Fernando Pita

3339 W. Potomac Ave. (773) 557-0469

Chicago, IL 60651
Fernando.pita@student.neci.edu

Objective

Second year Baking & Pastry student at the New England Culinary Institute
looking for an internship position where I am required to perform a 700 hours
over a period of 6 months. I am eager to learn, reception to new challenges,
adaptable and always willing to go above and beyond to assist my co-workers.

Education

New England Culinary Institute

Bachelors in Baking and Pastry Arts
April 2014 Present

Montpelier, Vermont

New England Culinary Institute

Certificate in Professional Cooking
October 2013 March 2014

Montpelier, Vermont

Roberto Clemente High School

High School Diploma
2009 2013
Work
Experience

Chicago, Illinois

Alliance Bakery
Chicago, Illinois
Baking and Pastry Intern
October 2014 March 2015
I interned for 6 months, I learned
How to make fine French pastries
o Tarts, tartlets, cakes, high quality pastries, cookies dcor, French
macarons, and cake decorating.
Learning how to run a small bakery working side by side with the
bakeries owner.
New England Culinary Institute
Montpelier, Vermont
Culinary Intern
January 2014 March 2014
I interned over three months, I was training in the following:
Baking and Pastry: basic pastry, breads, and sauce making
A La Carte line cook at the schools restaurant during the lunch service
covered over 50-200 people a day.
Banquet cooking at Dewey cafeteria for the neci student and staff;
breakfast, lunch, and dinner.
Hyatt Regency, Chicago, Illinois
Culinary Intern
July 2013 September 2013
I worked in every area kitchen over the three months I was training in the
following:
Baking and Pastry Shop catering for 1,000 plated desserts.
Garde Manger in house salads made and plated for events.
Banquet cooking for weddings and partys.
Worked in the American Kraft Kitchen a la carte style for 300 covers per
service.

Certifications ServSafe Certified 2013

Languages

Spanish & English