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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
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Chocolate candy molding and creation of signature “Cruffles
Executive Chef – Somewhere Cool Franklin – Franklin TN
January 2013 to June 2013
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Purchasing, scheduling, hiring
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Housemade breads and desserts
On-Call Personal Chef – Playboy Mansion – Beverly Hills
March 2008 to Present
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Preparation, presentation, and creation of daily menus
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Set up, prep, cooking/baking and service for large catered events and buffets
Cook ll – Sodexo
December 2008 to June 2009
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Run bake shop, bake desserts and breads for cafeteria at St. Thomas Hospital
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Set up, prep, cooking/baking and service for large catered events and buffets
Retail Manager – Sodexo
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Opened new retail restaurant at Cumberland University
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Run operation daily, manage two employees
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Created inventory system and sales mix
Cook - Schermerhorn Symphony Center - Nashville Symphony
2006 - 2007
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Garde Manger - Preparation of fruit trays, salads, and desserts
Cook and plate dinners for banquets and private parties and run action stations
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