- Featured in Dan Woog’s “06880” blog
- Featured in WestPort Magazine’s “Next Generation”, Top 10 Teens to Watch, Fall 2018
- Taught a 25+ person cooking honey-based cooking class featuring original recipes at Savannah Bee Company
- Guest Chef Demo at Westport Farmers Market first and last of the season for two seasons
- Guest Chef at New Covenant Center Harvest Table charity event, serving a locally sourced dish of mine to several hundred paying guests
Objective: To obtain a Culinary Arts externship starting March 2019 for 14+ consecutive weeks.
Printable Resume
Experience
CIA Externship
The Barn at Blackberry Farm, Relais & Chateaux Farm-to-Table American restaurant (Walland, TN)May 2019 – August 2019
https://www.blackberryfarm.com/
- Prepared and operated Garde Manger station, Canapes
- Assisted with general kitchen operations, prep, and expediting
- Prepared and executed courses for high-end private events
Chef de Partie / Garde Manger | Upscale Farm-to-Table American restaurant
The Cottage, Westport, CTMay 2017 – August 2017 / May 2018 – August 2018
- Solely responsible for prep, production, and service of Garde Manger station
- Prep, assisting with other stations, and expediting
Market Assistant
Westport Farmers Market, Westport, CTMay 2018 – August 2018
- Assistant overseer responsible for managing market operation and assisting guests
Bee Educator / Key Holder / Sales Associate
Savannah Bee Company, Westport, CTSeptember 2017 - June 2018
- 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
Garde Manger / Commis | Upscale Farm-to-Table American Restaurant
The Whelk, Westport, CTSeptember 2016 – May 2017 / August 2018
- 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
Candidate for Associate in Culinary Arts
Culinary Institute of America, Hyde Park, NYAugust 2018 – Present
High School Diploma
Staples High School, Westport CTAugust 2014 – January 2018
- 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
- Servsafe
- Servsafe Allergens