Pastry Chef
Resume:
Ernestine Blanco
Temecula, CA 92592
May 2013- present Valley View Casino & Hotel Pastry Chef
Directed and presided over the menu conception of the restaurants and outlets. Establishing
seasonality and local market produce within the menus. Formulated recipe guides and fostered
training to improve and promote skill levels in team members.
April 2012- January 2013 Scarpetta/D.O.C.G. Las Vegas Pastry Chef
Designed and developed plated desserts for both Scott Conant Las Vegas properties. A Modern Italian
Cuisine Restaurant and an Italian Wine Bar. Voted Best Dessert Las Vegas 2012
November 2010- April 2012 The Cosmopolitan of Las Vegas Pastry Sous Chef
Embarked in a successful opening of a luxury resort casino including an award winning buffet
(Wicked Spoon) Voted Best Buffet 2012. Contributed in menu inception, training and operations for all
property outlets.
April 2010- October 2010 The Inn at Dos Brisas Pastry Chef
Composed desserts for a Relais & Chateaux/Certified Organic Farm property in a Forbes Five Star
restaurant. Farm to table dining.
March 2009- February 2010 The Wit Hotel Chicago Executive Pastry Chef
Launched and assembled an opening team and built the foundation for all aspects of the pastry
division for a Four Diamond Hotel property.
May 2008- March 2009 The River Oaks Country Club Assistant Pastry Chef
Worked and trained with AFC Olympic Judge during the Germany Culinary Olympics.
December 2006- January 2008 Hotel ZaZa Houston Executive Pastry Chef
Inaugurated and created desserts for entire opening property including fine dining outlet, room
service, banquets and poolside. Cultivated work ethics while supporting and motivating pastry team
and elevating competence.
August 2005- November 2006 Four Seasons Hotel Houston Assistant Pastry Chef
Managed the operations of the pastry division while maintaining and ensuring the quality of desserts
in accordance with our Five Diamond property standards. Supervised scheduling, inventory and cost
control.
March 2005- August 2005 The Petroleum Club of Houston Assistant Pastry Chef
Assisted in the organization of the pastry department and coordinated the activities of team members.
November 2002- January 2005 Omni Hotel Houston Executive Pastry Chef
Responsible for the pastry production of the entire 5 diamond property including banquets, one casual
dining outlet, room service and a Zagat award winning Four Star Mobil restaurant.
March 2002- November 2002 Intercontinental Hotel Banquet Cook
Served as a pastry consultant of new banquet facility while assisting with the plating of all banquet
functions.
January 2001- February 2002 Rainbow Lodge Pastry Chef
Initiated new wedding cake portfolios and plated desserts for fine dining restaurant.
October 1994- November 2000 Omni Hotel Houston Pastry Chef
Responsible for the pastry production of the entire 5 diamond property including banquets, one casual
dining outlet, room service and a Zagat award winning Four Star Mobil restaurant.
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