Audrey Vierk Email & Phone Number

Sacramento, California, United States

I am currently working as a party chef, creating the components for and assembling an array of various desserts and entremets. Including but not limited to multiple tarts, cakes, and mousses.

Charleston, South Carolina, United States

Oversaw the daily production of pastries and desserts for seven restaurants as well as the varying events. I also recipe tested, created, and produced a variety of breads, plated deserts, pastries, and confections.

San Antonio, Texas, United States

I lead the pastry team, for two sister restaurants. Allora, a fine dining Italian restaurant and Arrosta, a fast casual Italian restaurant. I oversaw the creation, testing, and production of various breads and plated desserts for both restaurants. In addition to creating the schedule and production lists for the entire pastry team.

San Antonio, Texas Metropolitan Area

This position contains two separate roles, cupcake production and sweets production. Cupcake production includes adding together the orders and par numbers to create a list of the quantity needed for each type of cupcake as well as any orders for cakes. Making the various batters, baking them off and prepping for the next day. Sweets production includes baking off cookies, scones, muffins and popovers for breakfast as well as prepping pies, cheesecakes, and bars for front of house. After all the sweets and breakfast items are baked off to sell, I would prep any items needed for the coming days, as well as any future orders.

Purdue University Campus

The main responsibilities of this job are to ensure that the athletes are aware of their homework assignments and when they are due, that they understand the material being covered in their classes, and to assist with any classes that they might be struggling in.

Lafayette, Indiana

In this job I was responsible for preparing all of the sweets and baked goods in the morning, baking them in the oven, and putting them on display all before the bakery opened at 7am. After we opened I helped knead and shape the bread dough to be baked in the oven. As well as, making and preparing any mixes or batters for the next day. In addition to baking, I also assisted with making sandwiches, packaging the baked goods and helping customers. In addition to baking, I was also the project manager for their stand at multiple farmers markets. I was solely responsible for setting up and tearing down the stand, inventory, sales, and customer service.

Associate Of Arts And Sciences - Aas, Baking And Pastry Arts/Baker/Pastry Chef

Hospitality And Tourism Management