Melvin(Taehwan) Kim Email & Phone Number

Toronto

Making amazing quality brioche dough for donuts. Scaling, rolling, proofing and deep fryinbg brioche dough. Preparing cakes, cookies, brownies, glazes for decorating artisan donuts.

Bay Street, Atrium

Learning how to decorate croissants with exotic flavors. It's important to learn and find out new products made of croissant doughs like danish loaf, croissant canoli, fruit tarts, creme brulee mille feuille and etc. Very enjoying making coffees and soft drinks which I was hoping to learn. It's an amazing opportunity to serve customers using expensive espresso machine and provide beautiful americano, latte, cappuccino, bubble tea, milk tea, sparkling drinks and chocolate beverages.

Toronto, Canada Area

Making beautiful, rich flavor cheesecakes as a baker. Main products are original cheesecake, matcha cheesecase, chocolate cheesecake, angel hat cheesecakes, honey madeleines, matcha madeleines, non-bake cheese cake(Cheese mousse cake), rusk(cake cookies), Soft baked cookies(Cheese and matcha flavor). Also, I've been working as a cashier of Uncle Tetsu To Go, and keep learning the importance of serving customers. Due to corona virus crisis, I got temporary laid off.

Toronto, Canada Area

Had an opportunity of learning how the big hotel works and learn how all the other areas in the hotel work altogether in harmonized way. I learned making basic vanilla cookies, ice creams, sorbets, dessert plating, fruit dessert, profiteroles, madeleines.

Toronto, Canada Area

Working as an assistant cook at Melanie's bistro. Preparing fresh ingredients, working at cold station and hot station for short period. It was an amazing experience to start my career here. It wasn't really easy to adapt in this environment to be honest, but hard comes hard goes. This time, I made the fundamental skills for culinary industry. I learned how to make stocks, soups, basic sauces, various salads, cold foods and deep fried items, handmade burgers and meatballs, wraps and sandwiches, chicken liver pate, crab cakes, polenta, rice, quinoa, pastas, salmon, steak and pork tenderloin dishes.

7 week externship at THR&CO. It was a good experience to know how the kitchen works and what is the daily routine of professional cooks in this industry. I learned how to make salad, pizza, basic fritters.

Diploma, Baking And Pastry Management, Baking And Pastry Management

There was a faculty strike in GBC. I was supposed to graduate in December, but it was delayed to january. I finished school at January 2018.

Diploma, Culinary Management

Education record