Jacob Fraijo

Head Baker

Location 15h@2xNew York, NY

Connection 15h@2xConnections 1

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Work Experience
  • Head Baker
    Quince Restaurant/Cotogna
    Jan. 2014 to Jul. 2015 (1 year and 6 months)

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    Role & Tasks:

    ‑Responsible for developing bread formulas and execution of bread program for Michael Tusk’s three star Michelin Quince and Northern Italian restaurant Cotogna. Daily collaboration with Chef de Cuisine of Quince to develop bread components for seasonal tasting menus. Responsible for managing and training assistant baker, attend collective creative meetings once a week with culinary and pastry teams. Assisted Pastry Chef with production of ice cream/sorbets, mignardises, celabration cakes, and nighlty give-away for guest.

  • Pastry Chef de Partie
    Thomas Keller Restaurant Group, Bouchon Bakery
    Jan. 2013 to Jan. 2014 (12 months)

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    Role & Tasks:

    ‑Responsible for producing all mise en place including mignandises, dessert components, spinning ice creams daily, and dessert line execution. Participated in creative meetings weekly with Pastry Chefs to develop dessert specials and new mignardises.

    ‑ Responsible for mixing, shaping, baking up to 10 varieties of European breads as well as enriched doughs for viennoiserie station. And maintaining fresh bread through out service with up to 6 bakes a night.

  • Pastry Chef de Partie
    Bottega Louie & Gourmet Market
    Apr. 2011 to Apr. 2013 (2 years)

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    Role & Tasks:

    -Responsible for producing gourmet sandwiches on European style breads, mixing, shaping, and baking all breads used for sandwich station, roasting and slicing meats, detail oriented knife work and cooking of vegetables.
    Learned classic lamination of croissants, pain au lait, puff pastry, and other viennoiserie. All under the direction of Pastry Chefs Carolyn Nugent and Alen Ramos.
    Finished pastries for patisserie case such glazed éclairs, tarts, entremet cakes, canelé, religieuse, and verrines. Tempered and decorated chocolate plaquettes for petits gateaux. Produced and packaged chocolates and confections for patisserie including molded bonbons and barres, palet d’or, hand rolled truffles, nougat provençal, pate de fruit, and soft caramels.

  • Patisserie and Baking
    Le Cordon Bleu, Pasadena, CA
    2009 to 2010

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    Associates degree in Patisserie and Baking Degree


Bread making

Pastry Plating

Cake Making

Pastry Production

Cake decorating

Pastry Program Management


Petit Fours/Mignardises

Chocolate Making

Servsafe Certified

Cost Optimization

Staff Education / Motivation


Time Management

Ice Cream/Sorbet

Menu / Recipe Development


Pastry Commissary

Wood Fire

Pastry Menu Development

Photography, travel, dining
Spanish Fluent
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