Objective: To obtain a Culinary Arts externship starting March 2019 for 14+ consecutive weeks.


Printable Resume
Experience
The Cottage, Westport, CT
May 2017 – August 2017 / May 2018 – August 2018
Chef de Partie / Garde Manger | Upscale Farm-to-Table American restaurant

thecottagewestport.com

  • Solely responsible for prep, production, and service of Garde Manger station
  • Prep, assisting with other stations, and expediting
Westport Farmers Market, Westport, CT
May 2018 – August 2018
Market Assistant

westportfarmersmarket.com

  • Assistant overseer responsible for managing market operation and assisting guests
Savannah Bee Company, Westport, CT
September 2017 - June 2018
Bee Educator / Key Holder / Sales Associate

savannahbee.com

  • Responsible for educating guests and answering questions on bees and honey
  • Key holder/managerial duties including keeping records, planning and running events, outreach, memos and emails, and strategy
  • Recognized for outstanding sales and attitude
  • Provided honey tastings, pairing and cooking recommendations
  • In depth knowledge of all products, as well as honey and beekeeping
The Whelk, Westport, CT
September 2016 – May 2017 / August 2018
Garde Manger / Commis | Upscale Farm-to-Table American Restaurant

thewhelkwestport.com

  • Responsible for prep and service of Garde Manger
  • Commis responsible for organizational and prep tasks
  • Frequent substitute for service to cover for absent cooks
Education
Culinary Institute of America, Hyde Park, NY
August 2018 – Present
Candidate for Associate in Culinary Arts
Staples High School, Westport CT
August 2014 – January 2018
High School Diploma
  • Culinary Arts Teachers Assistant for 4 semesters
  • Culinary Club President, sophomore year through graduation
  • Production and recipe development for local soup kitchen meal once a month, as well as teaching and planning club meetings
Recognition and Additional Experience
Certifications