Sarah Frey
Lake in the Hills,IL
Summary
Experienced chef instructor with a strong background in managing and operating kitchens, as well as imparting valuable knowledge to aspiring professionals. Talented Kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Efficient and committed to keeping high standards of food safety and sanitation. Highly creative and committed to elevating food to its highest potential, consistently striving for excellence in every dish.
Overview
25
25
years of professional experience
Work History
Culinary Instructor
McHenry County College
03.2023 - Current
- Planned and delivered courses for industry professionals and general public.
- Motivated students to achieve new levels of skill in diverse kitchen tasks.
- Maintained clean, neat and well-sanitized kitchen.
- Coached junior chefs on cooking techniques and performance strategies.
Pastry Chef
Cooper's Hawk Winery and Restaurant
11.2019 - Current
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Maintained well-organized mise en place to keep work consistent.
- Trained kitchen staff to perform various preparation tasks under pressure.
Cake Department
Deerfield's Bakery
05.2019 - 11.2019
- Prepared special creams and frostings for cakes and other dessert specialties.
- Designed specialty cakes for weddings, birthdays, and graduations.
- Used variety of baking and decorating tools such as mixers, carving tools, and confectionery products.
Pastry Chef
Sugar Hills Bakery
11.2017 - 07.2018
- In charge of all mini pastries and individual bombe desserts
- Trained new employees on bakery methods and procedures.
- Packaged finished products for sale.
Business Owner
Sarah Frey
09.2010 - 11.2017
- Owner of Sarah's Saweets, making 3-D cakes and specialty items.
- Owner of Lil' Tikes Daycare, watching over 5-12 children while their parents are at work.
Pastry Chef
Hilton North Allgauers
05.2005 - 09.2010
- In charge of ordering, scheduling, and inventory.
- Creating seasonal desserts for banquets and fine dining restaurant
- Supervised hourly employees.
- Set-up Friday Sea-fest, Sunday Brunch, and Daily Lunch Buffet.
- Baked and decorated "walk-in" Gingerbread House for holiday display.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
Pastry Chef
Crowne Plaza Hotel - Karma
03.2003 - 04.2005
- Responsible for ordering, receiving, and maintaining integrity of product.
- Worked with Rabbi in preparation of Kosher foods.
- Banquet Chef in charge of functions of 50-250 people.
Pastry Chef
Bin 36
09.2002 - 03.2003
- Created seasonal and daily desserts from scratch.
- Production of focaccia, as well as other bread items.
- Taught classes to clients in sugars and truffles
- Supervised hourly pastry employees and created schedules
Pastry Chef / Garde Manger Chef
Christophe Restaurant
02.2000 - 05.2002
- Made all desserts and salad dressings from scratch.
- Created specialty ice creams and sorbets.
- Indulged in the creation of unique flavors for desserts and salads.
Education
Associate of Culinary Arts - Culinary Arts
Kendall College
Chicago, IL03.1999
Skills
- Sanitation Practices
- Knife Skills
- Recipe Development
- Dessert Preparation
- Teamwork and Collaboration
- Problem-Solving Abilities
- Time Management
- Creativity and Innovation
- Precision and Attention to Detail
- Baking Techniques
Timeline
Culinary Instructor
McHenry County College
03.2023 - Current
Pastry Chef
Cooper's Hawk Winery and Restaurant
11.2019 - Current
Cake Department
Deerfield's Bakery
05.2019 - 11.2019
Pastry Chef
Sugar Hills Bakery
11.2017 - 07.2018
Business Owner
Sarah Frey
09.2010 - 11.2017
Pastry Chef
Hilton North Allgauers
05.2005 - 09.2010
Pastry Chef
Crowne Plaza Hotel - Karma
03.2003 - 04.2005
Pastry Chef
Bin 36
09.2002 - 03.2003
Pastry Chef / Garde Manger Chef
Christophe Restaurant
02.2000 - 05.2002
Associate of Culinary Arts - Culinary Arts
Kendall College