Michael Brathwaite Email and Phone Number
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Highlights of QualificationsExperience in mixing and laminating doughs, piping chocolate and buttercream, working with marzipan and fondant, tempering chocolate, and using pulled or poured sugarAbility to work efficiently as a teammate or independently, and to hold leadership positions Manage and organize time well, and can quickly adjust to change or revisionsAppreciation and understanding of effective and efficient production Familiarity with terms and techniques of Culinary Arts
Restaurant Associates
View- Website:
- restaurantassociates.com
- Employees:
- 10857
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Chef De Cuisine, Google NycRestaurant Associates Apr 2024 - PresentNew York City Metropolitan Area
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Sous Chef, Google NycRestaurant Associates Apr 2022 - May 2024New York City Metropolitan AreaOpening Sous Chef/Pastry Sous Chef for Restaurant Associates at Google
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Head BakerPatisserie Chanson Jan 2017 - Mar 2020New York, New York• Tested and developed all products for the opening of this new bakery• Assisted in the creation of the operations of daily production, while setting up a functional space to work• Produced a variety of viennoiserie products for service including five types of kouign-amann and several croissant based items• Worked with a multitude of ingredients to design and sell artisan breads using different flours, fats, liquids, and inclusions• Successfully trained all staff and managed a team of up to six others, while maintaining a role in the production• Communicated with the executive chef and members of the pasty, savory, and desert bar teams to create inspired products thatcould be linked between departments for a sense of consistency throughout the entire company• Worked with wholesale clients to design products for their different venues, such as hotels, cafes, and wine bars -
Bouchon Bakery Pastry Chef De PartieThomas Keller Restaurant Group Mar 2015 - Sep 2016- Produced menu items for every station of the pastry department including cakes, tarts, viennoiserie, cookies, and confections, all at the high standard of the Thomas Keller Restaurant Group- Laminated and mixed doughs for various types of croissant, danish, breakfast pastries and other viennoiserie items, daily - Produced components and finished all products for sale in the retail counter pastry case- Mixed, processed, and baked a variety of pastries in large, wholesale quantities in an efficient and scheduled manner, daily- Worked as a member of a team and at times operated as the sole or lead member of a station, under high and low supervision- Kept inventory of entire finished products while monitoring and forecasting ingredient use for the team- Upheld food safety and sanitation guidelines while working under extremely clean conditions -
Baking & Pastry InternFedora Jun 2014 - Jul 2014Florence, Italy• Incorporated components of many traditional Italian desserts into modern pastry products• Studied and worked with regional flavors of Tuscany• Produced yeasted doughs and laminated doughs as well as petit fours, truffles, gelato, entremets, and petite gateaux• Organized three plated dessert courses of a tasting menu for Ganzo Restaurant while maintaining appropriate food cost• Designed and assembled specialty frozen cakes for Fedora clientele
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BakerCook'S: Scratch Kitchen & Bakery May 2013 - Aug 2013Northport, Long Island, New York• Produced homemade breakfast items such as muffins, scones, biscuits, granola, and english muffins from scratch, daily• Mixed doughs and baked dessert items that included an assortment of cupcakes, cookies, cakes, and other various pastries• Filled orders for large quantities of baked goods, pastries, sandwiches, and sauces• Assisted in mise en place and side dishes for the savory kitchen and hot line
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Baking & Pastry InternJohnson & Wales University Mar 2013 - May 2013Harborview Bakery Commissary• Processing and baking a variety breakfast items, such as muffins, croissants, danishes, scones, and turnovers all in large quantities• Mixing, portioning, and baking a large variety of cookies, bars, and pies• Filling and finishing an array of cakes using fudge icings, buttercream, and piped chocolate• Mixing, dividing, and shaping large quantities of yeast leavened dough -
ServerL.A. Wilson Technological Center Sep 2010 - Jun 2011Dix Hills, New York• Communicated with over 100 guests on options while serving drinks and tapas• Cleaned and organized dish room, while operating the dish machine• Created the seasonal centerpieces for each table for the events• Set tables in the dining room while organizing the mise en place of equipment in the kitchen
Michael Brathwaite Skills
Michael Brathwaite Education Details
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Johnson & Wales University-Providence3.92 Gpa -
Fua Florence University Of The ArtsA
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Walt Whitman High SchoolCulinary Arts/Chef Training
Frequently Asked Questions about Michael Brathwaite
What company does Michael Brathwaite work for?
Michael Brathwaite works for Restaurant Associates
What is Michael Brathwaite's role at the current company?
Michael Brathwaite's current role is Chef de Cuisine w/ Restaurant Associates at Google.
What is Michael Brathwaite's email address?
Michael Brathwaite's email address is mi****@****son.com
What is Michael Brathwaite's direct phone number?
Michael Brathwaite's direct phone number is +163193*****
What schools did Michael Brathwaite attend?
Michael Brathwaite attended Johnson & Wales University-Providence, Fua Florence University Of The Arts, Walt Whitman High School.
What are some of Michael Brathwaite's interests?
Michael Brathwaite has interest in Environment, Food Photography, Arts And Culture, Baking And Pastry, Health.
What skills is Michael Brathwaite known for?
Michael Brathwaite has skills like Pastry, Cakes, Recipes, Chocolate, Food, Bread, Menu Costing, Food Science, Haccp, Sugar Work.
Who are Michael Brathwaite's colleagues?
Michael Brathwaite's colleagues are Jenna Dorman, Juvelyn Plariza, Quinn Ysais, Nasario Gutiérrez, Priscilla Chimunhu, Xoliswa Cynthia, Jason Smukler.
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