Pastry cook/Baker/Boulangiere

Professional Profile

• Professionally trained in classic French technique

• Provides excellent, courteous customer service.

• Constantly seeks to improve upon current skills and add to current knowledge

• Maintains a level of professionalism; tries for comfortable camaraderie with coworkers

• Speaks basic conversational French

Skills and Experience

• Uses resources efficiently

• Well-spoken and well-read

• Efficient use of a range of utensils and equipment, such as stand mixers, blenders, and scales

• Created laminated pastries such as croissants, Danish, and varied puff pastry desserts

• Created fresh breads such as French, sourdough, brioche, white, pita

• Skilled in the creation of an assortment of custards and similar desserts

Education

Alliance Française March 2011-Current

Conversational French

Le Cordon Bleu College of Culinary Arts (Graduated Nov 2010)

Associate of Occupational Studies in Patisserie and Baking

ServSafe Certification Certified 7/13/2009

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