Liv Bjerke (They/Them) Email & Phone Number

Halifax, Nova Scotia, Canada

Chef de Partie/Line Cook at the Black Sheep Restaurant in Halifax, Nova Scotia.

Dartmouth, Nova Scotia, Canada

I am currently working at Holy Moly as a main “tea-rista” as well as a cashier. I started the job while it was still in the early stages of the business being opened. I have been at the shop since day 1 and have learned everything that has to do with creating and serving Boba Tea (Bubble Tea). I learned how to mix drinks, make the specific prep for the toppings and sauces, took inventory, stocked up shelves and also held a key to both open and close the shop.

Dartmouth, Nova Scotia, Canada

I worked at IKEA for 3 months the summer I graduated from my Culinary Management program. I learned to do the back line/prep work position which meant I took care of all desserts, sandwiches, salads, appetizers and any specials that were sold on the service line. I cooked food for both the main customer service line but also the staff cafeteria where I’d go between the two doing serving and food preparation. I also learned how to properly clean and close the service line during the COVID-19 Pandemic as well as cleaning and draining the equipment like deep-fryers. Since it was a massive cooperation instead of a smaller scale establishment it was much more contained and specific to food preparations than any other places I have been employed at.

Dartmouth, Nova Scotia

I worked at Vickie’s for 2 months during my time of my second year of Culinary Management program. I was let go that march due to the lack of work and the start of the COVID-19 Pandemic. Sadly, the restaurant (specifically the Dartmouth location of the chain) was closed later in 2020 and is now defunct. I learned mostly to do the back line/prep work position which meant I took care of all the sandwiches, salads, appetizers and any specials on my line. I also did prep work and take-out orders as well. I learned how to set up, tear down and prepare the backline and did varied open and closing shifts during my time.

Dartmouth

I worked at the Wooden Monkey for my 6 month Co-Op placement this past summer for my Culinary Management program. I learned mostly to do the back line/garde manger position which meant I took care of all desserts, pizzas, salads, appetizers and any specials on my line. I also did some baking through the summer as well. I learned how to set up, tear down and prepare the backline and did mostly closing shifts during my time.

Liverpool, Nova Scotia

I have worked at the resort since I was 16, learning various different skills and techniques critical to culinary arts varying from buffet prep work, bread making, meat carving, setting up & putting away the night buffet and set up for the breakfast buffet, dessert prep & decoration as well as the various allergy-related items in case guests needed to know. Worked under the head chef Alan Crosby and had been awarded the lodge’s scholarship.

College Diploma, Restaurant, Culinary, And Catering Management/Manager

Activities and Societies: Class Rep for Culinary Management; Kingstec Campus (formerly), Anime/Gaming Club Member; Kingstec (formerly)This.

High School Diploma

Activities and Societies: LRHS GSA (Gender and Sexuality Alliance), LRHS French Immersion Program, Prom CommiteeWent through the French.