Margaret Bove Resume
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Margaret Bove Resume

Margaret Bove
28 Jardon St. ? Torrington, CT 06790
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Objective:
Pastry Cook looking to expand knowledge of pastry field and utilize my skills from school to produce quality desserts in either a fine dining restaurant or bakery establishment where I can explore different cuisines.
Education:
The University of Connecticut → August 2017 - December 2018
Pursued an undergraduate degree in biological studies with a focus on plant biology
The French Pastry School L’Art de Patisserie → July 2019 - November 2019
Studied French pastry techniques under chefs Sebastien Canonne M.O.F., Julien Otto, En-Ming Hsu, and other leading pastry chefs.

Breakfast Breads and Pastries
Chocolate Candies
Sugar Candies
Jams and Jellies
Chocolate and Sugar Showpieces
Cakes and Tarts
Gluten-free, Low-sugar, Dairy-free Pastries and Breads
Ice Creams and Sorbets
Petits Fours
Plated Desserts
Wedding Cakes

Stage Experience:
La Fournette → August 7th 2019
Assisted in the production of croissants, danishes, brioche rolls, and packaged macarons
Little Goat Diner → August 9th 2019
Prepped whip cream base, made s'mores crunch for sundaes and a crumble topping
Somerset Restaurant → August 15th 2019
Scaled out recipes, prepped coffee cakes, made brownies, lined tart shells, and cut out puff pastry

Work Experience:
Arethusa a Mano → May 2018 - June 2019
Worked in a bakery setting where mised out recipes, mixed brioche dough, baked ciabatta bread, fried donuts, made coffee cake, feed starters, mixed bagel dough, and piped cruller donuts from pate a choux
Arethusa al Talvolo → March 2019 - June 2019
Assisted executive pastry chef with prep and on the line where baked sponge cakes, made whipped ganaches, anglaises, lemon curd, pastry cream, and prepped fruit for garnishes

Additional Skills and Certification:
SerfSave Certification through August 2022
Fluent in Spanish