Assistant to Chef Instructor in the Internship class held at the Bakers Workshop Provide feedback to the full-time faculty on ways to improve the curriculumGrade and give students assessments and progress reportsTrain students on policies and procedures of the bakers workshopShow students proper mixing methods, piping skills, scaling ingredients, and all areas related to baking and serving customersWork the POS system and serve customers

Featured in Borrowed & Blue, Carats & Cupcakes, & Well Wed MagazineFounder and Owner of a successful baking and pastry businessProvide desserts for clients, wineries, and local restaurantsResponsible for coordinating with clients, setting up meetings, creating proposals & contracts, and coordinating delivery and set-up for the event.Responsible for all of the baking, purchasing, and ordering, as well as creating invoices and creating budgets

Manage the dessert program for 5 restaurants and a catering company.Create menus for each restaurant, with frequent menu changes to highlight seasonal ingredientsResponsible for costing menu items for all restaurants, creating schedules, daily purchasing, weekly invoicing, and monthly inventory.Hire, Train & Manage a team of 4-6 employees for production and platingCreate daily prep lists; communicate with the chef’s at each restaurant to maintain quality control; write & cost recipes; work with local farmers & purveyors; create weekly specials.Train both kitchen and FOH staff at each restaurant on proper plating and presentation of desserts. Create menu descriptions & plating descriptions for staff.Communicate with individual chefs & the Executive Chef about pastry related issues, sales, & quality control.

Work directly under pastry chef Claudia Fleming preparing and baking dessertsTrain new employees on plating, production, and all areas of the stationSet up station and work lunch and dinner servicesPrep for and assist at off premise eventsClean and prepare for future orders and service periodsResponsible for inventory and ordering