Andrew Steifer Email and Phone Number
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After studying and acquiring my Bachelor's Degree in Culinary arts, gaining practical experience through work inside restaurants, I melded my learning interests into the world of Wine and Spirits. An ironic change for me considering my lifelong aversion to alcohol, the newfound expansion of palette allowed me to discover a surprisingly deep appreciation for wine, beer, and the world of spirits in all its shapes and forms. I particularly find obsession in the exploration of what I call the many 'small worlds,' the intricacies and uniqueness in some of the most seemingly singular of fermentations/distillates, especially those worldwide creations that most people haven't heard of.The next few years were spent working in the new wine & spirits-based field while studying, going through the International Sommelier Guild program and earning my official Sommelier Certification. Starting in Total Wine & More in 2015, once I had gained more experience with customer relations, my pursuit of knowledge continued. Within the year, I had studied and passed the tests for: Certified Beer Server (Cicerone program level 1), Professional Sake Advisor, and Certified Specialist of Spirits. That time lasted as long as it could, the weight and reality of working in a very Corporate Corporation coming down eventually despite what I could try and do with my own personal love of the product and trying to share it in genuine ways with my customers. A break was needed for a time, and in doing so allowed me to pursue a course that I had over the past few years come to realized may have been the better option when I started school: Baking and Pastry.Having been blessed almost a year later with an offer from a new starting project headed by one Zac Young, I thus began the path which I am currently still on. The years sense have been filled with me finding my way, experiencing different bakeries along with their styles, and finding my own methods and courses to study and grow my fundamental skills in the pursuit, which I continue today.Whether it's Wine, Beer, Spirits, Food, Baking, Pastry, Cheese, or any other number of sense-related endeavors, my interest and expansion into this career is a continual process. Never do I want to stop learning or exploring various avenues to find the position that I can contribute the best of myself into. If I can then share the wonderful things which I have learned with other people, whether it be coworkers or customers.... then that is just the best reward is it not?
France 44 Wines & Spirits
View- Website:
- france44.com
- Employees:
- 22
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Lead BakerFrance 44 Wines & Spirits Oct 2019 - PresentMinneapolis, Minnesota, United States• Developed, recorded, and executed new and unique baked products for mainstay, seasonal, and dietary designations • Reacted to changing baking display needs over time with new strategies and appropriate adjustments • Took over and headed role for production, scheduling, and organization of weekly sweet and savory pies • Created working connections alone with leads in various departments during time of shifting management • Initiated recording of holiday sales numbers for future strategizing, alongside other organization documents • Worked in teams of 2 to handle and keep up with busy holiday periods and constantly growing catering needs • Gained additional decorating practice and skills through holiday cake and seasonal cupcake needs • Set up, maintained pars on, and restocked pastry case as needed throughout production days • Trained and quality checked new employees in needed recipes, kitchen workflow, managing pars, and similar tasks
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BakerThe Swedish Crown Bakery Aug 2019 - Oct 2019Anoka, Mn
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BakerRevolution Hall Oct 2018 - Jul 2019Roseville, MnTrained by and worked alongside Chef Zac Young in his first Piecaken Bakery concept• Reproduced variety of bakery items to recipe specifications and finished quality standards in large production • Practiced and responsible for higher-end products such as macaroons, galaxy glazed cakes, frostings, and more • Delegated needed tasks among bakery team members to keep schedule and timing • Kept tabs on various product levels out front and in back, updating production list accordingly • Printed, labeled, packed and shipped specialty weekly product orders
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Warehouse WorkerJohnson Brothers Liquor Co Dec 2017 - Oct 2018• Lifted and organized heavy merchandise in a fast paced environment • Inspected quality and correct descriptions of specialized item orders along a moving line • Given responsibility over handling of higher-end, valuable items for clients
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Wine Team MemberTotal Wine & More Oct 2015 - Dec 2017Maple Grove, Mn• Became first Total Wine Professional in Minnesota-Wisconsin Market through study programs • Interacted with a variety of customers to help discover new and old favorites, plan events, and learn • Proactively requested and gained responsibilities tied to teaching fellow employees and customers • Studied world wine producers and traveled to California wine country • Organized and re-organized mass quantities of wine storage and display -
Sales Associate/Specialty TasterVom Fass Usa Jun 2014 - Dec 2015◦ Met customers with welcome arms and caring, helpful demeanor ◦ Utilized food, wine, and spirit knowledge to describe and guide customers through products ◦ Handled spirit tasting experiences in unique, tricky environment ◦ Assisted in event development, organization, and run-through ◦ Developed and maintained relationships with other businesses and wine distributors ◦ Paid attention to and applied various sales strategies as taught through training -
Cashier/StockingCorcoran Bottle Shop Oct 2013 - Nov 2014Corcoran, Mn◦ Stocked and handled a larger storefront, walk-in cooler, and back area as needed. ◦ Took in, checked, and signed off on various deliveries. ◦ Helped customers with wine, spirit, and inventory related questions and selections. ◦ Checked customer identification as is needed. ◦ Handled cashier and inventory POS system. ◦ Opened and closed down cash register, POS, and storage at store opening and closing periods
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Research & Development/InternshipToast Wine Bar & Cafe Jan 2012 - Mar 2012Greater Minneapolis-St. Paul Area◦ Researched various world wine regions in their histories, products, cuisine and traditions. ◦ Compiled outlines of Café wines and regions related for employee study and story relation. ◦ Created basic Excel formula sheets for inventory ◦ Development of Cost-Price Sheet Analysis sheets ◦ Shadowed Management in Café and distillery projects.
