Contributed to all aspects of pastry production at artisan patisserie and chocolatier. Special focus on french macaron production, entremet glazing, and fine dessert decoration.

All production in the kitchen was from-scratch and spanned a wide range of pastries including cakes, sponges, pate choux, mousses, brownies, macaroons, glazes, creme patisserie, hand-crafted chocolate decorations, and more.

Completed coursework spanning a wide range of classic and specialty pastry items including cakes, candies, chocolate work, artisan breads, cookies, pies, tarts, and dessert sauces

Built extensive foundation of pastry techniques including laminated doughs, meringues, buttercreams, chocolate tempering, custards, mousses, ganaches, and cake decorating

Explored international and indigenous culinary traditions as well as specialty baking needs including vegan, gluten-free, and sugar-free approaches

Cooked Chez Panisse-style lunch and plated dinner for 60+ people in kitchen started by Alice Waters

Cared for grape crop and assisted with wine production and bottling at vineyard in Tuscany

Led cooking lessons, catered private events (including NYTimes Rome), and hosted tasting seminars

Hired, trained, developed, and evaluated employees across all roles for both front- and back-of-house

Maintained profitable annual operations budget with $400,000+ in revenue

Regularly provided line cook shift coverage for absent employees when required

Prepared pub-style food and bar service for 200+ nightly patrons

Stocked food stations with all necessary supplies and equipment, observing correct mise en place

Maintained impeccable food safety and sanitation standards, earning “A” food safety rating