- Job Start
- March 01, 2011
- Grand Rapids, Michigan
- Current City
- Chicago, Illinois
Locally driven pastry chef
Work Experience: Culinary
Le Cordon Bleu
Title: Pastry Chef Instructor
Cuisine: Teaching all sorts of pastry classes including plated desserts and showpiece.
Employment: Feb 2012 - Present
Title: Executive Pastry Chef
Cuisine: Locally driven plated desserts, breads, breakfast pastries, extensive chocolate and candy program.
Employment: Feb 2011 - Feb 2012
Lula Cafe and Nightwood Restaurant
Title: Pastry Chef
Cuisine: Very seasonal restaurants, extensive preserving programs, plated desserts, brunch.
Notes: Started as the Pastry Chef of Lula, then took over both pastry programs when Nightwood opened.
Was on opening staff
Employment: Mar 2006 - Mar 2010
Johnson & Wales
AAS in Baking and Pastry Arts
Was admitted into the advanced standing program, graduated with a 4.0 grade point average, Summa Cum Laude
was admitted to the "Who's Who of American College Students" and several other academic honors though I've forgotten most of them over the years. I think I have them in a folder at home...
01/04/01 - 08/15/01
Behind the Line: Melissa Trimmer
Background (63% complete)From childhood influences through career development to that “aha” moment
Your Career (14% complete)Education, experience and the future
On the Job (7% complete)Life behind the stoves or bar — and on the front lines
State of the Industry/Trends (5% complete)Insider insights on today's "hot plate" issues
Inspirations (14% complete)The people, food and beverage, culture and experiences that drive all that passion
Philosophies (11% complete)Thoughtful takes on all things culinary
Favorites (21% complete)Personal preferences — the order of the day
A Little Bit of Fun (17% complete)Everything from eating habits to playing media to bikes and body ink
Off the Clock (19% complete)Dining and drinking, home and hobbies, vacations and volunteering… the pros take time off
Help for Home Cooks/Bartenders (43% complete)Industry pros help home cooks and bartenders get it right and expand their repertoires