Experience

Cedar Ridge High School
• United States
• 1 - 100 Employee
• Culinary Instructor

  • Aug 2019 - Present


G&M Catering

• Events Services
• 1 - 100 Employee

• Head Pastry Chef @Facebook ATX

  • Aug 2018 - Jul 2019

  Pastry chef servicing all Facebook employees in the Austin area through the joy of baking! Pastry chef servicing all Facebook employees in the Austin area through the joy of baking!



The Art Institutes

• United States
• Higher Education
• 700 & Above Employee

• Baking and Pastry Instructor

  • Jun 2017 - Aug 2018

  Teach all related coursework for the Baking and Pastry Program. Teach all related coursework for the Baking and Pastry Program.



Central Market

• 1 - 100 Employee

• Catering Manager

  • Feb 2016 - Apr 2017

  Manage a catering team and satellite store responsible for 3+ million in annual sales by promoting positive customer service skills, team work, time management and organization, good communication skills and problem-solving skills. Coordinate communication between the catering team and all other departments, courier service companies and back of the house production teams to ensure food quality and accuracy with orders. Responsible for employee scheduling and coaching, inventory, sales growth and company financials as they relate to the catering department. Streamlined and organized the invoicing system to increase productivity of time-sensitive materials and provide security for client financial and contact information. Proven results by increasing annual sales by 5% in my first six months and reducing net-30 debt from over 50K to a zero balance. Share my passion and knowledge of food with my team and other department leaders in weekly and quarterly meetings to keep current with food trends, exchange ideas, forecast and increase sales and improve working strategies.



Auguste Escoffier School of Culinary Arts

• United States
• Education Management
• 200 - 300 Employee

• Baking and Pastry Instructor

  • Jan 2010 - Jan 2016

  Taught all coursework related to the pastry arts program including ServSafe Food Safety Mgmt, cooking principals, culinary math and science, baking fundamentals, American and European-style cakes, artisan breads, healthy and/or special dietary needs cuisine, advanced plating, chocolates and confisserie, international desserts, molecular gastronomy techniques, buffet production and entrepreneurship. Assisted the culinary leadership team in the instruction and organization of culinary classes and events on fabrication of meat, poultry and fish, pastas and artisan breads, breakfast cookery, knife skills, wine introduction and stocks and sauces. Developed and implemented the baking and pastry program for all Escoffier campuses. Filmed instructional videos for use in the classroom as well as the Escoffier online baking courses.



Sweet Cakes Bakery

• United States
• Food and Beverage Manufacturing
• 1 - 100 Employee

• Owner / Operator/Consultant

  • Jan 2000 - Dec 2009

  Started pastry consulting and wholesale pastry catering business specializing in wholesale cakes and baked goods, as well as wedding cakes. Clients included major wedding event venues in the Austin and Central Texas area, catering companies throughout the Austin area, The Marriott Hotel-downtown location, First Lady Laura Bush, as well as various celebrity and private clients. Started pastry consulting and wholesale pastry catering business specializing in wholesale cakes and baked goods, as well as wedding cakes. Clients included major wedding event venues in the Austin and Central Texas area, catering companies throughout the Austin area, The Marriott Hotel-downtown location, First Lady Laura Bush, as well as various celebrity and private clients.



Real Food Daily

• United States
• Real Estate
• 1 - 100 Employee

• Consultant/Exec Pastry Chef

  • Nov 2007 - Dec 2008

  Recruited to assist w/opening and development of an organic, vegan and kosher bakery in West Hollywood and Santa Monica. Client requested the development of a standardized recipe book consisting of seasonal dessert recipes to fulfill their menu needs for 1 year, as well as an entire re-vamp of their current pastry program for all 3 restaurant locations. Duties included recipe and menu development, costing, setting up vendor accounts, employee hiring/training/coaching/scheduling, determining bakery production needs, setting up a delivery system for all locations and participating in quarterly corporate meetings to ensure company goals were met or exceeded.



Zanzibar Cafe's Inc.

• Restaurants
• 1 - 100 Employee

• Consultant/Exec Pastry Chef

  • Jun 2006 - Sep 2007

  Recruited to create a baking program for an existing cafe in Pacific Beach, CA and assist w/development and opening of European-style Bistro in downtown San Diego, CA. Duties included menu and recipe development, hire/train pastry staff, determine daily PAR's and bakery production for both locations and all off-site catered events, set up delivery system for all products, communicate w/owner daily to ensure products met client needs, maintain weekly inventory, monitor and prepare P&L statements, travel to/from each location daily to ensure product quality, quantity and cleanliness standards were being met.



Heaven Sent Desserts

• United States
• Food and Beverage Services

• Consultant/Executive Pastry Chef

  • Nov 2005 - May 2006

  Recruited to develop menu and recipes for a brand new dessert concept in San Diego, CA. Daily menu consisted of 50 dessert options consisting of 130 scratch-made components to create a variety of products. Products ranging from classic french pastries, cookies/brownies, cheesecakes, pies/tarts and assorted breakfast pastries to plated desserts and specialty cakes. Set up vendor accounts, managed kitchen staff, determined daily production needs, managed inventory, assisted w purchase of all equipment and small-wares and worked with owner and investors to create marketing strategies to increase excitement and awareness of the concept prior to opening.