Chef ChocolatierThe Ganachery at Disney Springs － Lake Buena Vista, FL
Lead the team in an opening of a brand new concept and first ever chocolate shop within the Walt Disney World Company Assisted in creating new positions within the company Helped to create and deliver a new training foundation for the chocolatiers Manage all aspects of the business which include: Inventory control Cost control Managing labor Sourcing and hiring all talent Menu and product development Marketing and sales Actively run a wholesale chocolate business alongside the retail shop.
08/2012 to 10/2015
Pastry Sous ChefAnimal Kingdom Lodge － Kissimmee, FL
Lead 20+ cast members in the daily production of desserts and pastries for 7 different foodservice outlets.
Responsible for creating and maintaining accurate recipes while controlling cost of sales for over 80 different dessert items.
In charge of sourcing and procuring large bakery equipment through the capital request process.
Instrumental in the organization, layout, and efficiencies of the bakery.
09/2011 to 08/2012
Pastry Sous ChefEpcot, Walt Disney World － Lake Buena Vista, FL
Oversee daily operations of bakery production and 20+ cast members in a total of 6 pastry locations.
Actively involved in menu concepts and development for 5 restaurants, 3 quick service locations, and various outdoor food kiosks; creating over 20 new dessert menu items.
Developed 3 new desserts for the outdoor food kiosks themed for the new Phineas and Ferb attraction.
Created 4 new desserts for the 2012 Food & Wine festival.
Managed the pastry team that produced over 30,000 desserts for the 2011 Food & Wine festival.
Disney Cruise Line, Disney Dream － Port Canaveral, FL
Trained the pastry team for the Remy restaurant and helped implement a new seasonal dessert menu.
02/2006 to 09/2011
Pastry Chef AssistantDisney's Grand Floridian Resort and Spa Bakeshop － Lake Buena Vista, FL
03/2005 to 02/2006
Pastry Cook 1
05/2002 to 03/2005
Created and filled dessert orders for the 5 restaurants on property, concierge floor, and the tea room.
Instrumental in organizing, producing, and decorating the gingerbread display and various holiday desserts and displays.
Bachelor's Degree: Baking and Pastry Arts ManagementThe Culinary Institute of America － Hyde Park, NYBaking and Pastry Arts Management Continual Education Beyond The Basics October 2015 Barry Callebaut Chocolate Academy, Chef Russ Thayer Chocolate Sculptures, Bon Bons. And Pralines October 2014 Chef Ewald Notter Chocolate Confections and Amenities August 2014 Chef Jean-Marie Auboine Entrement & Petite Gateaux November 2013 Chef Lionel Tissot Pate A Choux and Production October 2013 Presented by Chef Jerome Landrieu and Barry Callebaut Chocolate Academy Pastry Demonstration June 2013 Presented by Chef Jerome Landrieu and Barry Callebaut Chocolate Academy Techniques of Modern Gastronomy August 2011 Presented by Koerner and Sosa Company, Lauren V. Hass