Creating custom pastries for Home or Business. Supplying area Restaurants with specialty desserts, catering to Individuals for specialty cakes and pastries. Constantly striving to excel by combining flavors, and textures, adapting recipes for those who prefer a gluten free, or lactose free option. Striving to always use organic, sustainable ingredients and stressing seasonal flavors and healthy options. Available for Hands on Seminars & Tutorials for groups with Chef Blythe Beck

Creating signature desserts for eclectic Restaurants in the Heart of Oak Lawn, & Park Cities, in Dallas, Texas

Opening a Restaurant for BREAKFAST in a Hotel with a 100% occupancy is a challenging effort. To get 4 Star recognition is The Reward

Responsible for production of all breads, breakfast pastries, and desserts for craft restaurant, catering, room service, and banquets.Responsible for production of ice creams, sorbets, and recipe database.Responsible for training of all new employees, scheduling, ordering and inventory of Pastry department.Responsible for Hotel’s GREEN project of composting and re-cycling, and the maintaining of Eco-sure daily logs.

Located in The W Hotel in Dallas, Texas. I oversee the pastry production for both The Restaurant: CRAFT, along with Hotel Banquets, catering and special events. The restaurant specializes in seasonal offerings that we try to carry over to our outside functions.

Designed and developed dessert menus with Chef Todd Erickson, then Chef Blythe Beck, which resulted in the Candied Apple Crème Brule. This dessert was featured in several local magazines and appeared on The Food Network.Developed recipes and lead production on all breads, doughs, and pastry.Maintained sanitation standards throughout the entire kitchen as outlined by ServSafe Sanitation.

Responsible for the planning, development and training for the restaurant opening.Responsible for the ongoing planning, development and training of entire Back of House and Front of House.Facilitated training programs for food quality, suggestive selling, wine pairings, operational standards and teambuilding, which resulted in retaining over 90% of original opening staff.Developed and tested new food items and representing the Restaurant on various local Morning Media Programs.Partnered with Owner on all new menu rollouts, booking, orchestrating and hosting catered parties.

Created and produced award winning wine list by establishing relationships with wine buyers and winemakersDeveloped French Bistro Menu with Chef Mynetta Cockrell, pairing wines from shelves to table offering selections at retail prices rather than restaurant markup.Responsible for the hiring, training and maintenance of all Front of the House StaffCollaborated with owner on marketing the WINEBAR through local publications, which resulted in being rated #1 hot Spot by Dallas Morning News and Wine Spectator Wine Award of Excellence.

Responsible for the planning, development, and training of the Front of the House staff; including Bartenders, Servers, Server Assistants, and Hosts.Maintaining uniform Service Standards throughout the three locations.Training all new managers on service standards.