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Do you really want to delete project Chocolate Chef Sculpture inspired by Pixar's 'Ratatouille'?
It is a goal and aspiration of mine to be able to live and work in some of the best cities around the world. I have only recently finished a year living and working in Melbourne, Australia. I am now in London seeking an opportunity for the chance to prove my ability to accomplish more than what I feel I have only been limited to as a Pastry Chef. It is my goal to further my pursuit for personal growth in continuing to learn from others with the hope that I may have something to teach as well.Locked Pro Plan feature
Production kitchen and dessert bar where I was responsible for making all the desserts exclusive to Harrods.
The iconic patisserie and Parisian tearoom that gave rise to the popular French macaron. I worked in both the Covent Garden and Harrods locations as a CDP responsible for the haute cuisine.
Japanese fine dining restaurant where I work as part of a team in the daily production and service of all desserts in the restaurant.
Pan asian restaurant where I mostly worked in pastry, but often had to help out in prep and service for larder. I also contributed in coming up with new ideas for the dessert menu.
Pan asian restaurant where I worked on the larder section, assisting in the daily prep before service.
One of the most reputable restaurants in Australia. I was part of the pastry team that worked collectively in the production, set up, and plate up of all desserts for lunch and dinner service.
Ranked as one of the top restaurants in Canada. My main responsibility was in running and managing the plate up of all desserts for dinner service. When not doing service, I would be working production in prepping desserts and pastries for both the restaurant or the restaurant's Bel Cafe next door.
An award winning contemporary fine dining restaurant where I oversaw all areas of dessert and pastry production. Among the restaurants most notable achievements, I was part of the team that helped the restaurant to win Gold at the regional Gold Medal Plates Competition in 2012.
Summer internship where I was responsible for the production of various cakes, plated desserts, and pastries.