QUALIFICATIONS I started with French Chefs learning scratch bread and croissant baking. I have small shop experience, fine dining experience, as well as incredibly high volume experience in hotel and wholesale environments. The time I spent in Las Vegas taught me how to deal with high numbers low prep times and still succeeded in putting out the highest quality pastries and plated desserts possible. I have run scratch bread and pastry programs for over 20 years.

Highlights:

• Product Development
• Retail
• Wholesale
• Forecasting
• Quality
• Sales
• French Language
• Quality Assurance