About Chef Lisa Ramsey



Chef Ramsey

Masters in Service Sector Management – Argosy, August 2012

Associate in Arts in Baking and Pastry – The Art Institute of Tennessee-Nashville, 2011

Bachelor of Science in Culinary Arts Mgmt – The Art Institute of Tennessee-Nashville, 2009

  • Introduction to Pastries, Introduction to Baking, Nutrition, American Regional Cuisine, ServSafe, Introduction to Culinary Skills, Concepts of Culinary Skills, Garde Manager, Asian Cuisine, International and French Cuisine, Cost Control, and Purchasing and Product ID.

  • Culinary skills include: stocks, sauces, soups, methodology, and knife skills, Garde Manager hot and cold foods, food chemistry, and beginning plating.

  • ServSafe certification completed December 2006

  • President's Honor Roll, Deans Honor Roll. 4-times, Perfect attendance

  • Art Institute Ambassador

  • Member of American Culinary Federation and member of the Board for the Middle Tennessee Chapter.

  • Competitions include coach for the Art Institute's Knowledge Bowl Team, Tied for first place in the Ice Cream Competition for best decorated booth, and 3rd place at the Tennessee State Fair for 101st Airborne Themed Cake contest

Chef Instructor - Art Institute of Tennessee, Nashville
2010 - Present

  • Culinary Foundations and Fundamentals, Sustainable Purchasing, Management by Menu

  • Management, Supervision, and Career Development

  • Introduction to Baking and Pastry, European Tortes and Cakes, and Artisan Breads

  • World Cuisine and Senior Practicum

Owner/Caterer/Cake Decorator – Sweet Creations
November 1997 to Present

  • Catering –parties, events, personal chef for individuals and corporations

  • Design/decorate cakes for birthday parties, weddings, anniversaries

  • Baking of pastries, desserts, and breads for catered events

  • Application of edible images on cakes, rolled fondant, and gum paste

  • Chocolate candy molding and creation of signature “Cruffles

Executive Chef – Somewhere Cool Franklin – Franklin TN
January 2013 to June 2013

  • Purchasing, scheduling, hiring

  • Housemade breads and desserts

On-Call Personal Chef – Playboy Mansion – Beverly Hills
March 2008 to Present

  • Preparation, presentation, and creation of daily menus

  • Set up, prep, cooking/baking and service for large catered events and buffets

Cook ll – Sodexo
December 2008 to June 2009

  • Run bake shop, bake desserts and breads for cafeteria at St. Thomas Hospital

  • Set up, prep, cooking/baking and service for large catered events and buffets

Retail Manager – Sodexo

  • Opened new retail restaurant at Cumberland University

  • Run operation daily, manage two employees

  • Created inventory system and sales mix

Cook - Schermerhorn Symphony Center - Nashville Symphony
2006 - 2007

  • Garde Manger - Preparation of fruit trays, salads, and desserts

  • Cook and plate dinners for banquets and private parties and run action stations