The Art Institute of California, San Diego (AiCASD)

Culinary Educator, Lead Baking and Pastry Instructor • December 2002 to July 2015

Instruction of course material though lecture, demonstration, and hands-on lab work to fulfill required competencies on cooking and baking fundamentals. Taught and assisted in course development. CUL101, CUL102, and CUL103—Fundamentals of Cooking, Introduction to the Industry and Culinary Equiment. Fully developed class curriculum and complete documentation of new courses CUL121, CUL122 and CUL123—Introduction to Baking, Introduction to Pastry Arts, and The Art of the Plated Dessert. Developed class curriculum and lectured on course CUL204—Purchasing and Cost Control. In addition to class instruction, I assist in development and training of new faculty.

University of Hawai’i, Culinary Institute of the Pacific (Leeward), Honolulu

Guest Lecturer • Spring 2002

Leeward Community College Campus. Chef Instructor for FSER 62: Fundamentals of Baking and Pastry. Taught students the fundamentals of baking and pastry, covering basic baking principles, ingredients and their roles, plus production to cover competencies. Produced desserts for The Pearl Restaurant and pastries for the campus café. Competencies were met through production, and exams based on reading and lecture.

Alan Wong’s Restaurant, Honolulu

Pastry Chef • September 2001 to December 2001

A working consultation for Alan Wong’s acclaimed King Street Restaurant. Managed a staff of three in production and presentation of desserts for nightly dinners of 150 to 200 covers with average desserts sales of 65%. Restuctured and reorganized the pastry kitchen, trained staff in efficient and systematic work methods, and outlined a program for incoming externs. Created weekly specials in addition to menu items as well as for “Next Generation Dinners.” Responsible for production, training, scheduling, food cost, ordering and overall quality of desserts. Participate in functions to promote the restaurant and to aid in community service.

Sonoma Mission Inn & Spa, Sonoma

Executive Pastry Chef • July 2000 to July 2001

Oversaw a staff of four in supplying pastries and desserts to 220-room, Mobil Four Star, Four Diamond spa-resort catering to four venues plus high volume banquets (breakfast, lunch and dinner). Special menus daily for high-end restaurant and weekly wine dinners. Worked closely with Chef on promotional events. Responsible for production, training, scheduling, food cost, inventory and overall quality of desserts and baked goods.

Stars Bar & Dining, Seattle

Executive Pastry Chef, Sous Chef • June 1998 to July 2000

Opened restaurant with pastry staff of six and kitchen staff of 45 for 225 seats. Oversaw operations of the kitchen with focus on pastry while adhering to food quality, consistency, food cost and labor cost. Wrote, cost and implemented seasonally changing dessert menus. Assisted Executive Chef in writing and implementing savory menus. Trained, supervised and worked prep, production and service of a 13-item dessert menu. Produced all desserts for special events, wine dinners and catering. Worked closely with the service staff to hit a targeted sales goal of 50% for desserts. Also responsible for scheduling, inventory and overall food quality. Promoted Stars Bar & Dining through work with Women Chefs & Restauranteurs (WCR) and Chefs Collaborative 2000.

Stars Restaurant & Cafe, Singapore

Pastry Chef • December 1996 to June 1998

Trained and managed staff of eight in production of all desserts and bread items for Jeremiah Tower’s high-volume restaurant (275 seats) and cafe (125 seats). Provided both restaurant & cafe with weekly changing menus. Produced training materials for service staff. Produced all desserts for special events & catering, including wedding cakes. Responsible for: scheduling, food costing, inventory, daily quality control. Retained 90% of original staff over 23 months. Restaurant awarded Best Non-Hotel Restaurant 1997 by IS Magazine. Produced pastries for eight retail outlets operated by Spinelli Coffee Company. Trained a team of four in high volume production of items. Worked with contractor to design and build a satellite production bakery. Promoted Stars Restaurant & Cafe through HomeChef Culinary Academy as a course-instructor and in off-site demonstrations.

Aqua Restaurant, San Francisco

Pastry Assistant • December 1995 to November 1996

AM Production: Prepared house-made ice-creams and sorbets daily. Baked cookies, garnishes, custards, brioche, and tarts. Responsible for all complementing sauces and garnitures: chocolate and caramel-based sauces, coulis, compotes, fruit consommes, decorative caramel piping, spun sugar, candied fruits and nuts, chocolate cigarettes, etc. Made Savory Roquefort Souffle daily. Oversaw PM line: High-volume service of individually crafted; multi-component; intricately plated desserts. Prepared Aqua’s signature dish: Savory Black Mussel Souffle daily. Prepared crepes, tuiles, sauces, petit fours, dessert souffles, and signature sampler platters for service.

Stars Restaurant, Palo Alto

Pastry Assistant • October 1995 to October 1996

AM Production: baked and assembled dessert items to souffle cakes, genoise and sponge cakes, brioche, tarts, custards, cookies, truffles. Produced complementing garnishes (chocolate work, sugar work, meringues) and sauces. High-volume service of individually crafted, multi-component, intricately plated desserts. Worked under Pastry Chef Donna Meadows.

Hawthorne Lane Restaurant, San Francisco

Pastry Cook • July 1995 to October 1995

Opened Restaurant. Production of ice-creams, sorbets, mousses, cookies, truffles. Produced complementing garnishes: chocolate work, sugar work, meringues, tuiles, and sauces. High-volume service of individually crafted, multi-component, intricately plated desserts. Worked under Pastry Chef Donna Meadows.

One Market Restaurant, San Francisco

Line Cook, Pastry Cook, Expediter • January 1994 to July 1995

Began as expediter for high-volume lunch service (300 covers) and dinner service (250 to 350 covers). Moved to PM Garde Manger: hot and cold appetizers, lunch saute, and pastry kitchen. Assisted with banquets and large parties.