Amy Hess

Objectives

Obtain a full-time position in a fine dining restaurant in New York City which will further develop my pastry skills.
To be engaged and challenged in an atmosphere of learning where I can expand my pastry and culinary skills.
Work with people who are committed to excellence and interested in mentoring employees.
Learn to blend classic and modern approaches to flavor pairings.

Summary of Qualifications

Creative and innovative; capable of thinking with a fresh perspective.
Strong work ethic and attention to detail. Superb attitude. Self-motivated. Team player. Adaptable and flexible.
Good instincts in the kitchen. Adamant about proper safety and hygiene practices
Serious about a long-term pastry career.
Extensive managerial and marketing experience.

Culinary Experience

Nuela Restaurant

New York, NY

www.nuelany.com

Sous Chef, Pastry

June 2010 - Present

Responsible for the production of desserts and breads for a restaurant that serves 150 - 400 guests daily, including lunch, brunch and dinner.
Collaborate with the Chef de Cuisine to create a dessert menu that features six desserts in addition to house-made sorbets and ice creams.
Designed and now execute a custon cake program for both internal and external events.
Manage a pastry staff of three, including production and line responsibilities as well as scheduling and payroll.
Responsible for all dry goods orders (pastry, savory and FOH) for the restaurant.

Amy's Bread

New York, NY

March 2010 - June 2010

Produced a variety of traditional menu items, including brownies, cashew bars, cookie doughs, icings and cakes.
Was one of only three cooks selected to ice and decorate custom cakes.
Trained to make croissants and pain au chocolate, using traditional French technique.

The Brown Palace Hotel & Spa

Denver, Colorado

www.brownpalace.com

Pastry Cook 1, June 2009 - March 2010

Responsible for the design and production of desserts and breads for three restaurants within the hotel including: Ellyington's, a fine dining lunch establishment; The Ship Tavern, a traditional steakhouse; and The Palace Arms, an upscale fine dining restaurant focusing on molecular gastronomic concepts.
Produce and plate all dessert components including dessert sauces and garnishes.
Responsible for the daily production of more than 20 desserts, maintaining a high quality of freshness in each plate.
Took the initiative to produce all restaurant desserts from scratch, including doughs, mousses, custards, curds, cookies, cakes and breads.
Design unique platings and special desserts for VIP guests.
Assist in the development and production of desserts for special events serving anywhere from 50 to 1,200 guests.
Responsible for producing and assembling specialty cakes for weddings, tastings and special occasions.
Support both the executive and assistant pastry chefs by assisting in the concept development and production of a weekly brunch buffet and special event platings.
Pay close attention to food costs in order to stay within an annual budget.
Support stations outside the bakery including garde manger and hot line when needed.

Z Cuisine Bistrot

Denver, Colorado

www.zcuisineonline.com

Pastry Chef, January 2008 - June 2009

Managed a one-person pastry department, including on-line dining service.
Made all doughs, including puff pastry, pate a choux, pate brisee, and pate sucrees from scratch.
Provided 3-4 new desserts weekly to complement standards such as house-made ice creams, pot de creme and vanilla creme brulee.
Priced items, paying attention to ROI.
Compiled weekly savory and pastry product and ingredient orders, dealing with up to 5 vendors.
Compiled special event menus and calculated food costs for events up to 65 people.
Made custom wedding and special event cakes, including croquembouche.
Support the hot line as a Chef Tournant.
Applied savory pastry applications to the hot line menu using various doughs and sauces.
Responsible for creating and preparing weekly soups and specialty breads.

Culinary Events and Promotions

James Beard House (January 2011) - Nuela dinner
James Beard House (October 2010) - Frois Gras and Friends dinner
Edible Front Range (Spring 2009 Issue) - Z Cuisine is featured in this quarterly magazine. I participated in the entire dinner shoot, preparing food and ensuring that everything was beautifully plated and camera ready.
303 Magazine (The Dining Issue, December 2008/January 2009, Page 44) - I developed the Haystack Chevre with Poached Pears composition and worked with the photographer to make it look spectacular and camera ready.
Whole Foods Secret Ingredient Series (August 2008) - Featured ingredient: European-style butter http://www.youtube.com/watch?v=y4-nBVbiWcE
Dining Out (Summer/Fall 2009 issue, Colorado)

Stages

Le Bernardin, New York, NY (June 2009)

Worked under Chef Michael Laiskonis and his staff for two weeks.
Worked on the pastry line during dinner service, helping prepare all components of the mignardise plate and plating main desserts.
Assisted the morning team with daily production of all dessert components, in addition to plating desserts during lunch service
Assisted Chef Laiskonis with two special event platings for 25 and 50 guests.

Patisserie Blanes, Sourges, France (October 2007)

Assisted in production and assembly of cakes, Italian meringue, mousse, sabayon, ganache and turnover fillings.
Learned to appreciate and efficient and organized kitchen.
Observed attention to detail, artistic quality and refined finished products.

Culinary Education

Culinary School of the Rockies (Boulder, Co.)

www.culinaryschoolrockies.com

Graduate, Professional Culinary Arts Program, December 2007

This program focused on classic French techniques, including French pastry and baking. Curriculum included: palate development, extensive wine tasting and pairing, kitchen organization skills, knife skills, teamwork, overview of French haute cuisine, menu production, overview of world cuisines and an understanding of terroir.

The program included a one-month culinary immersion and study in Provence, France. Class was held at L'Universite du Vin, Chateau de Suze-la-Rousse in Avignon. Guest instructors included, Jean Michel Leclerc, L'Atelier des Gourmets and John Chiri, "Le Marmiton" school at La Mirance.

Traditional Education