Renee Reagan Moreno Email & Phone Number

Vacaville, California, United States

Thistle makes delicious, ready-to-eat plant-forward meals, snacks and juices delivered right to our customers’ doorsteps. Our convenient subscription service empowers our customers to improve personal and planetary health by eating more plants. To learn more about our mission, visit www.thistle.co.

Alameda, California, United States

Supply small batch to high volume baked goods ranging from special occasion cakes to specialty desserts and bulk cookies as an independent contractor with local catering companies (such as Gather & Grub, Alameda and Paula Le Duc Fine Catering, Emeryville). Developed recipes for start-up meal delivery services.

Alameda, California, United States

Cater pastries and cakes of all kinds, from intimate gatherings to large company celebrations.Specialize in weddings, corporate events, birthdays, and religious gatherings alike.

Chicago, Illinois, United States

Teaching production and lecture courses in the disciplines of pastry and business, including basic and advanced techniques of baking and pastry, and global desserts, menu design, and cost control.

Alameda, CA

- Supported the company's goals through development of line extensions and new products. Responsible for baking in the test area and working with Production as needed, including documenting and presenting results to involved teams, then planning and executing next steps following Product Development team feedback. - Responsible for all record keeping.

San Francisco Bay Area

Supply small batch to high volume baked goods ranging from special occasion cakes to specialty desserts and bulk cookies as an independent contractor with local catering companies (such as Gather & Grub, Alameda and Paula Le Duc Fine Catering, Emeryville). Developed recipes for start-up meal delivery services.-Worked as a freelance baker with local.

San Francisco

Teaching production and lecture courses in the disciplines of pastry, including basic and artisan breads, laminated pastry, basic and advanced techniques and other classic preparations such as churned frozen desserts, custards, cake decoration, and plating techniques. Also taught lecture classes in safety and sanitation, cost control and human resources.

San Francisco, CA

Performed market research and identified emerging trends in retail and restaurant food industries.Brought new concepts and product ideas to seasonal brainstorm meetings that are aligned with brand strategies and meet assortment needs.Leveraged knowledge of recipes, food, and flavors to innovate and problem solve.Aggressively managed timelines and budget.

Oakland, CA

Developed low-fat, low-sodium meals and meal components for a fast-growing young company whose mission is to provide healthy school lunches to children across the country. Supported the company's mission through thoughtful development of meals that met and exceeded federal and state goals for nutrient-rich school lunches, while staying within strict.

San Francisco, CA

Teaching production and lecture courses in the disciplines of pastry, including basic and artisan breads, laminated pastry, basic and advanced techniques and other classic preparations such as churned frozen desserts, custards, cake decoration, and plating techniques. Also taught lecture classes in safety and sanitation, cost control and human resources.

San Francisco, CA

Assisted in production courses in the disciplines of pastry, including basic and advanced techniques and other classic preparations such as breads, churned frozen desserts, custards, cake decoration, and plating techniques.

Berkeley, CA

Developing, manufacturing and overseeing production of desserts and breads, with special attention paid to Californian and Italian cuisines. Fabrication plated desserts from rustic Italian style to more complex French-inspired desserts using varieties of classic cooking techniques.Trained assistants in all aspects of production and plating, as well as.

San Francisco, CA

Manufacturing desserts and breads for nationally recognized, award-winning restaurant with special attention paid to Californian and French cuisines. Including pastries, breads, laminates, cookies, chocolates, and frozen desserts. Fabrication plated desserts from rustic to complex French-inspired compositions using varieties of classic cooking techniques.

Oakland, CA

Production of desserts and breads for nationally recognized, award-winning restaurant with special attention paid to Italian flavors and techniques. Including cafe pastries, breads, laminates, quick breads, cookies, and brownies and frozen desserts. Fabrication of rustic Italian style desserts using many classic cooking techniques.

Providence, RI

Manufacturing and overseeing production and plating of desserts and breads for award-winning fusion-inspired restaurant with special attention paid to Californian, Italian, and French cuisines. Including cafe pastries, breads, laminates, quick breads, cookies, and frozen desserts. Fabrication plated desserts from rustic Italian-style to more complex.

Aas, Pastry Arts/Food Service Mgmt.

Aas Baking And Pastry Arts, Baking & Pastry Arts, Food Service Management