•Sugar Art Training from Master Confectioner Julie Bashore, 2006 •California School of Culinary Arts, Pasadena, CA Le Cordon Bleu Patisserie and Baking Diploma, 2005 •Folsom Lake College, Folsom, CA 55 units completed of general education with emphasis in graphic arts, 1999- 2004
•Over 8 years Food service experience, with 3 years baking experience •Helped adjust staff production to compensate a 100% growth in one year •Manage baking team of 5 bakers in an award winning bakery café •Maintain an inventory of supplies •Train interns and new employees in all aspects of baking •Develop and troubleshoot recipes of pastries and desserts •Proficient with a cash register and taking orders •Develop menus and calculate costs
•Croissants, Danish, Puff Pastry •Breakfast Pastries •Breads •Molded and Hand Dipped Chocolates •Desserts •Store Cakes and Wedding Cakes •Gumpaste Decorations •Tarts and Pies •Cookies
•Earned the Prestigious Le Cordon Bleu Patisserie and Baking Diploma with high honors •Created personal line of artisan chocolates •Awarded best desserts in Folsom by myfolsom.com June 2008 •Earned a 3½ (out of 4) star review in the Sacramento Bee Newspaper
Bakery Manager, Karen’s Bakery, Folsom, CA Pastry Chef, Brioche Artisan Bakery, Sacramento, CA Baker, Great Harvest Bread Co., Folsom, CA Assistant Pastry Chef, C’est Bon European Café, Granite Bay, CA Cook, Sodexho Marriot at Walt Disney Imagineering, Glendale, CA Grill Cook, Sodexho Marriot at Intel Corporation, Folsom, CA Crew Member, Carl’s Jr., Placerville, CA
10/2006- present 2/2006- 10/2006 1/2006- 6/2006 8/2005-2/2006 11/2004- 7/2005 10/2003- 10/2004 4/2000- 10/2003
email: joe_keri043@hotmail.com phone: (916)677-7529