Pastry Chef

Locanda Verde; New York (NY); On-site; USD 10,000 - 60,000; Full time

Job description

“ I am continuously inspired by the camaraderie of my coworkers, industry colleagues, and friends. I love that this is an industry where those you work with end up becoming extended family. It truly inspires me to keep going each day. „

2023 - 2023
Executive Pastry Chef/Chocolatier
Cupped Desserts
New York

2021 - 2022
Executive Pastry Chef
Grand Army
Brooklyn, NY

2021 - 2022
Executive Pastry Chef
Celestine
Brooklyn, NY

2021 - 2021
Head Pastry Chef
Sandbar on Hudson
New York, NY

2020 - 2021
Pastry Chef
Almond
Bridgehampton, NY

2017 - 2020
Executive Pastry Chef
L'Artusi
New York, NY

2015 - 2015
Pastry Chef
Do & Do Catering
Queens, NY

2013 - 2014
Pastry Sous Chef
Costata
New York, NY

I knew right away that a life in the kitchen was something that I wanted. I didn't realize that I wanted to be a pastry chef until I had my first pantry cook position where I had to plate desserts as well as appetizers. I enjoyed the baking classes I had in culinary school but it was when I began to have pastry as a part of my actual work that I realized I wanted to cook desserts and pastries full-time.

Lessons I have learned throughout my career: (1) a little bit of salt goes a long way, (2) it's ok to speak your mind, (3) always make sure to take care of yourself.

What I look for when hiring anyone is for someone who is eager, willing to work hard, and has a positive attitude. I look for those things over skills in the kitchen. Technical skills can be taught.

I could never live without my notebooks. I live by lists and I like to write down my recipes regardless of how many times I use them. Writing helps me to focus and keep things at the top of my thoughts.

Having a healthy work/life balance is something I'm always working on. Setting clear boundaries is key. For example: I don't check work emails on my days off. I'll skim email subjects to make sure there's no emergencies. If it's a pressing matter, everyone has my cell number. It's important to make sure that you have time to yourself to relax and do what you need to do to unwind.

I find inspiration in so many ways. Eating at other restaurants, art, movies, music, going for a walk. Particular seasons are a great inspiration as well. I love cooking according to the seasonality of produce. Doing so allows the use of the best ingredients at peak times of the year.

Disclaimer: Individuals featured in the Inspirational Career Timelines section have been nominated by peers, colleagues and/or other members of the hospitality industry. It is to the best of our knowledge that each individual has demonstrated leadership and acted as a positive role model for others.

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