Lilla Bernal
San Antonio,United States
Summary
Passionate about sustainable food systems and resource conservation through agricultural practice, seeking acceptance to the Culinary Institute of America's Sustainable Agriculture Masters Program. Excited about the opportunity to further explore and integrate newfound knowledge into professional teaching and personal life, aiming to make a positive impact on the future of the food industry.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Associate Professor
The Culinary Institute of America
01.2023 - Current
- Contributed to the development of a comprehensive curriculum, ensuring alignment with state standards and academic goals.
- Made contributions in curricular development and innovation in teaching strategies.
- Created syllabus and instructional plans for each class session in accord with stated course objectives.
- Built strong rapport with students through class discussions and academic advisement.
Assistant Professor
The Culinary Institute of America
01.2019 - 01.2023
- Courses include Baking and Pastry first and second semester, management courses first and second semester, liberal arts courses first and second semester
- Contributed to campus activities to promote positive college image.
- Inspired critical thinking skills among students by fostering a learning environment that encouraged open-mindedness, curiosity, and intellectual exploration.
Lecturing Instructor
The Culinary Institute of America
01.2016 - 01.2020
- Courses include Baking and Pastry first and second semester
- Boosted student performance by providing individualized support and targeted feedback.
Nutrition Education Coordinator
The San Antonio Food Bank
01.2015 - 01.2016
- Coordinated chef lead cooking demos with dietician designed curriculums for all sectors of the population.
- Developed core curriculum and implementation guidelines for nutritional programming for the K-8 school age child.
- Tracked demographic data reported to the USDA from the Free Fruits and Vegetables in program established in Bexar County in conjunction with food pantries and SNAP benefits.
- Oversaw the implementation of the Free Fruits and Vegetables program in select food pantries around San Antonio.
Pastry Chef/Head Baker
Biga on the Banks
01.2014 - 01.2015
- Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks.
- Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
- Collaborated with the culinary team to create unique dessert offerings that complemented main dishes.
- Mentored junior staff members in pastry techniques, fostering a supportive work environment and increasing their skillsets.
Head Baker and Project Manager
AK Weissman Group
01.2014 - 12.2014
- Oversaw production of all baked goods for multiple retail and food service outlets.
- Developed delivery and inventory systems to facilitate production
- Developed unique recipes and dessert items for each location
- Managed projects from procurement to commission.
Menu Consultant
Victoria House, The Black Orchid
01.2013 - 12.2013
- Enhanced client satisfaction by developing customized and innovative menu offerings tailored to their specific needs.
- Streamlined kitchen operations through the creation of easy-to-follow recipes and efficient plating guidelines.
- Trained restaurant staff on new menu items, ensuring seamless implementation and ongoing success.
Pastry Chef/ Head Baker
Biga on the Banks
01.2003 - 12.2013
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Maintained strict adherence to health and safety standards, ensuring clean and safe working environment.
- Fostered culture of creativity and excellence in pastry department, leading to high team morale and productivity.
Education
Bachelor's of Science - Public Health
Johnson and Wales University
01.2023
AOS - Baking and Pastry Arts
The Culinary Institute of America
01.1999
Skills
- Curriculum Adaptation to the Online Learning Platform
- Curriculum Development
- Team Management
- Public Speaking
- Spanish Proficiency
- Mentoring
- Assessment Strategies
- Certified ServeSafe Instructor and Registered ServeSafe Exam Proctor
- Proficient in Excel
Certification
- Certified Master Baker, 04/01/19
- CHEP Certification, 04/01/19
Accomplishments
- PRESENTER: Worlds of Flavor, Copia 2021
- UNESCO Chef Ambassador, San Antonio Texas, City of Gastronomy 2021-2023
- PRESENTER Pueblos de Maiz, Merida, Mexico 2022
- PANELIST Gaziantep Food Festival, Gaziantep, Turkey 2022
- PRESENTER: American Culinary Federation, National Conference New Orleans 2023
- PRESENTER: BakeFest25, The Past Present and Future of Baking
Languages
Spanish
Professional Working
Affiliations
- Certified Master Baker, 2019 Retail Baker's of America
- Certified Master Gardener, 2024 Bexar County Agrilife Extension
Timeline
Associate Professor
The Culinary Institute of America
01.2023 - Current
Assistant Professor
The Culinary Institute of America
01.2019 - 01.2023
Lecturing Instructor
The Culinary Institute of America
01.2016 - 01.2020
Nutrition Education Coordinator
The San Antonio Food Bank
01.2015 - 01.2016
Pastry Chef/Head Baker
Biga on the Banks
01.2014 - 01.2015
Head Baker and Project Manager
AK Weissman Group
01.2014 - 12.2014
Menu Consultant
Victoria House, The Black Orchid
01.2013 - 12.2013
Pastry Chef/ Head Baker
Biga on the Banks
01.2003 - 12.2013
AOS - Baking and Pastry Arts
The Culinary Institute of America
- Certified Master Baker, 04/01/19
- CHEP Certification, 04/01/19
Bachelor's of Science - Public Health
Johnson and Wales University
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