Kelsey Jones Email & Phone Number

I worked as a baker at Crave for two years saving up money to make my dream of going to pastry school in Paris a reality. Upon finishing pastry school top of my class, I completed a two month internship at a 1 Michelin star restaurant (hexagone) and 2 Michelin star restaurant (histories) which was a very challenging and rewarding experience. Once returning back to Canada I was offered the position of Pastry Chef back at Crave and had the opportunity to lead and train a team of bakers to uphold the high standard of baking myself and the company strive for. I created cakes, wedding cakes, and came up with and tested new flavours and recipes for the company. I also had the opportunity to begin teaching cake and decorating classes for the public through Crave. After fulfilling my contract with Crave I accepted a position at Eden, a five diamond restaurant located in The Rimrock Resort Hotel in Banff. While working at Eden I had the the opportunity to run the pastry kitchen and create new menu items and train new staff to the five diamond standards.I left Eden to travel for three month and when I returned to Banff I joined the Banff Hospitality Collective for two and a half years doing desserts for Chuck's Steakhouse and the Three Bears Brewery.When I received the opportunity of returning to Eden at the Rimrock Resort Hotel, I jumped at the opportunity as working in Michelin starred restaurants had given me a love for fine dining desserts. I continued my journey creating new menus and managing/training new staff the five diamond standard at Eden for 1.5 years.I have since rejoined the Banff Hospitality Collective as their Executive Pastry Coordinator.

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  Le Cordon Bleu Paris

  Pastry