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Curriculum vitae
Skills:
- Understands cooking terminology and cooking
methods
- ServSafe certified
- Proficient in baking and pastry
- Experienced in formulating and preparing menus
- Proficient in pantry work with some garde
manger experience
- Proficient in meat fabrication
- Front-of-house food and wine service
- Experienced in pastry and baking, particularly
artisanal bread
Work Experience:
Bread baker Amy's Bread,
New York NY 03/08 - present
Pastry Eleven
Madison Park, New York, NY 03/08 - present
Intern Baker Della
Fattoria, Petaluma, CA 07/07 - 11/07
Front-of-house American Bounty
Restaurant, Hyde Park, NY 11/06 - 2/08 (when not on
externship)
- Table service, wine and beverage service
Pantry, Sauté Redfield’s at
The Marx, Syracuse, NY 07/06
- Worked variety of stations including pantry,
saute and grill, under CIA grad Dale Van Gelder
Intern Cook Terra
Restaurant, St. Helena, CA (Napa) 12/05-05/06
Intern Cook
Oneonta Job Corps, Oneonta, NY 04/04–05/05
- Prepared food for special events working under
the supervision of CIA graduate Chef
Eric Erway
- Operated industrial kitchen equipment
- Learned and practiced proper safety and
sanitation on a daily basis
- Developed and hosted a luncheon for 20
people. Menu
consisted of 5 courses, which included amuse, appetizer, soup,
entrée,
and dessert.
Pantry
Pastabilities,
Syracuse, NY
07/03–01/04
- Prepared salads and appetizers and pasta dishes
Pantry
Empire Brewing Company, Syracuse, NY 07/03 –
09/03
- Louisiana/Creole style cooking, worked making
salads, appetizers and main entrées
Pantry
Tsunami’s Asian Grill, Syracuse,
NY 08/02 – 06/03
- Prepared specialty salads, appetizers and
worked the pastry station making exotic desserts
Pantry and
Sauté Hooligans Sports Grille,
Liverpool, NY 08/02 – 06/03
- Prepared salads, appetizers, and worked the
sauté station making entrées, working under CIA graduate
Chef Paul Trujillo
Education:
The Culinary Institute of
America, Hyde Park, NY April ’05-Present
Oneonta
Job Corps Academy Oneonta,
NY April ‘04 – March ‘05
o Completion of
Culinary Arts
Onondaga
B.O.C.E.S. Liverpool,
NY May ‘03
o Obtained GED
diploma
Member American Culinary Federation
References available upon request
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Scott Turbee
graduate of baking and pastry program, 2008
Culinary Insitute of America
Scott Turbee
graduate of culinary program, 2006
Culinary Insitute of America
Tour guide at CIA
Chef Eric Erway, CIA grad and mentor, with Scott
Pictures
of first graduation
More
pictures
Pictures of second graduation
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