Curriculum Vitae
Education:
The Culinary Institute of America ~ Hyde Park, NY
- Associates in Baking & Pastry Arts ~ February 2008
- Associates in Culinary Arts ~ December 2006
Oneonta Job Corps Academy ~ Oneonta, NY
- Completion of Culinary Arts March 2005
Work Experience:
Baker Scarlett Begonia Santa Barbara, CA September 2011 – present
Line cook Birnam Wood Golf Club Montecito, CA August 2010 – present
- Accustomed to revolving menus on a weekly basis ranging from banquets and buffets to fine-dining styled cuisine
Line cook, waiter Piatti Ristorante & Bar Montecito, CA August 2009 – present
- Performed daily preparation tasks as well as ran pasta and garde manger stations
Chef (culinary and baking and pastry) FOH ~Sojourner Café ~ Santa Barbara, CA ~ December 2008 – November 2009
- A “Jack-of-all-trades” working in the kitchen as well as front-of-house
Bread Baker Amy’s Bread ~ New York, NY ~ May 2008 – September 2008
- Shaped, baked, and packed a variety of artisan breads
Pastry Cook Eleven Madison Park ~ New York, NY ~ March – June 2008
- Prepared a variety of pastries and mignardises
Front-of-house, pastry American Bounty Hyde Park, NY Nov 2006 – Mar 2008
- Table service, wine and beverage service, pastry, teaching assistant
Class assistant Culinary Institute of America Hyde Prk, NY Nov 2006 – Mar 2008
- Assisted professors in teaching continuing education classes to adults and children
Intern Baker Della Fattoria ~ Petaluma, CA ~ July – November 2007
- Worked a variety of positions in a full-scale bread production bakery including dough mixer, shaper, scorer, unloader of the ovens, and bread packer.
Intern Cook Terra Restaurant ~ St. Helena, CA ~ Dec. 2005 – May 2006
- Garde Manger and plated desserts under Chef Hiro Sone
Intern Cook Oneonta Job Corps Oneonta, NY ~ April 2004 – March 2005
- Prepared food for special events; operated industrial kitchen equipment; learned and practiced proper safety and sanitation on a daily basis. Final exam: Developed and hosted a five-course luncheon for 20 people. Worked under CIA graduate Chef Eric Erway.
Pantry Pastabilities ~ Syracuse, NY ~ July 2003 – Jan. 2004
- Prepared salads, appetizers and pasta dishes
Pantry Empire Brewing Company ~ Syracuse, NY ~ July – Sept. 2003
- Louisiana/Creole style cooking, worked making salads, appetizers and main entrées
Pantry Tsunami’s Asian Grill~Syracuse, NY ~ March – June 2003
- Prepared specialty salads, appetizers, and worked the pastry station making exotic desserts. Worked under Steve Samuels, executive chef of Ambrosia.
Pantry and Sauté Hooligans Sports Grille ~Liverpool, NY ~ Aug. 2002 – April 2003
- Prepared salads, appetizers, and worked the sauté station making entrée. Worked under CIA graduate Chef Paul Trujillo.
Earlier job experience: dishwasher, sandwich maker, fish prep, caterer’s assistant.