AUDREEN MAESTRI
Madison,WI
Summary
Adept Pastry Chef with a proven track record at Frostwood Farms Kitchen, showcasing expertise in recipe development and team mentorship. Leveraged innovative design and cost management skills to elevate pastry production and educational programs, significantly enhancing customer satisfaction and operational efficiency. Demonstrates exceptional creativity and a commitment to food safety and sanitation.
Overview
20
20
years of professional experience
Work History
Pastry Chef
Frostwood Farms Kitchen
05.2021 - Current
- Company Overview: Event Venue.
- Led menu planning and daily production, focusing on innovation and recipe development for a wide range of desserts, including specialty cakes, laminated doughs, and seasonal items.
- Ensured exceptional output through meticulous quality control.
- Crafted and facilitated interactive educational experiences.
- Provided personalized coaching and development.
- Developed and standardized recipes.
- Helped establish and implement product strategies for Frostwood to Go Bakery.
Private Chef for Sorority with College Fresh
08.2019 - 05.2020
- Company Overview: Food Service Provider.
- Designed menus and prepared fresh meals from scratch for various meal times and special occasions.
- Oversaw budget management efficiently.
- Maintained a high standard of customer service by promptly addressing various client needs and requests.
- Maintain strict adherence to established cleaning and safety standards.
Chocolatier Apprentice
Infusion, Specialty Chocolate Shop
02.2019 - 08.2019
- Efficiently create numerous chocolate pieces on a weekly basis, ensuring low wastage.
- Maintained high-quality standards and impeccable appearance for molded chocolates throughout the production process.
- Utilized creative instincts to craft innovative chocolate treats.
Pastry Chef
Sardine, Lively French Style Bistro
05.2012 - 12.2018
- Delivered leadership for pastry operations, emphasizing use of local, seasonal, sustainable products.
- Developed innovative recipes and procedures for all desserts including plated creations.
- Administer daily production to evaluate variety and quantity aligning with par levels, inventory, and food costs.
- Provided continuous guidance for skill enhancement.
- Managed information flow to guarantee smooth collaboration.
- Uphold meticulous hygiene and safety standards.
Chef de Cuisine
Metcalfe's Market
06.2010 - 04.2012
- Company Overview: Upscale Food Retailer.
- Managed in-store and catering production.
- Created distinctive menu items alongside the Executive Chef featuring sustainable, organic, unprocessed and locally sourced ingredients maintaining efficiency in a complex kitchen setting.
- Direct activities of nine employees.
- Continually engaged in internal assessments to ensure quality.
- Boosted procedural efficiency.
- Trained, motivated and broadened knowledge base of interns and full-time employees.
- Produced up-to-date manuals, costing matrices and recipes for regular production tasks.
- Maintained stringent quality control on all production outputs.
- Supervised inventory to uphold quality, availability, and expense efficiency.
- Created forecasts for cyclical tasks and ongoing functions.
- Maintained impeccable cleanliness in kitchen spaces.
Prívate Clients
San Miguel de Allende, Mexico
09.2007 - 06.2010
- Designed custom cakes and managed catering services for numerous events.
- Tailored private cooking classes to meet specific client needs.
- Conducted market tours of San Miguel.
- Facilitated class presentations for Chef Hugh Carpenter of Napa Valley's 'Camp San Miguel'.
- Managed instructional and demonstration aspects of meal preparation.
Brick Oven Baker, Pastry Chef, Kitchen Supervisor
Washington Island Hotel and Restaurant
01.2005 - 01.2007
- Planned, created, and executed desserts for six-course Dining Room and Parlor Menus.
- Led a team of 14 kitchen and hotel staff, ensuring efficient operations.
- Instructed aspiring bakers in key culinary concepts.
- Contributed to the creation, development, and launch of a highly successful coffee shop.
- Managed Material Safety Data Sheets.
Education
Baking and Pastry Arts
The Culinary Institute of America
Hyde Park, New York03.2004
Fine Arts and Design
Instituto Allende
San Miguel de Allende, Guanajuato, MexicoBachelor of Arts - Religion and Philosophy
Dominican College
Orangeburg, New YorkSkills
- Menu Planning
- Recipe Development
- Team Mentorship
- Innovative Recipe Design
- Effective Presentation Delivery
- Cost Management
- Hospitality Industry Background
- Pastry Production
- Restaurant Experience
- Creativity and Innovation
- Confectionery Skills
- Food Safety and Sanitation
- Allergen awareness
Languages
Spanish: Conversational and Kitchen Proficient
OTHER
ServSafe Certificate 2023
Timeline
Pastry Chef
Frostwood Farms Kitchen
05.2021 - Current
Private Chef for Sorority with College Fresh
08.2019 - 05.2020
Chocolatier Apprentice
Infusion, Specialty Chocolate Shop
02.2019 - 08.2019
Pastry Chef
Sardine, Lively French Style Bistro
05.2012 - 12.2018
Chef de Cuisine
Metcalfe's Market
06.2010 - 04.2012
Prívate Clients
09.2007 - 06.2010
Brick Oven Baker, Pastry Chef, Kitchen Supervisor
Washington Island Hotel and Restaurant
01.2005 - 01.2007
Baking and Pastry Arts
The Culinary Institute of America
Fine Arts and Design
Instituto Allende
Bachelor of Arts - Religion and Philosophy
Dominican College
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