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102 Stone School Rd, Sutton, MA, 01590 | Email:
Telephone: (Cell) 774-276-5271 | Portfolio:


Extensive knowledge in breads, pastries, chocolate

and sugar, cake decorating and desserts.
Advanced skills in sugar craft floral techniques.
Competency with cooking theory, knife skills and
Beverage and wine management with a focus on
European wine varietals, Beer, and Spirits.

Knowledge of Marketing theory and financial

Understanding of human resource and strategic staff
Inventory and menu management.
Table service, host, and bartending experience.
Experience with restaurant operations.
Experience with restaurant and brunch management.

Sweet Kitchen and Bar, Worcester, MA
Hospitality Extern
Served guests of the restaurant and mixed cocktails for patrons of the bar and servers orders.
Cooked on the line for brunch service.
Took liquor and produce inventory for the bar.
Designed the Summer cocktail menu.

Jan. 2015-Present

Struck Catering Company, Worcester, MA

Prep Cook / Part-Time Banquet Server
Prepared large amounts of food for parties/events.
Served food to attendants of events.

Feb. 2015-Present

New England Culinary Institute, Montpelier, VT

Oct. 2014-Dec. 2014
Senior Resident Assistant

Conducted rounds within the dorms at NECI, secured the well-being of the students during emergencies, point person between the
Resident Assistants and the Coordinator of Resident Life.
Acted as Coordinator of Resident Life during the CRLs days off.

Petes Sweets, East Longmeadow, MA

Jan. 2014 Jun. 2014
Head Baker (Baking Intern)

In charge of baking all the products for orders and front of house.
Took inventory on a regular basis and provided superior customer service.

New England Culinary Institute, Montpelier, VT

Student Assistant

Oct. 2013 Dec. 2014

Working for the NECI Admissions Office, responsible for researching vocational schools in each state for advertising and information
Filled in at the front desk when needed and assisted in filing paperwork and making tour folders.

Todd Englishs Bluezoo Restaurant, Swan & Dolphin Resort, Lake Buena Vista, FL
Jan. 2013 - June 2013
Pastry Extern

Responsible for plating desserts on the line serving the entire restaurant.
Keeping my station organized
Communicating with the staff for both front and back of house

New England Culinary Institute, Montpelier, VT

Oct. 2012 - Dec. 2012
Resident Assistant

Conducted rounds amongst the dorms at NECI and secured the well-being of the students during emergencies.

Sweet Dessert Bar/Bakery, Worcester, MA

Feb. 2011 - July 2012
Pastry Cook

Decorated cakes for orders, baked pastries for pastry case, made and plated desserts for dessert bar.
Additionally responsible for communicating with customers and taking care of orders.

New England Culinary Institute, Montpelier, VT
Bachelors of Arts: Food & Beverage Business Management
July 2014 - Present
o Human Resources Management, European & North American Wines, Beer and Spirits, Strategic Management,
Operations Management, Financial and Beverage Management, Chinese Language, and Marketing.
o Planned and executed service elements for several special event dinners
o Shadowed NECI Restaurant Managers learning how to manage restaurant operations.
Associates Baking & Pastry Arts
July 2012 June 2014
Blackstone Valley Tech High School, Upton, MA
August 2008 - May 2012
Diploma of Graduation Specialization Culinary Arts

NECI BA Scholar Award
For outstanding accomplishments and contributions to the New England Culinary Institute.


NECI Student Ambassador

2012 - Present
Was elected by my teachers to be a student representative of NECI.
Gave tours of the school and participated in demonstrations for outside guests of NECI.
NECI Perfect Peel Award
For outstanding accomplishments and contributions to the baking and pastry arts department at New England Culinary
Skills USA, MA
Attained 12th place in the commercial baking districts competition.
Wilton Cake Decorating Courses, Millbury, MA
2009 - 2010
Learned cake decorating techniques such as baking, filling, and frosting a cake, boarders, frosting/royal icing flowers,
fondant modeling, fondant/gum paste flowers, and covering a cake in fondant.

New England Culinary Institute, Montpelier, VT
2012 - Present
Student Ambassador
As a student and ambassador we are required to complete 10 hours of community service each year.

This consisted of me doing work for the Vermont Cheese Makers Festival, NECI Culinary Classic, NECI orientation, and
School Tours/Open Houses. I also helped with a demo by Chef Francois Payard.

Blackstone Valley Youth Leadership Academy, Blackstone Valley, MA

Graduate of the 2009 class, organized my own community service clean up, and participated in about 4 hours of volunteer