Baker/Cook passionate, resourceful, and skilled about creating unique, delicious pastries. As well as savory/ home cooked foods, using extensive knowledge of baking sciences and flavor combinations.
I grew up in a kitchen environment, and was baking at a young age with my mother. She ran and operated a cake decorating business, and was my inspiration for the love of cooking and baking.
First to receive the Turgeon Excellence in Baking award in 1998.
As a cook at a childcare center, I ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving. Prepared healthy, enjoyable breakfasts , lunches and snacks for the children!
I began my career at T.H.E as part of the wait staff. Being a culinary student, I wanted to have the experience of the front of the house. I then moved onto the Lunch Cook position, where I created, and prepared menu items and creatively came up with daily specials.
Shortly after I had the opportunity to join the dinner team, and have a part in the creative menu planning. Duties included:Daily dinner items, ordering, receiving, creative thinking, team work, Displayed a positive and friendly attitude towards customers and fellow team members.Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly. I also joined in on some baking duties, as well as being able to learn hands on how to manage a kitchen, the duties, and responsibilities.
Prepared bakery and specialty products in a high volume establishment. Such as cakes, cookies, pies, tortes, mousse cakes, wedding cakes, bread, pastries, and more.
This was first internship during college at a local ice creamery. My duties were to create and bake ice cream cakes, desserts, pies, and specialty items. Provided courteous and informative customer service in an open kitchen format.
I completed my studies and experiences in Culinary Arts, at WMCC from 1998-2000 in Berlin NH.
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