Pastry Chef
Raina Patterson
Houston, TX 77066
acx407@r.postjobfree.com
Objective: To obtain a position in a dynamic and challenging environment that utilizes my education and training in the culinary industry.
Education: Culinary Institute LeNôtre Houston, TX, Graduation
December 2016 for Baking & Pastry
Training in Culinary Arts; 95% of lab time was spent in the Kitchen; 5% theory
• 160 hours of Cuisine Level One included:
-Mise en place principles, herb identification and principles of cooking
-Introduction of knife skills and standard knife cuts
-Stock production, five mother sauces, and Cooking techniques
-Soups, clarifications, salads and custards
-Grilling, poaching, sautéing, roasting, stewing, Trussing, filleting
-Breaking down and fabricating meats, poultry and seafood
-Tournér (turned) vegetables, gastrique, glazing, confit and reductions
-Introduction to buffet style presentation and action station serving
Training in Baking and Pastry Arts (1540 Total clock hours - 780 hands-on hours); 95% of lab time was spent in the Kitchen; 5% theory
• 310 hours of Level 1 Entry Level Baking & Pastry included:
-Basic Meringues, Creams and Sauces
-Tarts & Custard
-Bread, Puff Pastry, Croissants, Brioche, Danish
-Pound Cakes, Marble cakes, Muffins, Cupcakes
-Pate a Choux
-Chocolate
-Classic Cakes (butter cream etc), Modern Mousse Cake
-Ice cream
• 190 hours of Level 2 Intermediate Baking & Pastry
-Chocolate Candy & Decoration
-Biscuits & Génoises
-Contemporary Mousse Cake
-Croissant, Bread
-Pastry Buffet, Dessert Plate
-Croquembouche, Pastillage Show Piece
180 hours of Level 3 Advanced Professional Baking & Pastry
Chocolate Bonbon & Show Pieces
Pastillage Show Piece, Sugar Show Piece
Wedding Cake
Practicum – Externship 180 hours
Brookdale, Houston, TX June 2016-Present
Cook
Set up and stock stations with all necessary supplies
Cook menu items in cooperation with the rest of the kitchen staff
Ensure that food comes out simultaneously, in high quality and in a timely fashion
Comply with nutrition and sanitation regulations safety standards
Catering By George, Houston,TX September 2015-January 2016
Bakery Assistant
• Produced baked goods such as cookies, cakes, rolls, and bar desserts.
• Made dessert trays and box desserts for parties.
• Decorated and plated various cakes and pastries.
• Regularly clean and sanitize work surfaces and equipment
99 Ranch Market, Houston, TX May 2016
Cake Decorator/Bakery Assistant
• Decorate cakes using the precise measurements and scales as set by bakery supervision
• Takes and fills bakery orders for customers
• Answers customers questions about food ingredients, cake designs, and other aspects of the baked goods
• Makes certain that displays are filled with cakes
• Ensure total customer satisfaction
REFERENCES AVAILABLE UPON REQUEST
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