Summary
Overview
Work History
Education
Skills
Websites
Timeline
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Brooke Wagenheim

Summary

I have worked in the Food Industry since I was 14 years old. I have worked in Retirement Homes, Country Clubs, Cooking Schools, Health Food Markets, Private Homes, including the Mansion of 12 Jesuit Catholic Priests, Cafe and Bars in the Business District of Tokyo, Multiple Restaurants, including Italian, Thai, Japanese, East Indian, Moroccan and Organic, Vegan, Gluten Free establishments, learning everything as Assistant to the Chef.

I had my own Pirate Radio Show while living in Minneapolis with Free Radio Twin Cities and volunteered at ARISE Bookstore, building their Garden.

I've effortlessly taught Cooking Classes for decades.

I've authored two Newspaper Columns for years, one in South Side Pride, Minneapolis for Alternative Medicine and Lifestyle and the other as The Natural Chef in News-Press SWFL.

I Opened and Ran my own successful Restaurant in Fort Myers, FL for 14 years.

Overview

19
19
years of professional experience

Work History

Chef

Cozmos Cafe And Bar Shibuya
Tokyo, Japan
  • Assisted my Sister in Opening her Restaurant and Bar in Tokyo.
  • Purchased, Handled and stored food to eliminate illness and prevent cross-contamination.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Prepared meals from scratch using my own recipes to tantalize and generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.

Head/Sole Baker

Black Forest Inn
Minneapolis, MN



  • Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls and coffee cakes.
  • Set heat and humidity temperatures for proof box.
  • Cut, peeled and prepped seasonal fruit for pie fillings.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
  • Mixed, proofed, shaped, pressed, sheeted and baked dough for dinner rolls, pretzels, strudels and four types of breads.
  • Iced and filled cakes and other pastries for customized orders.
  • Prepared assortment of chocolate bark, truffles, cookies, bars and other hand dipped and molded chocolates.

Macrobiotic Kitchen Assistant

Harriet's Kitchen Cooking School
  • Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
  • Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
  • Helped Harriet prepare and present food to event guests with strong attention to detail and presentation expertise.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Attended every single class, improving my valuable knowledge of Macrobiotics.

Chef/Owner

Chef Brooke's Natural Cafe
Fort Myers, FL
05.2009 - 04.2022
  • Managed day-to-day business operations.
  • Consulted with customers to assess needs and propose optimal solutions.
  • Trained and motivated employees to perform daily business functions.
  • Enhanced operational efficiency and productivity by managing budgets, accounts and costs.
  • Cooked and Baked Everything Single-Handedly, from Scratch.
  • Offered Legendary Cooking Classes on a regular basis.

Chef/General Manager of Operations

Ada's Natural Market
Fort Myers, FL
11.2002 - 03.2009
  • Trained, coached and mentored staff in the Prepared Food Section, including Juice Bar/Smoothies, Buffet, Bakery, Grab and Go, Deli Case, Decor, Cooking Class Assist, Public Relations, Catering and Special Events.
  • Drove year-over-year business growth, from the first week, while leading operations, strategic vision and long-range planning.
  • Cooked and Baked Everything, Created Menus, Schedules, Flyers and Table Ads.
  • Ordered and Received Everything, delegating organized storage in Dry Storage, Walk In Refrigerator and Freezer.
  • Authored prestigious Newspaper Column in News-Press SWFL for years (The Natural Chef).
  • Taught Free Community Cooking Classes every Wednesday, providing Dinner.

Education

BBA - Hospitality Administration And Management

University of Central Florida
Orlando, FL

Skills

Self-motivated with many years of expertise preparing memorable dishes with fresh ingredients Well-trained and passionate in Multi-Cultural and Classic cuisines, including Vegan, Gluten-Free, Sugar-Free, Allergy-Friendly and Macrobiotics Master in Soups, Stews, Curries and Bakery Reliable, hardworking and driven to give guests top quality food

Timeline

Chef/Owner

Chef Brooke's Natural Cafe
05.2009 - 04.2022

Chef/General Manager of Operations

Ada's Natural Market
11.2002 - 03.2009

Chef

Cozmos Cafe And Bar Shibuya

Head/Sole Baker

Black Forest Inn

Macrobiotic Kitchen Assistant

Harriet's Kitchen Cooking School

BBA - Hospitality Administration And Management

University of Central Florida

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Brooke Wagenheim