Patsy Bentivegna Email & Phone Number

La Jolla, Ca

Traverse City, Michigan, United States

Provides leadership for hiring, scheduling, training, and staff development.Developed dessert menu and baked goods for the hotel's new Artisan Restaurant, their bistro cafe, and hotel banquets.Developed Pastry Department recipes and procedural manual.Designs and develops dessert plating and platters/displays for restaurant service and banquets.Responsible for production schedule in accordance with the needs of the hotel's restaurants and banquets. Responsible for pastry department's procurement of products and equipment, labor control, budgeting, and inventory control.

Greater San Diego Area

• Conducted cooking classes for adults and children in a variety of sweet and savory cuisines, including camps for in-person classes and remotely.• Developed course curriculum including recipes and the procurement of ingredients and equipment.

Tarzana

As the Onsite Event Kitchen Manager • Provided leadership/execution of catering events for 50 – 2000 guests; weddings, bar mitzvahs, corporate events. • Created menu/recipe designs, supervision/hiring/training of 5 to 30 event chefs including purchasing, site evaluations and budget. As the Executive Pastry Chef • Provided Pastry Department leadership including recipe development, production procedures, hiring/training, supervision including ingredient and equipment sourcing. As the Retail Product Development Chef • Engaged in the development and launching of new health- driven consumer products for keto/diabetic/low-carb dietary retail market. • Responsible for product recipe development, production procedures, nutritional analysis labeling, and packaging. • Designed the product presentation of print photos for social media and website content. • Created Social Media Campaigns to grow and maintain followers via popular social media platforms such as Facebook and Instagram.

San Diego, California, United States

• Launched cooking school and catering services business. • Conducted In-person cooking classes in a variety of sweet and savory cuisines for adults and children, including camps. • Developed class curriculum including recipes and the procurement of ingredients and equipment. • Executed catering events and team building cooking events. • Responsible for on-going sales/marketing materials (flyers/ads),website/social media content and sites.

San Diego, California, United States

• Conducted hands-on cooking classes in a variety of sweet and savory cuisines for adults and children, including cooking camps. • Participated in catering and team building cooking events. • Provided product promotion and sales assistance in a retail environment.

Los Angeles, California, United States

• Designed and developed recipes of upscale desserts for a variety of catering events. • As Onsite Event Chef created elaborate buffet displays and plated elegant multi-course meals for high volume events, weddings, bar mitzvahs, corporate events, and special occasions. • Improved operations by streamlining Pastry Department’s procedures, including updating department recipe book. • Created and implemented Pastry Department procedures/production schedule for high volume catering events. • Supervised, recruited and trained new pastry team.

San Diego, California, United States

As the Executive Chef • Responsible for the management of two kitchens; (1) 46 ft. commercial mobile food facility and (1) 1000 sq. ft. commissary kitchen. • Developed /executed all business start-up responsibilities, including kitchen layout and design. Procurement of kitchen and event equipment, small wares and tabletop wares. • Provided leadership to execute all events including menu/recipe design, purchasing, event planning, logistics, event site evaluations and budget. • Supervised/trained all Volunteers (50 active/150 total) for food prep in commissary kitchen, mobile food facility and off-site event activities. As the Non-Profit Program Director • Developed non-profit event company’s infrastructure: policies, procedures, volunteer communication documents, event collateral materials. • Developed and executed Volunteer Program Orientation and conducted San Diego County Food Handler’s Course.

San Diego, California, United States

As the Catering Chef Owner • Provided catering services and team building cooking events. • Developed recipes and menus to meet consumer demand and align with culinary trends. • Developed sales/marketing materials (flyers/ads)/, website and social media content and site management. • Created executed sales proposals and presentation decks. As the Culinary School Director and Cooking Instructor • Acted as Director and Lead Cooking Instructor for the Cooking Skills Academy, Chicago, IL. Launched the cooking school, developed course curriculum including class recipes with an emphasizes on healthy cuisine.• Responsible for the procurement of ingredients and equipment needed for classes. • Designed Cooking School Academy’s marketing materials, brochures and flyers. • Implemented and managed School’s cooking class calendar software program. • Conducted cooking classes in a variety of sweet and savory cuisines for adults and children, including camps and corporate team building events at several cooking schools in the Chicago, IL area. • Featured as Demonstration Chef at Taste of Chicago, July 2011. Conducted weekly cooking demonstrations at Macy’s, Flagship Store, Chicago, IL from October 2010 to March 2012. • Design and developed retail dessert products for Flirty Cupcakes, Chicago, IL including recipes. Production procedures and supervised chefs to execute high volume production.

Ponte Vedra Beach, Florida, United States