OBJECTIVE
To become an integral member of your management team producing outstanding desserts, bakery products, and pastries.
QUALIFICATIONS
CULINARY EXPERIENCE
OPENING EXECUTIVE CHEF (CONSULTANT)
Manchester Street Cafe, St. Louis, Mo., 1998.
LEAD BAKER (OPENING CREW)
Riverport Casino Center, St. Louis, Mo., 1997.
PASTRY CHEF/BAKESHOP MANAGER
Marriott-Host, Inc. at Lambert Airport, St. Louis, Mo., 198387.
PASTRY CHEF/BAKESHOP MANAGER
Ramada Inn of Casper, Wyo., 1982.
PASTRY CHEF/BAKESHOP MANAGER
Amelia Island Plantation, Fernandina Beach, Fla., 198182.
ASSISTANT PASTRY CHEF
Lodge of the Four Seasons, Lake Ozark, Mo., 1981.
OWNER/OPERATOR
Chuckwagon Bakery & Café, Greenfield, Ill., 197779.
EDUCATION/TRAINING
CULINARY INSTITUTE OF AMERICA (HYDE PARK, N.Y.)
AOS degree, 1980.
WILTON SCHOOL OF CAKE DECORATING (CHICAGO, ILL.)
Certified Master Cake Decorator, 1972.
AWARDS/ACTIVITIES
SUMMARY
After 10 years pursuing my goal to be one of the best Pastry Chefs in the United States, I gave in to
family pressures to remain in the St. Louis area, where Pastry Chef jobs were few and far between.
Now that I have eliminated those influences, I am ready to get back “on track” with my culinary
career, once again, pursuing “my goals” and my aspirations which I’ve had since I decorated my first
cake at age 8. I would welcome the challenge of proving that I've still got what it takes to be “The
Best”!
To become an integral member of your management team producing outstanding desserts, bakery products, and pastries.
QUALIFICATIONS
- Skilled in performing cost control, inventory, rotation, and ordering of all raw materials.
- Prepared high-volume, high-quality baked goods according to company specifications.
- Experienced with developing new and creative pastries, breads, and desserts while maintaining or
surpassing the standards of quality that represent the tradition of culinary excellence. - Have managed all aspects of operating high-quality, large-volume bakeshops and pastry shops.
- Managed the hiring and discipline of union and non-union employees during all points in career.
- Master of both interpersonal and organizational communication.
CULINARY EXPERIENCE
OPENING EXECUTIVE CHEF (CONSULTANT)
Manchester Street Cafe, St. Louis, Mo., 1998.
LEAD BAKER (OPENING CREW)
Riverport Casino Center, St. Louis, Mo., 1997.
PASTRY CHEF/BAKESHOP MANAGER
Marriott-Host, Inc. at Lambert Airport, St. Louis, Mo., 198387.
- Won the Marriott President's Award for outstanding company-wide management, 1985. We won
the corresponding regional award in 1986. - Interviewed, scheduled, and supervised a staff of 11 during the daily operation of a $21 million
airport commissary bakery facility with my operation accounting for 10% of sales. - Developed new corporate standards for equipment specifications.
- Introduced new baked products into the corporate menu mix and established specifications and
formulas for them.
PASTRY CHEF/BAKESHOP MANAGER
Ramada Inn of Casper, Wyo., 1982.
PASTRY CHEF/BAKESHOP MANAGER
Amelia Island Plantation, Fernandina Beach, Fla., 198182.
ASSISTANT PASTRY CHEF
Lodge of the Four Seasons, Lake Ozark, Mo., 1981.
OWNER/OPERATOR
Chuckwagon Bakery & Café, Greenfield, Ill., 197779.
EDUCATION/TRAINING
CULINARY INSTITUTE OF AMERICA (HYDE PARK, N.Y.)
AOS degree, 1980.
- Active member of Baker’s Club
- Participated in Olympic Snowball fundraiser for Lake Placid Olympics
WILTON SCHOOL OF CAKE DECORATING (CHICAGO, ILL.)
Certified Master Cake Decorator, 1972.
AWARDS/ACTIVITIES
- Awarded Gold medal in the New York Culinary Show, 1980.
- Awarded Gold medal in the Boston Culinary Show, 1980.
- Awarded Bronze medal in the Milwaukee Culinary Show, 1987.
- Served as Program Chairman on the Board of Directors of Chefs de Cuisine of St. Louis, 1985-
87. - Official cake decorating judge for the Illinois State Fair for eight consecutive years, 198492.
- Taught Wilton method cake decorating at Michael's Arts & Crafts in 1999.
- Pursued non-related jobs ranging from Realtor to Administrative Assistant to IT Tech in between
culinary positions as circumstances required.
SUMMARY
After 10 years pursuing my goal to be one of the best Pastry Chefs in the United States, I gave in to
family pressures to remain in the St. Louis area, where Pastry Chef jobs were few and far between.
Now that I have eliminated those influences, I am ready to get back “on track” with my culinary
career, once again, pursuing “my goals” and my aspirations which I’ve had since I decorated my first
cake at age 8. I would welcome the challenge of proving that I've still got what it takes to be “The
Best”!
The Cake below is Jefferson’s Monticello Home, all buttercream and royal frosting, not rolled fondant.
It served 400 people and was made for a Jr. College near St. Louis, MO in 1993.
It served 400 people and was made for a Jr. College near St. Louis, MO in 1993.
Working Chocolate Clock
| Carlin Langley Sunnyside Queens, New York E-mail: PastryChefNYC@cwlangley.com Phone: (917) 495-2737 |
