About Me

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I have graduated from The Culinary Institute of America in Hyde Park, New York with an Associates degree in Baking and Pastry Arts in April of 2018. I have enjoyed baking ever since I was a small girl. Baking is something that allows me to bring my imagination to life. Creating a dessert that will bring a smile to someone's face is a priceless feeling. Taking a part in someone's day whether it be a special occasion or a well deserved reward is something I would like to encounter each day in my career.


Experience

Stick With Me New York, NY May 2022- Present

Sous Chef & Senior Chocolatier

  • Cocoa butter decor

  • Cocoa butter spraying

  • Shelling/Sealing bon bons

  • Filling bon bons

  • Enrobing

  • Confections

    • Caramels

    • Marshmallows

    • Rice Krispies

    • Dragees

    • Mendiants

    • Truffles

Jean-Georges New York, NY May 2021- April 2022

Pastry Cook

  • Service

  • Ice cream

  • Production

  • Cake decorating

The NoMad New York, NY April 2018- April 2021

Pastry Cook

  • Tart Cart station; responsible for breakfast and lunch service, as well as setting up the tart cart for lunch service including: seasonal tarts and macarons

  • Ice Cream station; making and spinning ice cream bases

  • Chocolate work; tempering chocolate, casting, filling and capping chocolate bars and bon bons, ganache fillings for truffles and rolling of truffles

  • Cake decorating

  • Production

  • Service

  • Viennoiserie

Roots Steakhouse Morristown, NJ April 2017- August 2017

Baking and Pastry Arts Extern

  • Assisted Pastry Chef with day to day dessert items

  • Progressed to come in on days the Pastry Chef was off to continue dessert production 

  • Created a seasonal dish on the menu

  • Plating desserts

  • Assisted garde manger with appetizers when needed

  • Set up dessert plates for private parties and cutting of large cakes