Food & hospitality
Craft, service & the people behind it
Years of bread, pastry, original menus, purchasing, costing, kitchen leadership, and service.
Professional kitchens are a substantial part of my history. I studied culinary arts at Madison Area Technical College while working in restaurants, and worked across Madison and Chicago in roles that included bread baker, pastry chef, sous chef, line cook, and kitchen manager.
The work included original menu development, bread and pastry production, purchasing and cost control, training, and the coordination that keeps service moving. These were craft and leadership responsibilities in their own right.
In Chicago I joined Stephanie Izard’s team at Duck Duck Goat and Little Goat. Her original recommendation describes my curiosity, communication, organization, and judgment. The complete scan and accessible transcription are included here, with the wording preserved.
From the work.
Bread Baker
Prepared morning bread mise en place, mixed doughs and breakfast batters, and baked artisan loaves for Little Goat Diner, Girl & the Goat, Cabra, and Duck Duck Goat. Furloughed during COVID-19; later left the role amid changes in operations.
Line Cook
Worked under Stephanie Izard at Duck Duck Goat, handling the grill and proteins for services of 300–550 guests. Coordinated with the kitchen team to manage multiple orders throughout service.
Pastry Chef/Sous Chef
Created Tangent's dessert menu within one month of the restaurant opening.
- Developed desserts including the S'More Tart and Flourless Caramel Bacon Fudge Brownie.
- Served as the morning opening manager, handling prep and supervising staff.
- Trained staff and worked with management on quality control.
Line Cook
Worked across multiple stations during peak service in Merchant's modern American, farm-to-table kitchen.
Pastry Baker
Made viennoiserie and laminated pastries at Madison Sourdough, including croissants, pain au chocolat, and morning buns. Prepared cookie dough and almond cream for pastry production.
Pastry Chef
Created and executed the pastry menu for Aldo's Cafe, Steenbock's on Orchard, and Steenbock's Catering.
- Managed purchasing and costing for pastry production.
- Introduced new products and handled pastry displays and presentation.
- Trained staff in pastry preparation.
Line Cook - Hot Apps/Sauté
Prepared seasonal hot appetizers and sauté dishes under Chef Dan Fox. Managed multiple station tasks during service.
Line Cook
Prepared bagels and sandwiches, working with the kitchen team through busy service periods.
Food Cart Line Cook
Prepared Mediterranean food for cart service at concerts, public events, and weddings. Worked as part of a multicultural team.
Shift Manager/Cafe Ambassador (Kitchen Manager)
- Led café shifts and kitchen operations, working within budget and applying standard operating procedures.
- Coordinated approved new-hire training and delegated responsibilities using the Café Functional Architecture Model.
- Earned 300-level barista certification.
Salad Prep
Prepared the salad bar and pizza toppings during early-morning shifts. Ordered produce daily, accounting for seasonal availability at the Dane County Farmers’ Market, cost, and waste.
Cafe Staff/Kitchen Specialist
- Handled customer service, register operations, food preparation, and cleaning before moving into the kitchen specialist role.
- Ordered bakery and savory items from the central commissary, tracking inventory, sales, and waste.
- Trained new staff.
Cafe Specialist
Created a spirits-by-the-glass menu to educate staff and customers and support inventory turnover. Handled register and food service, built customer relationships, and developed product knowledge across tea, coffee, wine, and spirits.