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Store Worker/Tastings DirectorSkyway Wine & Spirits Jul 2011 - Jan 20127Th And Marquette, In Skyway◦ Directed, set up, and presented small weekly wine tastings for customers. ◦ Organized a large volume of wine and spirits product within a small, confined area. ◦ Assisted customers in wine-related questions, selections, and searches. ◦ Handled cashier and inventory POS system. ◦ Checked customer identification as was needed.
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Line CookRed Stag Supperclub Aug 2011 - Dec 2011Minneapolis, Minnesota◦Operating Salad and Friar stations on busy weekend nights ◦ Closing and cleaning of the line at the end of the night
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Prep Cook, Line CookThe Bulldog Ne Apr 2010 - Jul 2011◦ Consistently chopping and slicing products for on-line sauces, dressings, spread, etc. ◦ Constant change in demand of needing to work in team and solo preparation. ◦ Setting-up, handling, closing-down and keeping organized hi-diversity Cold Station. ◦ Organized walk-in cooler during distress to create efficient and welcoming environment. ◦ Initiated training to gain knowledge and skills, becoming more flexible in ability to work crossfunctionally. ◦ Initiated temporary period of house-made charcuterie items, marmalades, and higher focus in pickles, soup, and other specialty items. ◦ Introduced procedure for from scratch, handmade corned beef. Reacted to multiple short-notice/on-call situations.
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InternToast Wine Bar & Cafe Jan 2010 - Apr 2010Assisted in all facets of food production from opening to closing, dishwashing, making and rolling pizza dough by hand, putting together artisan cheese and meat plates, and assisting front of house when needed. Also learned basic knowledge on wines and tastings.
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CatererWildside Caterers, Llc. Sep 2008 - Oct 2008Assisted other local and non-local chefs during Republican National Convention in large-scale culinary preparations.
Andrew Steifer Skills
Andrew Steifer Education Details
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L'Ecole Internationale Du Savoire-Faire Francais (Online Course)Passed -
International Sommelier GuildPassed
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International Culinary Schools At The Art Institutes Of MinnesotaCulinary Management
Frequently Asked Questions about Andrew Steifer
What company does Andrew Steifer work for?
Andrew Steifer works for France 44 Wines & Spirits
What is Andrew Steifer's role at the current company?
Andrew Steifer's current role is Baker at France 44 Wines & Spirits.
What is Andrew Steifer's email address?
Andrew Steifer's email address is an****@****usa.com
What is Andrew Steifer's direct phone number?
Andrew Steifer's direct phone number is +176323*****
What schools did Andrew Steifer attend?
Andrew Steifer attended L'ecole Internationale Du Savoire-Faire Francais (Online Course), International Sommelier Guild, International Culinary Schools At The Art Institutes Of Minnesota.
What are some of Andrew Steifer's interests?
Andrew Steifer has interest in Sommolier Training, New Culinary Styles/techniques/trends, Line Experience, Management Training, Cheese And Cured Meats, Local Farms And Produce, Beer And Other Alcohol Education.
What skills is Andrew Steifer known for?
Andrew Steifer has skills like Food, Culinary Management, Sauces, Culinary Skills, Wine, Chef, Sanitation, Food Processing, Time Management, Training, Baking, Craft Beer.
Who are Andrew Steifer's colleagues?
Andrew Steifer's colleagues are Kristin Bryan, Emily Cochrane, Kennedy Septon, Katie Renner, Tk Mehlhaff, Sam Weisberg, Sarah Whealon.
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