Resumé
Annabelle Nicholson
526 Shaker Blvd
Enfield, New Hampshire 03748
(802)989-4164
[email protected]
SUMMARY:
Eager and professional Baking and Pastry student seeking 400-hour internship to enrich my culinary career.
This will enable me to bring a strong work ethic and skill set to your kitchen.
EDUCATION:
AOS Baking & Pastry -- New England Culinary Institute, Montpelier, Vermont
October, 2012 - Not Complete
• Received Academic Excellence Scholarship
Undergraduate-One Year, Romance Languages -- University of Vermont, Burlington, Vermont
August, 2011 - May, 2012
• Dean's List Student Fall 2011
• French grammar and writing classes-GPA 4.0
• Introductory Italian coursework- GPA 4.0
High School Graduate -- Middlebury Union High School, Middlebury, Vermont
August, 2008 - June, 2011
• Received High Honors in Foods class
• Honor Student
• Won Academic Excellence in French award
EXPERIENCE:
Summer Camp Counselor -- Ripton Summer Day Camp, Ripton, Vermont
June, 2011 - August, 2012
• Cared for elementary school students
• Led student activities
• Drove students to various field trips
Summer Berry Picker -- Sunshine Valley Berry Farm, Rochester, Vermont
July, 2007 - August, 2010
• Picked and weighed summer berries
Dishwasher/Prep Cook -- Occasions Catering, Rochester, Vermont
July, 2008 - August, 2008
• Prepped appetizers
• Created decorative appetizer platters
• Washed dishes
• Plated salads, entrees and desserts
Pastry Intern – Topper’s Restaurant at The Wauwinet, Nantucket, Massachusetts, May 2013-July 2013
• Prepped and plated Desserts for dinner service, made breakfast pastries and breads
MEMBERSHIPS & AFFILIATIONS:
Member -- National Society of Collegiate Scholars
AWARDS & HONORS:
Membership in National Society of Collegiate Scholars
National Society of Collegiate Scholars- 2012
Academic Excellence in French
Middlebury Union High school- 2011
Dean's List
University of Vermont- 2011
Honors Graduate
Middlebury Union High school- 2011
SKILLS:
• Laminated croissants and danishes
• Made muffins using muffin method
• Rolled, drop, sheet, and bagged cookie making experience
• Made scones using biscuit method
• Converted recipes using baker’s percentages and basic math
• Mixed rich and lean bread doughs using straight dough method, sponge method, and converted straight dough method
• Shaping, proofing, and baking of challah, torpedoes, breakfast buns, sandwich rolls, baguettes, croissants, danishes, and whole wheat loaves
• Made 5 mother sauces as well as several integral and small sauces
• Made pureed and cream soups
• Braised and butter basted chicken
• Cooked salmon using both hot and cold poaching methods, and En Papillotte method
• Grilled, roasted, sautéed, sweated and blanched various vegetables
• Cooked polenta using Simmer & Stirring method
• Made risotto using Arborio rice
• Made rice pilaf using pilaf method
• Sufficiant knife skills
• Serve Safe Certified
• Experience in cake, tart, pie, cookie, and pastry mixing, baking, and decorating
• Great sanitation habits
• Made chicken stock and chicken consommé
• Knowledge of food science
• Intermediate computer skills using Microsoft Word, Excel, and Powerpoint
• Artistic. Showed paintings in two Vermont galleries
• Stellar cartouche and Papillotte maker
• Work well with others
• Strong organizational skills
• Proficient in conversational French
• Understands conversational Italian
References available upon request
526 Shaker Blvd
Enfield, New Hampshire 03748
(802)989-4164
[email protected]
SUMMARY:
Eager and professional Baking and Pastry student seeking 400-hour internship to enrich my culinary career.
This will enable me to bring a strong work ethic and skill set to your kitchen.
EDUCATION:
AOS Baking & Pastry -- New England Culinary Institute, Montpelier, Vermont
October, 2012 - Not Complete
• Received Academic Excellence Scholarship
Undergraduate-One Year, Romance Languages -- University of Vermont, Burlington, Vermont
August, 2011 - May, 2012
• Dean's List Student Fall 2011
• French grammar and writing classes-GPA 4.0
• Introductory Italian coursework- GPA 4.0
High School Graduate -- Middlebury Union High School, Middlebury, Vermont
August, 2008 - June, 2011
• Received High Honors in Foods class
• Honor Student
• Won Academic Excellence in French award
EXPERIENCE:
Summer Camp Counselor -- Ripton Summer Day Camp, Ripton, Vermont
June, 2011 - August, 2012
• Cared for elementary school students
• Led student activities
• Drove students to various field trips
Summer Berry Picker -- Sunshine Valley Berry Farm, Rochester, Vermont
July, 2007 - August, 2010
• Picked and weighed summer berries
Dishwasher/Prep Cook -- Occasions Catering, Rochester, Vermont
July, 2008 - August, 2008
• Prepped appetizers
• Created decorative appetizer platters
• Washed dishes
• Plated salads, entrees and desserts
Pastry Intern – Topper’s Restaurant at The Wauwinet, Nantucket, Massachusetts, May 2013-July 2013
• Prepped and plated Desserts for dinner service, made breakfast pastries and breads
MEMBERSHIPS & AFFILIATIONS:
Member -- National Society of Collegiate Scholars
AWARDS & HONORS:
Membership in National Society of Collegiate Scholars
National Society of Collegiate Scholars- 2012
Academic Excellence in French
Middlebury Union High school- 2011
Dean's List
University of Vermont- 2011
Honors Graduate
Middlebury Union High school- 2011
SKILLS:
• Laminated croissants and danishes
• Made muffins using muffin method
• Rolled, drop, sheet, and bagged cookie making experience
• Made scones using biscuit method
• Converted recipes using baker’s percentages and basic math
• Mixed rich and lean bread doughs using straight dough method, sponge method, and converted straight dough method
• Shaping, proofing, and baking of challah, torpedoes, breakfast buns, sandwich rolls, baguettes, croissants, danishes, and whole wheat loaves
• Made 5 mother sauces as well as several integral and small sauces
• Made pureed and cream soups
• Braised and butter basted chicken
• Cooked salmon using both hot and cold poaching methods, and En Papillotte method
• Grilled, roasted, sautéed, sweated and blanched various vegetables
• Cooked polenta using Simmer & Stirring method
• Made risotto using Arborio rice
• Made rice pilaf using pilaf method
• Sufficiant knife skills
• Serve Safe Certified
• Experience in cake, tart, pie, cookie, and pastry mixing, baking, and decorating
• Great sanitation habits
• Made chicken stock and chicken consommé
• Knowledge of food science
• Intermediate computer skills using Microsoft Word, Excel, and Powerpoint
• Artistic. Showed paintings in two Vermont galleries
• Stellar cartouche and Papillotte maker
• Work well with others
• Strong organizational skills
• Proficient in conversational French
• Understands conversational Italian
References available upon request