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A Little About Me

Hello! I am pastry chef, bread baker, cake decorator, and personal chef. I am interested in all food related fields (sweet and savory alike), and love to challenge myself with new experiences. I've learned so much from participating in national and international competitions and working in internships, and now I'm ready to apply that knowledge to build my professional career.

Home: Welcome

Personal Statement

Fourteen hour days working in a bread lab without pay for four months may not seem like the most appealing thing to some people, but it was a dream come true for me. This was a chance to work under the world famous Chef Peemoeller and enter into an international bread competition hosted in Munich, Germany! We developed recipes, perfected stretch and folds, and improved speed day in and day out. All of it just for those final 10 hours in that German bakery. Being there among such talented chefs and learning their personal techniques, trade secrets, and seeing their ambition was worth all the grueling lab days back in the USA. They inspired me to learn more and keep pushing for perfection.

With the perseverance, love for food, and strong work ethic that I've developed, I plan to help my future workplace improve in efficiency, innovation, and camaraderie.

Take a look through my CV site to find out more about what I have to offer.

Home: Personal Statement

Personal Profile

I am a recent Johnson & Wales graduate with a degree in pastry as well as food service management.

I’m currently working as a personal chef and food coach. My work is focused on cooking healthy and well balanced meals for my client as well as helping them develop their own ability and knowledge in how to keep a healthy lifestyle. On the side, I bake and decorate celebration and wedding cakes in styles I learned from my mentor and friend, Maggie Austin.

I am excited to apply the experience and skills I’ve obtained in my career in order to help manage kitchens through creative problem solving and innovative thinking. I possess a strong eye for detail and can work independently as well as in a team.

Learn More

Home: About

Work Experience

My Career

Home: Experience

BOH Manager & Head Baker, Sweet Revolution Bakeshop

May 2020 - Present

I manage bakers schedules, making sure products are made to recipe, have consistent decorations, and are ready to be sold each day. I am in charge of ordering all ingredients from purveyors and making sure the kitchen is safe and sanitary. I design, bake, fill, and decorate all of the bakery's croissants and French macarons each week.

Intern, Maggie Austin Cake

January 2019 - September 2019

I assisted with gum paste flower workshops. This included making, rolling out, cutting, shaping, and color dusting gum paste as well as occasionally demonstrating techniques. I also assisted with setting up and taking down workspaces.

Teaching Assistant, Johnson & Wales University

September 2017 - February 2018

I assisted chef instructors in baking and pastry labs and demonstrated select techniques to students. I managed daily meat freezer operations in the storeroom, filled daily requisitions for classrooms and events, and organized and cleaned the storeroom daily.

Educational Experience

What I’ve Learned

BA, Johnson & Wales University

2018

I received a Bachelor of Science in Food Service Management and the Baking and Pastry Artistry Award.

AS, Johnson & Wales University

2017

I received an Associate in Applied Science in Baking & Pastry Arts, and was awarded with the Baking & Pastry Arts Award for excellence in lab and academic work.

Study Abroad, Ēcole Nationale Supērieure de Pātisserie Ducasse & Thuriēs

2018

I studied French pastry for 3 months in Yssingeaux, France. I learned techniques in bread baking, viennoiserie, chocolate work, sugar sculpting, candy making, entremets, ice creams, and plated desserts. I obtained a Professional Certificate of French Pastry and was awarded with the title of best student.

Home: Education