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Pastry Chef

Locanda Verde

New York (NY)

On-site

USD 10,000 - 60,000

Full time

13 days ago

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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
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2021 - 2022
Executive Pastry Chef
Grand Army
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2021 - 2022
Executive Pastry Chef
Celestine
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2021 - 2021
Head Pastry Chef
Sandbar on Hudson
New York, NY

2020 - 2021
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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.

Send Us Your Nominations

If you know of any extraordinary food, beverage and hospitality professionals who inspire others through their hard work and leadership, nominate them now!

Explore their unique career timelines and advice about what they’ve learned along the way



Yasmin Gutierrez
Partner & Executive Pastry Chef
Beatrix Locations & Beatrix Market (Lettuce Entertain You)



Jessica Salazar
Corporate Pastry Chef
Emmer & Rye Hospitality Group and Pullman Market



Tavel Bristol-Joseph
Director of Hospitality, Pastry Chef & Partner
Emmer & Rye Hospitality Group and Pullman Market



Ariana Quant
Executive Pastry Chef
Hai Hospitality



Thomas Keller
Chef/Proprietor
Chef, Restaurateur, and Cookbook Author



Rachel Pancho
Executive Pastry Chef
Ai Fiori



Saura Kline
Author
Easy As Pie & Pies That Inspire



Kelly Nam
Chef Owner
Atelier Bugi



Angela Borah
Head Chocolatier
Kreuther Handcrafted Chocolate and Gabriel Kreuther



Dianna Daoheung
Co-Founder & Culinary Director
Black Seed Bagels



Erin Kobler
Executive Pastry Chef
Sepia & PROXI



Melinda Dorn
Recreational Specialist - Culinary Skills
Aurora Mental Heath & Recovery

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