Kyle Buttram Email & Phone Number

● Manage and produce desserts for 9 restaurants, room service, retail outlets, and banquets● Manage employee performance and development through training, coaching, performance management or corrective action.● Develop new seasonal dessert menus for restaurants and banqueting.● Created SOP for food ordering, cleaning, and production

Austin, Texas

Austin, Texas Area

After much discussion with my wife I decided to venture out and start my own business. It began with an idea of better merging the world of coffee and pastry. Its very rare to find a coffee shop that bakes there own pastries from scratch and vice versa with bakeries that have a quality coffee program. The journey started at the local farmers market where I would bake Parisian inspired pastries and serve cold brew coffee and pour over coffee. After testing the market, I decided to become a true "Austinite" and open my own food trailer. In everything I do, I decided it would be better and more fun to build the trailer myself. A few months later I was all over Austin in my traveling cafe serving up espresso, coffee, and breakfast sweets for everyone. Owning the business I wore all of the hats. I did all of my own branding, marketing, design, taxes, inventory, ordering, you name it I did it.

Little Rock, Arkansas

I am one of 3 bakers in the kitchen. Together it is our job to prepare all doughs and fillings for all breakfast pastries and lunch menu. A typical day will start at 3:30am where I will start proofing the croissants, move on to making the muffin batter, bagel dough, and other laminated pastries. We have a sourdough starter, his name is Weezer, that we feed and use for our sourdough bread made daily. Once breakfast is baked and staged in the display case, I would move on to lunch prep. I would prepare a soup and salad , that alternates very often, along with sandwiches ready for the panini press. I help out with dishes, inventory, and ordering.

Little Rock, Arkansas Area

As a pastry sous chef I run lunch and dinner service for pastries. I make all of the desserts for lunch and dinner which normally includes chocolate mousse cake, raspberry cheese cake, rhubarb parfait. I make and spin all of our homemade ice creams.Large banquets are a fun challenge. Making desserts for as many as 500+ people is a fun time that I enjoy.

Monterey, Ca

I loved my time while living and working in Monterey, CA. Of course who wouldn't? Awesome weather, beautiful climate and scenery; it is truly one of God's finest works.My time there was during my externship from CIA. I instantly had a great rapport with my manager and co-workers. Working with wonderful people at one of the world's most prestigious resorts was wonderful. Not to mention the unlimited golf on the courses that I certainly took advantage of, such as The Links at Spanish Bay, Spyglass Hill, and of course the world famous Pebble Beach.My work there included baking breads, making the desserts, along with baking and decorating cakes. When I arrived, the only person who made the cakes was my chef and boss. However, after she saw pictures on Facebook of the cakes I made, she put me in charge of making cakes. This was the first place I actually received a hundred dollar tip for a kid's birthday cake from one of the moms who used Spanish Bay Inn for her son's party.One highlight of working there was helping to work the Pebble Beach Food and Wine Festival. I was able to meet and work with several world famous chefs such as Chef Ming Tsai of NY's Blue Ginger Co., Claudia Fleming Pastry Chef at The North Fork Table, and Hedy Goldsmith a pastry chef with numerous restaurants in the Miami FL area.

Hyde Park, Ny

During my education at the CIA I was privileged to work here under Chef Francisco Migoya. This gave me the actual "hands-on" experience that allowed me to hit the ground running after graduation. Chef Migoya demanded professionalism and excellence that sets you apart from other chefs and workers in the restaurant business. When leadership demands excellence, people will perform to that level and the team will achieve greater success.As John Maxwell has said "everything rises and falls on leadership". It was here I saw that lived out daily.

Baking & Pastry Arts, Baking And Pastry Arts/Baker/Pastry Chef, Associates

Activities and Societies: Pastry ChefThe Culinary Institute of America is known as "the world's premier culinary college", that's what.

Business Administration And Management, General

I attended UCA with many of my friends from Joe T. Robinson High School. I obtained my basics but soon realized the career choice I had.

High School Diploma, Freshman - Senior

Activities and Societies: Football wide receiverFun days hanging out with all my friends!