Lindsey Bittner

Lindsey Bittner


Chocolatier at Gabriel Kreuther


I started as a Hospitality major at Johnson & Wales University and had friends who were Culinary majors. As I hung out with them, I got more and more acquainted with what they did and ended up switching my major to Baking and Pastry. I had my “aha moment” when I went to study abroad in France, at the Ecole Nationale Supérieure de Pâtisserie, a pastry institute in the south of Lyon. I had never seen anything like it; there, pastry is an art form. I saw the potential of how high the craft can be elevated and I fell in love with how artistic and creative pastry could be.


EXPERIENCE
EDUCATION
When hiring, I look for people who are positive, engaged and self-aware. They need to have the ability to follow directions, be excited to learn and be good team players.
The one kitchen tool I couldn’t live without in order to do my job are my quenelle spoons!
My philosophy as a manager is to create a positive learning environment where people are excited to come to work.
Every job that I have had has impacted my career. Each experience was unique and helped shape the pastry cook that I am today. Working at Jean-Georges and Le Bernardin gave me a solid foundation in classical technique. Gramercy Tavern endowed me with an appreciation for local, seasonal produce and also respect for a management philosophy that puts employees first.
I find inspiration in many things, like seeing what my peers are doing or discovering other cultures and cuisines through travel. I read as much as I can and enjoy keeping up to date with professional publications. Social media is also a great tool to see what chefs around the world are up to. There's always something new to learn out there.

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Experience
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James Beard Award