Help with preperation of French Macarons and meriungues

Responsible for basic prep for take home meals

●Pitch, develop and test recipes for all brands for both print and digital including Food & Wine, Southern Living, Eatingwell, Allrecipes, People, Martha Stewart, Real Simple.● Contributed to Meredith Premium Publishing for Better Homes & Gardens and Cooking Light including in depth topics such as olives, Instantpot, rice, pizzas, vegetarian, air fryers● Collaborate and communicate with Brand Managers and Test Kitchen Managers, both in person and virtually, regarding recipe changes and photography, ensuring brand achieved results● Responsible for tasting, evaluating food and trusted to make the changes needed, delivering expertise ● Ability to write, edit recipes paying attention to detail and efficiency for expected universal styleFor Eatingwell print magazine: ●Responsibility to pitch at least 20 recipe ideas per issue and create content that aligns with Eatingwell nutrition and health goals for print magazine●Developed at least 5 new recipes per issue, 2 cover recipes (Sept 21 & Dec 21) and 1 feature (Sep 2021)●Create recipes that enhance advertising sales and balance editorial needs and brand● Detail oriented in writing headnotes and in-depth follow up recipe reports● Planning and executing weekly food shopping and tracking down of hard to find foods● General operations to help maintain and inventory kitchen and access needs

Execute events for small catering company as event server and event manager

Director of Operations April 2013-April 2020● Operated and grew small catering company ($1.5 million) that focused drop-off (600 orders/year) & full-service corporate, social (560events/year) and wedding events (40 plus)● Monitoring and working to achieve labor and COGS goals and ensuring sales goals are on track with sales producers● Communication with senior staff, sales, operations and kitchen team with consistent meetings● Training & motivating staff in all aspects of the business from kitchen production to event operations● Supervised venue management and relationships of key venues including ECHO, Skinner Barn, Rock Point● Implementation & coordination of events including floor layouts, food table layouts, staffing plan, overall logistics of travel, rentalsand vendors● Expected to juggle many tasks including:○ Human Resources (hiring, firing, reviews, team building) and scheduling (event and operations scheduling-all departmentsfor 10-15 operational staff and 50 plus on call staff (varies seasonally)○ Ordering & Inventory Management (equipment, linens, paper goods, alcohol & beverages, food)○ New software implementation and project management of catering software, staffing software, online ordering, inventory,costing time clocks, Trello, Slack○ Entering Payroll & invoices○ Management of all menus and costing○ Ensuring quality of food by checking orders, monitoring recipes, tasting and establishing feedback loops○ Responsible for all bar permitting and orderingExecutive Chef December 2010-July 2012● Managed a staff of 20 in kitchen, catering, bar and retail departments for a farm to table operation● Wrote standard operating procedures that set role expectations and increased efficiency● Trained staff in all departments● Oversaw growth in catering full service events leading to efficiency of scale● Led launching of new catered bar services and cafe at the ECHO Center

Marketing and development of fine pastries and wedding cakes for the Vermont MarketFeatured and sold baked goods at local farmers market

Developed new static menus that matches the style of restaurants based on controlling food costs through product utilization and maintenance of the student curriculumFocused on internal and external customer serviceManaged staff of 7 bakers producing high quality desserts, wedding cakes, plated desserts for various banquet functions, fine dining and casual restaurantsResponsible for daily scheduling, problem solving and organizing tasks

Responsible for educational training and evaluation of 6-10 culinary students on a daily basisMaintained and modeled food quality and sanitation standards by implementing a new cleaning schedule Presentation and preparation of lesson plansStrived to work as a team with other instructors and the front-of-the-house staff at the InnDedicated to customer service by honoring special requests by the Inn, guests and co-workers

Designed and implemented product development of products brought nationwide in both Natural Foods and Conventional marketplaceManaged and developed the process and systems for making pies and increasing effiencies from 200 per day to 3000 per dayIncrease sales from start up capacity to $500,000 in sales and launching nationwide to retail markets through the management of distribution and broker networkDeveloped communication skills and flexibility through customer service calls, performing demos to customer baseOversaw shipping and receiving and inventory management of all productsMaintained attention to detail and self motivation in an unpredictable fast paced startup business

Responsible for production and development of the seasonal, local dessert menu for 40-seat award winning fine dining establishment

making and baking croutons

Retail sales in a high end kitchen store

Responsiblities include bread and pastry production and development for 70-seat restaurant focusing on seasonal, local and fresh ingredientsCreated and produced unique dessert menu and specials that attracted clientele and overall increasing salesFine tuned line work, communication skills by managing pantry staff platings, improved finishing skills, timing, organization, and efficiency through attention to detail

Responsible for production, storage and plate-up of 2 fine dining restaurants, deli, fast food outlets, banquets while maintaining pars, inventory and rotation of stockDesigned weekly specials Tree Room Restaurant by gaining efficiency and knowledge of high volume location of cakes, tarts, pies, baked goods

Externship that focused on breads and pastry in wholesale and retail environment and helped develop skills with croissant dough, puff pastry, quick breads, cookies, tarts, pie dough and improved finishing and fine detail of cakes, tarts and pies

Retail/Kitchen worker

Prep Cook