Jessica M. Daniels
513.304.7520 – Jessica.Daniels9@gmail.com
Work Experience
Tabla Restaurant, New York, NY
Pastry Cook January 2010-December 2010
- Prepare for and conduct lunch service.
- Assist in production of desserts.
Momofuku Milk Bar, New York, NY
Pastry Cook January – August 2010
- Assist in the production of Milk Bar products; breads, cookies, ice creams, cakes, etc.
Mark Joseph Cakes, Brooklyn, NY
Pastry Intern September 2009- January 2010
- Assist in the creation of special event cakes, primarily for weddings.
J.Crew, New York, NY
Personal Shopper September 2008-February 2009
- Created a portfolio of customers and scheduled personal shopping appointments with customers.
- Used creativity and sense of design to style and wardrobe customers in J.Crew clothes and accessories.
The Chef’s Kitchen Cakery, Inc., Cincinnati, OH
Chef’s Assistant July-September 2003
- Assisted in the baking and design of gourmet wedding cakes, event cakes and baked goods.
- Mentored directly by the head chef and gained professional hands-on experience in baking and pastry design.
- Managed the sale of baked products and interacted directly with customers on a daily basis.
Education
The French Culinary Institute, New York, NY
Grand Diploma in Pastry Arts August 2009
- Intensive six month course of study and 600 hours of hands-on practical training in classic Pastry Arts techniques.
- Curriculum included tarts, cookies, pat a choux, puff pastry, breads, petits fours, cakes, plated desserts, frozen desserts, sugar and chocolate.
Miami University, Oxford, OH
Bachelor of Science in Early Childhood Education May 2008
- Member of Kappa Alpha Theta Fraternity
International Experience
Miami University Dolibois European Study Abroad Program
Luxembourg August- December 2006
- Studied English Literature in Luxembourg.
- Experienced European culinary culture through independent travel and living with a Luxembourgish family.
Education Senior Capstone, Various locations across Europe May-July 2008
- Compared U.S. and European education curriculum and teaching styles and experienced local cultures, interacted professionally with educators, and gained international insight.
- Independently experienced the French Pastry Arts though various pastry tours and tastings in Paris.
REFERENCES AVAILABLE UPON REQUEST
