Crystal Thompson
Summary
Highly skilled chef with experience both in pastry and culinary arts. Hard working, adaptable and flexible, able to work in large and small-scale kitchens. Experience with live cooking demonstrations and action stations. Ability to work seamlessly with a variety of personalities and skill sets. Strong mentorship skills. Experience in both corporately owned hotels and privately owned restaurants
Overview
22
22
years of professional experience
Work History
Specal Events Culinary Lead
The Culinary Institute of America
Napa, CA
03.2023 - Current
- Modified recipes to follow dietary restrictions and food allergies.
- Instructed new team members on food preparation techniques.
- Verified food quality met established benchmarks prior to serving.
- Oversee food preparation, production, and presentation according to quality standards.
- Organized team workload by setting focused goals and priorities.
- Maintain kitchen cleanliness, safety, and sanitation standards.
- Liaise with front-of-house staff on timelines, guest counts, dietary restrictions, and plateware.
- Safeguard food quality by adhering to heating, cooling, and storage guidelines.
- Showcased ability to produce and execute multiple simultaneous events.
- Display strong leadership skills by motivating employees during busy periods of service.
- Estimate necessary ingredient amounts based on event scale.
- Coordinated prep lists for seamless banquet operations.
CEO & Head Chef
The Thompson House
11.2014 - Current
- Made cakes for various weddings and birthdays.
- Developed and tested gluten-free recipes for baking and cooking.
- Planned and prepared daily meals for both home and remote locations.
- Enhanced ability to manage time efficiently.
- Managed catering logistics for various events.
- Hands-on cooking instruction for adults and children.
Substitute Chef instructor
The Bread Project
Emeryville, CA
05.2014 - 11.2014
- Provided instruction and demonstration for items to be made in a classes of 11 to 18 international students
- Assisted students in the use of industrial ovens and mixers as well as small equipment
- Tasted and evaluated items students have produced during class
- Cleaned and sanitized all production facilities at the end of day
- Instructed students on personal and equipment safety procedures
Private Chef
Peak Preformance Pilates
04.2013 - 07.2013
- Planned, shopped for and prepared all meals and snacks for 17 people
- Created Italian themed menus with an emphasis on Tuscan cuisine that was adapted to accommodate dietary requirements of guests
- Specialty menu items included wood fire oven pizzas, fresh pasta and desserts.
Pastry Chef Consultant
El Dorado Kitchen
Sonoma, CA
01.2011 - 03.2011
- Worked with the Executive Chef on updating menus
- Adjusted recipes to fit the restaurant’s theme and budget
- Trained staff on production of pastry menu items with updated expectations
- Implemented new procedures for product storage and rotation
- Increased profit and sales of café baked goods
- Produced truffles and petie fours for special events
- Daily production of dinner rolls and pizza dough
- Drafted employee schedules to accommodate business needs
Pastry Chef
The Carneros Inn
Napa, CA
09.2008 - 10.2010
- Oversaw daily functions in dual pastry kitchens, with a staff size ranging from five to eight.
- Designed and curated dessert selections for FARM, Boonfly restaurants, banquets, private events, inn room dining amenities, and market retail store.
- Ordering, inventory management, and recipe costing.
- Maintain and update recipe binders.
- Coordinated with culinary team members during special events and off-site engagements.
- Gained CIA externship site approval for the pastry program.
- Mentored two Culinary Institute of America externs.
- Scheduled and managed specialty order cakes.
- Crafted vegan and gluten-free desserts on demand.
Pastry Chef, Sous Chef
Rumi
San Carlos, CA
02.2008 - 09.2008
- Created and executed pastry menu for small silk roads inspired restaurant
- Baked Naan bread in Taftoon oven
- Assisted in hiring and training of new employees
- Worked sauté stations 2-3 times per week
- Assisted in the prep and production of savory menu items
- Placed food and worked with other Chefs on scheduling
Banquet Cook, Line Cook, and Pastry Cook
The Ritz Carlton, Half Moon Bay
04.2003 - 01.2008
- Banquet and events order management and delegation
- Sous chef of Inside the Kitchen cooking classes with celebrity chefs
- Writing kitchen production list
- Produced and plated desserts for Navio restaurant, Lobby Lounge and Inn Room Dining
- Worked action stations for Sunday Brunch and private events
- Production and plating of banquet kitchen desserts, amenities, and club level presentations
- Responsible for ordering food and supplies. Assisted in scheduling
- Line cook -
- Prepared starch and vegetable sides for all meat entrees including tasting menu
- Responsible for vegetarian entrée and hot appetizers
- Banquet cook-
- Prepared, meats, vegetable and starches for banquet events both plate and buffet for 15 to 325 people
- Assisted in the platting of banquet meals directly behind the even space
- Cooked buffet breakfast for up to 250 people
- Worked omelet action stations and carving stations.
Education
Chocolates And Confections -
Culinary Institute of America
Hyde Park, NY05.2008
Wedding Cake Fundamentals -
The Culinary Institute of America
01.2008
Food and Culture of Parma Italy, APPCA -
Academia Barilla
Parma Italy11.2007
Associates of Occupational Studies - Culinary Arts
Culinary Institute Of America
Hyde Park, NY07-2002
Group Leader
Cuninary Institute of America
Hyde Park, NY03.2002
Skills
- Recipe Adaptation and Development
- Instruction and Delegation
- Attention to Detail
- Effective Communicator and Public Speaker
- Health and Safety Compliance
- Time Management
- Menu Planning
- Sanitation and Safety Knowledge
- Coaching and Mentoring
- Food Production Oversight
- Calm Under Pressure
- Food Stock and Supply Management
- Staff Supervision and Coordination
Timeline
Specal Events Culinary Lead
The Culinary Institute of America
03.2023 - Current
CEO & Head Chef
The Thompson House
11.2014 - Current
Substitute Chef instructor
The Bread Project
05.2014 - 11.2014
Private Chef
Peak Preformance Pilates
04.2013 - 07.2013
Pastry Chef Consultant
El Dorado Kitchen
01.2011 - 03.2011
Pastry Chef
The Carneros Inn
09.2008 - 10.2010
Pastry Chef, Sous Chef
Rumi
02.2008 - 09.2008
Banquet Cook, Line Cook, and Pastry Cook
The Ritz Carlton, Half Moon Bay
04.2003 - 01.2008
Chocolates And Confections -
Culinary Institute of America
Wedding Cake Fundamentals -
The Culinary Institute of America
Food and Culture of Parma Italy, APPCA -
Academia Barilla
Associates of Occupational Studies - Culinary Arts
Culinary Institute Of America
Group Leader
Cuninary Institute of America
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