Adam Bates Email & Phone Number

Pittsburgh, Pennsylvania, United States

Pittsburgh, Pennsylvania, United States

www.harrisonsfinepastries.comHarrison’s Fine Pastries was established in 2018 in the East Liberty neighborhood of Pittsburgh, PA. Our chefs have years of experience working worldwide in high-end French pastry and believe in providing the very best to the people of Pittsburgh. We aim to provide unforgettable desserts without the pretentious airs or hefty price tags.

Los Angeles, California

- Supervised hiring/recruitment, product and ingredient sourcing, and standardization of recipes and operational procedures for a multi-outlet (restaurant, bakery, and patisserie) venue with a pastry BOH staff of 20- Developed highly seasonal menus, using only the best-quality ingredients available- Produced plated desserts, mignardises, sorbets and ice creams for the restaurant, as well as a line of petits gateaux, gifting/retail items, entremets, and made-to-order items for the patisserie- Supervised all production, lamination, proving, and baking of viennoisserie at only the highest standard- Regularly dealt in high-volume while upholding the highest standard of quality, cleanliness, and efficiency

Glenorchy, New Zealand

- Created three distinct options for plated dessert and petits fours courses for the daily-changing tasting menu - Responsible for creation of dietary desserts and petits fours catered to each guest’s individual requests - Managing stock and ensuring freshness of all pastry ingredients and mise en place, including the daily-changing selection of ice creams and sorbets - Typed a clear and concise information sheet with photographs for each night’s dessert and petit four options to ensure clarity and understanding between the pastry section, the rest of the kitchen, and the service staff - Filled orders for special requests such as birthday cakes, family-style options, and tarts

Greater Pittsburgh Area

-Produced high-end and multi-layered desserts utilizing many different skills in pastry-Experienced in both classical French pastry and modern techniques/designs-Created original pastries on a weekly basis and wrote precise recipes for replication by cooks-Led a team of cooks and wrote daily prep sheets to accomplish tasks efficiently and with a high attention to detail-Performed checks of both finished and in-progress pastries to assure standardized quality

Greater Pittsburgh Area

- Responsible for production of all plated desserts and their accompaniments , on both a printed dessert menu and a daily-changing specials menu, at one of Pittsburgh's Top 25 Restaurants- Solely responsible for production of all petits fours, breads, ice creams and sorbets - Created custom menus for private parties and off-site events for up to 250 guests - Wrote weekly prep lists and worked independently to accomplish tasks on time and with high qualityAwards/Accomplishments: Plated dessert was listed #79 by New York Magazine on Grub Street’s February 2012 list “101 of America’s Most Crazy-Awesome New Desserts”

Greater Pittsburgh Area

-Cooked all food to order while managing inventory, directing prep, and preparing custom menu items for on- and off-site catering events-Worked long hours in a fast-paced and high-volume kitchen while maintaining attention to detail-Created and produced daily-changing specials to be sold deli-style from a display case