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Objective: To secure employment as Chief Pastry Chef in a restaurant of repute. Willing to relocate to anywhere in the USA, from the current position of Assistant Pastry Chef with the the Continental Hotel, Bangor ME.
2008 to Present: Assistant Pastry Chef, Continental Hotel, Bangor ME
2006 and 2007: Assistant Chef (Sea Food), Martha’s Restaurant, Portland ME.
2004 and 2005: Assistant Chef(Meats), Martha’s Restaurant, Portland ME.
2001 to 2003: Assistant Chef, Portland Jackson Hotel’s Dining Room, Portland ME. Joining the hotel as a Trainee Chef rose to the position after rigorous training under some of the world’s most sought after chefs.
Education:
Currently pursuing Online Bachelor of Arts in Le Cordon Bleu Culinary Management degree completion program. Expect to complete by December 2009.
Bachelor of Professional Studies (BPS) – Culinary Arts. The Culinary Institute of America, Hyde Park, NY.
Certificate of Competence in Baking and Pastry Arts. Le Cordon Bleu College of Culinary Arts, Boston - Cambridge, MA
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