Tanna M. Wagenmann

**** ********** **. ********, ** 55125 Mobile: 484-***-****

abhqpq@r.postjobfree.com

Objective

Make an immediate and tangible contribution to the bottom line. I am

looking for a career position among energetic, passionate professionals who

work creatively and analytically on multiple projects at advanced levels. I

have a "healthy" obsession for detail and can provide strong impact based

on the diverse and successful career I have had in the culinary, baking and

pastry industries.

I desire a position that leverages my demonstrated track record of

achieving profitable growth within baking and pastry operations in both

retail and wholesale environments.

Training/Education

Culinary Institute of America - Hyde Park, NY

North Dakota State University - Fargo, ND - Chemistry/Graphic Arts

Career

Churchill Inc - Pottstown, PA - Owner (1999-2010)

Retail

Owned, opened and operated a commercial retail outlet & bistro. Created

strong customer base for newly developed line of specialty cakes, pastries

and chocolates. Personally produced an average of 8 specialty event and

wedding cakes each weekend. Sold the retail operation in 2010.

Wedding Cake Design Software

Created and brought to market 3D wedding cake design software. Traveled

internationally as product representative. Designed packaging and marketing

material for single product to be used and directed towards multiple market

segments.

Contract Production to Desserts International - Exton, PA

Contracted with Certified Master Pastry Chef Gunther Heiland to meet

inventory requirements. Collaborated and implemented workflow methods that

improved overall production times of diverse product line.

Wholesale production of specialty pastry, chocolates and desserts for area

country clubs, restaurants, caterers and retailers.

DiLullo Centro - Philadelphia, PA - Executive Pastry Chef (1995-1999)

As executive pastry chef of this 180 seat fine dining restaurant, I was

able to increase pastry and dessert sales by 63% in less than 6 months. Key

to success was a combination of extensive and consistent sales staff

training, tightening up of production methods that could then be executed

more efficiently, a menu mix that reflected the sophistication of the

clients and negotiating with vendors for more favorable pricing and the

guarantee of consistent supply availability.

Symphony Pastries - Cherry Hill, NJ - Assistant to Pastry Chef (1993-1994)

Initially an assistant to the pastry chef for this high end European

wholesale dessert line. As the company looked to expand their market

presence in the 5 state area, I was offered the position as regional sales

representative.

Hyatt Hotel Corporation - Baltimore MD & Wailea, Maui, HI - Pastry Cook

(1991-1993)

Mr. & Mrs. Louis Walker - Kennebunkport, ME and Old Lyme, CT - Private Chef

(1990)

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