What I Offer
I am currently being trained at the Art Institute of Wisconsin and am excited about the concepts, techniques, cooking methods, ingredients, and challenges that I encounter daily in the Culinary program.
· Trained in classical culinary skills including knife skills, stocks, ingredient identification, sauces, soups, salads and vinaigrettes, potatoes, eggs, combination cooking methods, and safety and use of professional kitchen equipment.
· Knowledgeable in regional cuisines, cooking techniques, and ingredients · From scratch baking cakes, tarts, cookies, pies, crumb muffins, quick breads, sticky buns as well as proper use of baking tools · Food safety and sanitation · Tremendous manual dexterity · Results-driven achiever with exemplary planning and organizational skills, along with a high degree of detail · Skilled at measuring and blending ingredients |
· Flexible team player who thrives in environments requiring ability to effectively prioritize and juggle multiple projects
· Highly motivated self-starter who takes initiative with minimal supervision. · Exceptional listener and communicator who effectively conveys information verbally and in writing · Goal-driven leader who maintains a productive climate and confidently motivates, mobilizes, and coaches employees to meet high performance standards. · Personable professional whose strengths include cultural sensitivity and an ability to build rapport with a diverse workforce in multicultural settings · Productive worker with solid work ethic who exerts optimal effort in successfully completing tasks · Dependable, responsible contributor committed to excellence and success · Enthusiastic, knowledge-hungry learner, eager to meet challenges and quickly adapt new concepts |