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RESUME
Education.
Graduate of Baker and Pastry School Ter Groene Poorte,
Brugge, Belgium (1998)
• Degree: taken over a business
• Degree: Bread and pastry Chef and confectionery
Internship & Specialization Classes
• Internship: At Sutton Place Gourmet /Hay Day (97-98)
• Service Safe Certification
• Holiday's Decoration Class w/ Ewald Notter
• Master Class w/ Ewald Notter
• Pastilliage with sugar, chocolate & mold making w/ Ewald
• Sugar Decoration stage 1-2 w/ Ewald Notter
• Chocolate Decoration stage 1-2 w/ Ewald Notter
Culinary Professional Training.
International School of Confectionery Arts, Ewald Notter, Gaithersburg, MD (12/98)
• Two week assistance with Ewald's Classes
Hotel, Restaurant Cortina, Wevelgem, Belgium (98-99)
• Pastry Chef for banquet pastries of 100 to 500 people.
Hotel, Restaurant de Marquette, Marke-Kortrijk, Belgium September 1997 to June 1998
• Pastry Chef, responsible for 2-3 banquets per night, each with 20-350 people, in addition to 100 people in restaurant customers per night.
Pastry Shop Tyrlin, Lauwe, Belgium (Jan 96-May 96)
Clements Pastry Shop, Washington, D.C. (95-96)
Bakery & Pastry Shop Van Wallegem, Belgium (94-95)
Professional Experience.
Park Hyatt, Los Angeles, C.A. (Feb. 2006)
• Pastry Chef, the property is a 360-room hotel, 1 restaurant seats 80 people, and banquets up 1000 people in a day main ballroom 380 people.
Park Hyatt, Highlands Inn, Carmel, C.A. (Feb. 2005-06)
• Pastry Chef, the property is a 360-room hotel, 1 restaurant seats 80 people, and banquets up 1000 people in a day main ballroom 380 people.
Restaurant Eve, Old Town, Alexandria, V.A.(Mar.-Dec. 04)
• Restaurant, responsible for daily operation and creating and writing new menus for the chef tasting room and the bistro. The restaurant became a three star restaurant by tom Sietsman after we only had been open for 5 months. This was a very small restaurant we seated about 40 people in the tasting room and about 58 in the Bistro. We only work with local farmers and seasonal ingredients Went to farmers market at least three times a week.
Karmeliet 3 Michelin Star Restaurants, Brugge, Belgium (03-04)
• Pastry Chef. Responsible for daily operation and creating new desserts with the Chef.
Restaurant Citronelle, Michelle Richard, Washington, D.C. (02-03)
• Pastry line cook.
Restaurant Red Sage, Washington, D.C. (02-03)
• Assistant pastry chef. Responsible for all the prep of dessert for the restaurant and the Boardwalk café up stairs. Also the prep for the store where we sell breakfast and lunch snacks. Twice a week I also work the pastry line in the restaurant.
Ritz-Carlton Reynolds Plantation, Greensboro, G.A. (02-02)
• Assistant pastry chef. This was an opening for the Ritz, I was responsible for all the ordering of the shop, we had three restaurants witch on of them was my responsibility, this was George's restaurant witch was the main restaurant on the property. I was also taken care of the banquet party's at night.
International School of Confectionary Arts, MD (Jan. 01-02)
• Assistant Pastry Teacher. Responsible for all prep of classes, creating new show pieces, ordering, paper work of the kitchens, preparing breakfast and lunches. Taught classes with Ewald Notter in Las Vegas, New Orleans, and Germany. Classroom assistant for visiting instructors such as, Norman Love, Werner Hitz, Olivier Bajard, Colette Peters, Franz Ziegler. Assisting practices for team USA for Coupe de Monde in Lyon France, where they also won the gold medal.
Restaurant Citronelle, Michelle Richard, Washington, D.C. (99-01)
• Assistant Pastry Chef Responsible for evening service, banquet parties of 60 to 180 people, creating new desserts, and inventory management.
Mannequin Piss, Bernard Dehaene, Olney, MD (Mar.-Aug.99)
• Helping out in the kitchen for the opening of the restaurant.
Nation Bank Ex. Dining Room, Washington, D.C.(Feb.-Jul.99)
• Line cook responsible for cold kitchen, and assisting Pastry chef.
Geert Piferoen Maser Chef of Belgium
• Extensive training, catering service, cooking & serving
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