A Gamble Location: Cameron, NC 28326 ... com Confident, detailed-oriente d professional, talented in providing outstanding culinary experiencesProfe ssional ExperienceDavids on Pastries, Cameron, North CarolinaExecutiv e Pastry Chef/Proprietor, 2004-Present Wholesale European-style bakery serving cafes, restaurants, coffee shops, and caterers.Product s include laminated breads and pastries, artisan breads, quick breads, chocolates, decorative sugar work, and elegant desserts.Gino Gabriel Catering, Miami, FloridaExecutive Catering Chef, 1999-2004Exclusi ve catering and event planning company for corporate and private events.Directed a culinary staff of twenty with gross revenues of $2.4 million annually; additional responsibiliti ...
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A Morua Averhoff Location: Angier, NC 27517 ... Carolina February, 2009• Chocolate Demonstration, 2 hour continuing education course by ACFNotter School of Pastry Arts, Maryland April, 2008• Sugar Fundamentals and Trends, 21 hour continuing education course by ACFNew York Restaurant School, New York, NY March, 1992• Degree in Pastry Arts• Graduated Cum LaudeExperience: Mad Hatters Bakeshop, Durham, North CarolinaHead Pastry Chef December, 2008-Present • Responsible for all baked goods from cookies to wedding cakes summing to hundreds of dollars per day. • Supervise and manage one ful ...
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S Ermis Location: Charlotte, NC 28269 ... edge from professional artisans through dedicated and determined efforts to further expand my artistic skills and abilities as a pastry chef.Highlights of Qualifications:A ssociates Degree in Baking & Pastry ArtsEstablished foundation in art and artistic compositionBasic mastery of baking & pastry techniquesFull understanding of key health & sanitation concerns Relevant Skills and Accomplishments: Completed pastry externship with Chartwells Higher EducationMade Deans Lists during two terms.Experience in creating custom designed desserts for eventsExperience in planning party menusDesigned and baked custom cakes for birthday, baby shower and bachelorette party eventsAwarded 4th ...
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O Duckenfield Location: Cary, NC 27513 ... specializing in fine dinning. Development of basic to advanced baking and pastry art skills, with a focus on creativity and originality. Learn and gain experience in the baking and pastries field by working in different surroundings and taking on new tasks. Culinary Accomplishments: Experience in working as a steward, baking and pastries chef, sous chef, front line cook and other back of the house positions at the Art Institute of Charlotte Restaurant, The Artisan. Prepared modern and regional American and international cuisines in a public restaurant. Carried out application of culinary skills, plate presentation, organization, and timing in producing items off a fixed-price menu and an a ...
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P Sole Location: Huntersville, NC 28078 ... World Association of Chefs and Wine Makers, France, 2008Apprenticesh ip: The Aladdin Hotel & Casino, Las Vegas, NV. Chaine des Rotissuers les GastronomicServS afe/HACCP Le Cordon Bleu , Boston , MAPROFESSIONAL EXPERIENCE2006- Present, Omni Hotels and Resorts, Charlotte, NC, Executive ChefFood revenues 5 M2 Outlets, Room Service, Banquet- Catering ,Associates Café, Purchasing Medallia 9.23 Food Quality Ranked # 5 in CompanyAnnual Food Cost 25 % (Vigilance and Proactive Management regarding Inventory Controls including POS modifications)Co ntinuously Achieve (P&L) Financial and Operational Goals Development ...
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D Brown Location: Durham, NC 27713 ... CCOMPLI SHMENTS:*Managed costs and controlled expenditures for operation with over $500,000. in monthly sales at 28.5% food cost*Demonstrate d ability to drive profitable growth - accomplished a weekly average of 13% back of house labor cost based on $160,000 in weekly sales and average wage of $10.06 per hour*Personally supervised and trained 5 different Sous Chefs resulting in improvement in their productivity *Proactively coordinated and trained team of 60 employees and led them to success*Successf ully managed six person banquet team with sales of $250,000 weekly *Developed recipes and roll out of new culinary programs in conjunction with marketing and culinary teams*Planned and c ...
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M Vetro Jr Location: Boone, NC 28607 ... ain Street locale that catered to a seasonal influx of tourists. Served up to 500 guests on a busy day. · Worked all aspects of the hot and cold stations. · Trained, supervised and managed a kitchen staff of approximately twenty employees. · Responsible for inventory, purchasing, quality control and managing food costs. · Coordinated with local brewers and alcohol distributors to host tasting events and wine festivals. Chef/Owner Vidalia, Inc. Boone, NC October 2005 - February 2008 · Opened a small, local-customer-b ased restaurant with a maximum seating capacity of 45. Conceptualized theme, décor, name and style of food. · Researched and developed a menu that focuse ...
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J Wilson Location: Greensboro, NC 27405 ... of becoming a well qualified cook and eventually a chef. EDUCATION: TREASURE ISLAND ADVANCED CULINARY ARTS SCHOOL, .San Francisco, California.(Febr uary 1996-April 1997) Received Diploma in Advanced Culinary Arts JOB CORPS, Glenmont, New York. May 1994-February 1996.. ...
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R Coates Location: Greensboro, NC 27403 ... Pastry Chef January2005 – present Just Desserts, Greensboro, NC Sell desserts Wholesale to restaurants and caterers such as Catering by Ellyn, Painted Plate, Just for You Catering, and Pepper Moon. As well as restaurants such as Leblon Brazillian Restaurant, Giovani's Itailian Restaurant, Ciao Italian Restaurant, Gate City Chop House, Juice & Java, Market Street West. § Create desserts for Cakes On Line.com and local Retail customers § My specialties are Cheese Cakes, Layer Cakes, and Wedding Cakes and a number of my own creations. Chef/Pastry Chef 2003 – 2008 Catering By Ellyn, Greensboro, NC Preparing and cooking a variety of foods from Breakfast to Dinner, and Banquet Parties at F ...
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P Walston Location: Raleigh, NC 27615 ... n & development; cooking demonstrations/l essons; freelance food writer and critic. Knowledge of food/catering trends with a focus on customer service, quality, nutrition, production, sanitation, food cost control and presentation Mitchell’s Catering and Special Events, Raleigh, NC (2/06 –present) EVENT CHEF/COOK: Work on an as-needed basis preparing fine foods from hors d’oevres to entrees and desserts for a full service caterer with events ranging in size from 2-2,000 guests. The NC Museum of Art, Raleigh, NC (9/06 – present) BAKER/COOK: Work on an as-need basis preparing high-volume innovative banquet cuisine and cutting edge desserts for presentation at a fine dining establishment ...
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