As the private chef for WalkerWellness retreats I was responsible for menu planning and development including dietary accommodations for guests. Part of the planning included the purchasing and transportation of all nectary food and supplies to and from the retreat site. On retreats I was responsible for all preparation, service, and clean up of all meals for 4-5 consecutive days, as well as guest management and satisfaction.

As a culinary intern at the Château Le Mas des Poiries duties included daily preparation of breakfast, lunch, and dinner as wells as canapés and drink service. I worked directly under a seasoned chef and would aid him in his duties and responsibilities.

Mass production of products such as cheesecakes, eclairs and soft rolls, packaging products, preparing shipments, and daily cleaning

Planned and coordinated events such as educational classes and birthday parties. Managed staff by overseeing employees work ethics, correcting when needed, scheduling, and problem solving customer complications. Assisted head baker with daily baking duties such as, productions of various pastries and doughs.

Daily production of breakfast, lunch, and dinner for 400+ people, menu development, dietary meal preparation, supervision of staff, inventory, and ordering