SaBrina Bone

Experienced Professional

acfng8@r.postjobfree.com

Experience

Chef Instructor at Arkansas Extended Learning Center

May 2014 - Present (4 months)

Create curriculums and conduct Adult Cooking Courses

Owner/Operator at Sugar Mama's Sweets

November 2005 - Present (8 years 10 months)

Special Order Desserts, Cookies, Candies and Custom cakes for Birthdays, Anniversaries, Weddings and

more

Cake Artist at Sweet Love

November 2013 - July 2014 (9 months)

Designed and created 1 of a kind celebration cakes for upscale cake boutique customers.

Pastry Chef at Pleasant Valley Country Club

May 2013 - November 2013 (7 months)

Prepared mass quantity desserts, breads and pastries for banquets, buffets, corporate meetings and weekly

desserts for 2 property restaurants.

P/T Barista/ Baker at Java Roasting Express

March 2011 - April 2012 (1 year 2 months)

Prepared and served coffee drinks and pastries for customers. Provided special order desserts for events.

Project Manager at UAB Anthro-Teach

July 2009 - December 2010 (1 year 6 months)

Designed Archeology Fellowship Program for Birmingham City Schools High School students, Created and

Instructed Curriculum on research methods, Coordinated Field trips, represented UAB at school board,

community and state functions.

Test Kitchen Professional at Cooking Light Magazine

January 2006 - June 2010 (4 years 6 months)

Tested and standardized contributor and reader recipes, Recipe Developer, Food Stylist

3 recommendations available upon request

Executive Training Sous Chef at Steppers & Walkers restaurant and Lounge

April 2008 - August 2008 (5 months)

Collaborated with Executive Chef on kitchen design, recipe development and menu, traind and supervised

kitchen staff for dinner service, Expedited tickets, Handled catering orders and prepared special order desserts.

Chef Instructor /Kitchen Supervisor at Viva the Chef of Birmingham

April 2005 - December 2005 (9 months)

Developed curriculum and recipes for specialized classes, set and prepared weekly menus, supervised all prep

and party chefs, instructed adult and children's cooking classes, booked and scheduled parties and classes.

Skills & Expertise

Inventory Management

Account Management

Instructional Design

Menu Design

Restaurant Design

Event Planning

Recipe Testing

Food Styling

Cost Control

Creative Development

Highly Adaptable

Innovative Problem Solver

Microsoft Office

Outlook

PowerPoint

Organizing

Communication Written

Report Writing

Cooking

Menu Development

Social Networking

Restaurants

Social Media

Adaptation

Baking

Chef

Cookbooks

Creative Direction

Pastry

Education

Jones International University

Master of Arts (M.A.), Business/Corporate Communications, 2014 - 2016

2010 December University of Alabama

BA, Anthropology, History, 2000 - 2010

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Culinard

AS, Culinary Arts/ Pastry Arts, 2003 - 2006

Little Rock Central High School

High School Diploma, College Prep, 1997 - 2000

Activities and Societies: National Honor Society, Beta Club

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SaBrina Bone

Experienced Professional

acfng8@r.postjobfree.com

3 people have recommended SaBrina

"While I worked at Health, SaBrina was an intern and then a test kitchen professional at Cooking Light,

which briefly tested Health's recipes. Even as an intern, SaBrina impressed me: She's a good communicator,

meticulous (you have to be seriously meticulous to be a good test kitchen pro), she makes good judgment

calls, and she thinks creatively. And she knows (underline, bold!) kitchen science."

Shaun Chavis, Associate Editor, Health magazine, Time, Inc., worked with SaBrina at Cooking Light

Magazine

"I had the pleasure of working with SaBrina in the test kitchens of Cooking Light Magazine. I found her

intelligence, wit, and honest approach to be very refreshing. "Not my job" was not her philosophy-she was

always willing to help when possible."

Kathleen Kanen, Food Stylist, Cooking Light, worked directly with SaBrina at Cooking Light Magazine

"SaBrina has a tremendous knowledge of food, from where it comes from to preparation to evaluating

quality. She is friendly, hard working, and always willing to go the extra mile. She will be a great asset to any

organization."

Deb Wise, Test Kitchen Professional, Cooking Light Magazine, worked directly with SaBrina at Cooking

Light Magazine

Contact SaBrina on LinkedIn

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