Service High School

Bruce A. Wynn

*** ********** ***** *********, ** 07631

Home 201-***-**** ( Cell 201-***-**** (*********@*****.***)

SUMMARY

An innovative baking professional, with a solid track record in the culinary field fully versed in service management and implementing new service development. I enjoy a challenging position in the culinary field that is rewarding both professionally and personally.

EDUCATION

FAUCHON, Paris, France and MAUDUIT, Paris, France

Studied all phases of French pastry production including innovative techniques such as pastry personalization and creative pastry techniques

COCOA BARRY, Pennsauken, New Jersey

Studied chocolate tempering, molding and sugar work

Graduated from the Commercial Baking Program,

BERGEN TECHNICAL/VOCATIONAL HIGH SCHOOL Hackensack, New Jersey

EXPERIENCE

Present - PIER 701 RESTAURANT, Piermont, NY

March 2015 Pastry Chef

March 2015 - PLEASANTDALE CHATEAU, West Orange, NJ

May 2013 Pastry Chef

Individual plated pastry and mini pastry production

August 2006 – EAT CAKE, Matawan, NJ

March 2012 Proprietor/Pastry Chef

Produced pastry, center plate desserts for wholesale to corporate, fine dining and cafes and assisted bakery staff in all phases of production as well as cake and wedding decoration

May 2000 – ON THE RISE, Weehawken, NJ

July 2006 Proprietor/Pastry Chef

October 1994 – TAVERN ON THE GREEN, New York, NY

May 2000 Pastry Chef

August 1992 - BURKE & BURKE, New York, NY

Sept 1994 Pastry Chef

REFERENCES: Furnish upon request.

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