• Jan 2010 - Apr 2011

Planned weekly dessert menus and sourced necessary specialty ingredientsPlated and prepared from scratch all dessert items and petit fours for both formal and informal events of 200 guests at the College Planned weekly dessert menus and sourced necessary specialty ingredientsPlated and prepared from scratch all dessert items and petit fours for both formal and informal events of 200 guests at the College

Private Client

• Nov 2007 - Sep 2009

Cooked three meals a day for the client, her guests, and staffSourced local and organic ingredients for all mealsEnsured that meal service ran smoothly and acted in the capacity of a house manager when needed Cooked three meals a day for the client, her guests, and staffSourced local and organic ingredients for all mealsEnsured that meal service ran smoothly and acted in the capacity of a house manager when needed

Pastry Cook

• Oct 2003 - Apr 2006

Supervised a nighttime crew of 4 cooksPlated and prepared desserts for special events for 1500 guests Supervised a nighttime crew of 4 cooksPlated and prepared desserts for special events for 1500 guests