Cassie Catenaccio

Baking and Pastry Arts Instructor

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Work Experience
  • Baking and Pastry Arts Instructor

    Star Career AcademyNewark, NJ, US
    Jan. 2012 to Nov. 2016 (4 years and 10 months)

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    Role & Tasks:

    Enrich students with and education in Professional Pastry and Baking; consisting of kitchen safety, ServSafe, Knife Skills, Bakers Math, Frozen & Plated Desserts, Cake Decorating, Breads, Ice Creams, Sorbets, Pies, Tarts, Petit Fours, and more. Resume writing and "Dress for Success" program to be successful for externship. Maintain a clean, effective, professional work environment. Ensure classroom management and enforcement of school regulations and student code of conduct. Provide accurate records of students attendance, and report them in a timely manner.

    Awards:
    May Educator of the month
  • Executive Pastry Chef

    Napa Valley Grille
    Jul. 2008 to Nov. 2011 (3 years and 4 months)

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    Role & Tasks:

    Manage, coach, and counsel 5 employees in the absence of the Executive Chef. Responsible for creating and implementing seasonal desserts for the A La Carte menu. Design and bake cakes for special events upon request. Ensured quality and consistency of all pastry items throughout the restaurant. Sustained all ingredients for the pastry department, as well as food cost and labor management.

  • Assistant Pastry Chef

    May. 2006 to Jun. 2008 (2 years and 1 month)

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    Role & Tasks:

    Responsible for producing pastries for breakfast and lunch , daily. Dessert production for hotel buffets, plated desserts for banquet functions, up to 1,000 guests. Baking and decorating cakes for special events upon request.

Education
  • Pastry Arts
    French Culinary
    Apr. 2005 to Oct. 2005

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    Grand Diploma Degree

    Summary

    Intensive 6 month full time pastry program. Course consisted of Breads, Cakes, Chocolate & Sugar work, Plated Desserts, Petit Fours, Ice Creams, Sorbets

Skills

Advanced Knife Handling

Chopping

Dough Making / Portioning

Portioning

Expediting

Receiving/Organizing

Servesafe Certified

Food Cost Optimization

Food Safety Knowledge

Frying

General knife handling

Inventory

Up to 300 covers a night

Kitchen Cleaning/Sanitation

Kitchen management

Menu development

Bread making

Pastry Plating

Cake Making

Pastry Production

Cake decorating

Pastry Program Management

Catering

Petit Fours/Mignardises

Chocolate Making

Servsafe Certified

Cost Optimization

Staff Education / Motivation

Time Management

Ice Cream/Sorbet

Menu / Recipe Development

Viennoisserie

Pastry Commissary

Pastry Menu Development

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