Nicole Von Seggern
Ypsilanti,MI
Summary
Dedicated and skilled pastry chef with three years experience in a fast paced kitchen, specializing in creating high quality deserts and baked goods. Passionate about innovative menu development and exceptional customer satisfaction.
Overview
3
3
years of professional experience
Work History
Pastry Chef
Dante's Restaurant
Cleveland, OH
12.2022 - Current
- Developed unique recipes for pastries and desserts, using seasonal ingredients.
- Created custom cakes for weddings, birthdays and other special occasions.
- Prepared doughs, fillings and icings according to recipes.
- Decorated cakes with intricate designs and patterns.
- Monitored food quality and safety standards in the kitchen.
- Assisted in menu planning for all pastry items.
- Provided guidance and mentorship to junior bakery staff members.
- Ensured proper storage of products to prevent spoilage or contamination.
- Maintained a clean working environment by adhering to health and safety regulations.
- Managed time efficiently to produce high-quality goods within tight deadlines.
- Collaborated with other chefs in developing new recipes for pastries and desserts.
Pastry Cook
Silo Ridge
Armenia, NY
04.2022 - 12.2022
- Responsible for the production of breakfast pastries, including croissants, pain au chocolat, gluten-free muffins, and donuts.
- Make high-quality sourdough and maintain a sourdough starter daily. Including techniques for fermentation and shaping.
- In-depth understanding of optimum yeast health with proper hydration levels.
- mass produce deserts for professional events.
- Cleaned and sanitized work areas, equipment, utensils, dishes, and silverware.
Education
Associate of Applied Science - Baking And Pastry Arts
Culinary Institute of America
Hyde Park, NY04-2022
Skills
- Cake decoration, using various techniques, including fondant, buttercream, royal icing, and intricate gum paste flowers
- Chocolate tempering for both decorative and confectionery purposes, ensuring the proper shine and snap
- Artisan Bread Production with emphasis on flavor and texture
- Troubleshooting issues with yeast
- Laminated Dough Preparation
- Crafting breakfast pastries, creating the perfect flaky texture, and rich flavor
- Handmade pasta techniques, including dough preparation and creating various shapes of pasta
- Cold dish preparation, including charcuterie and salads, with a focus on presentation and flavor pairing
- Desert station management in a high-volume, fine dining restaurant, ensuring timely and quality production of desserts
References
References available upon request.
Timeline
Pastry Chef
Dante's Restaurant
12.2022 - Current
Pastry Cook
Silo Ridge
04.2022 - 12.2022
Associate of Applied Science - Baking And Pastry Arts
Culinary Institute of America
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