GARY E. HJELLMING

952-***-**** • yoe393@r.postjobfree.com

Nationally recognized pasty chef with expertise in customized culinary creations; banquet, wedding, and special event production; executive leadership; culinary management; and professional competitions

ACHIEVEMENTS & AWARDS

Chef of the Year, Minneapolis Chapter, American Culinary Federation November 2010

EXPERIENCE

Oak Ridge Hotel & Conference Center, Dolce International, Chaska, MN December 2007-March 2012

Pastry Chef

• Created and implemented expansive line of miniature/single deserts and pastries for 150,000 covers annually for ala carte and buffet service

• Designed and created all wedding and special occasion cakes

• Mentored associates, two of whom developed into award-winning cake designers and quality, high-volume production chefs

• Assumed responsibility of kitchen production for the Executive Chef

• Transformed portfolio of cake and pastry designs into personalized creations for each customer and event

• Developed executive team building exercises via cake competitions

• Designed and implemented Executive and VIP amenity menus

• Earned recognition for Oak Ridge through professional memberships and award-winning competition work

Grace McNamara Publishing, Minnesota July 2003-July 2009

Columnist

• Wrote 36 bi-monthly “Catering Corner” columns [Mail Box News]

• Developed and produced menu for photography, wrote copy, and answered subscriber questions

• Created and authored step-by-step instruction for cake decorating columns [American Cake Decorating]

• Hosted live demonstrations to showcase columns during industry and consumer events

Art Institutes International Minnesota, Minneapolis, MN April 2005-December 2007

Chef Instructor

• Classes taught: Introduction to Baking, Introduction to Pastry, Advanced Baking, Artisan Breads, Advanced Cake Decorating, Decoration Chocolate, Sugar, Pastillage, Basic Culinary Skills, Concepts and Theories

• Instructed classes of up to 24 students, wrote curriculum, and evaluated student progress

• Mentored students to successful professional roles, including Executive Chefs/Pastry Chefs, and Cake Decorators at high end restaurants and bakeries

Mystic Lake Casino and Hotel, Prior Lake, MN March 2001-April 2005

Sous Chef / Demi Chef

• Supervised direct staff of 24 and indirect staff of 150

• Developed full pastry menu, including breads, pastries and buffet desserts, with collaboration of Executive Pastry Chef for six venues, servicing 250,000 guests annually

• Plated banquet desserts for groups up to 600

• Produced custom show pieces for buffet and casino decor

Hackenmueller’s Bakery, Robbinsdale, MN May 1995-September 1998

Executive Pastry Chef

• Managed production for wholesale and retail outlets

• Developed new product lines including European pastries, breakfast pastries, cakes, cookies, muffins, and breads

• Designed and decorated wedding and special occasion cakes

• Designed retail bakery sales area and two expansions of production areas

• Increased revenues 300% over a three year period working within budgetary expectations

AFFILIATIONS & CERTIFICATIONS

American Culinary Federation, 2005-Present (Competition chair 2010-present)

World Association of Cooks, 2005-Present

Pastry Professionals of Minnesota, 2002-Present (Treasurer 2004-2007)

Certifications: Serve Safe, Tips