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Network Power<100 people
Roles
🧨100%
Consulting
Geos
🇺🇸100%
United States
Work Background
Marketing Director
Groundswell GuildMarketing Director
Jul. 2024United States, Newport.
Assistant Retail Manager
Groundswell GuildAssistant Retail Manager
Oct. 2023
Retail & Marketing Director
Andrade's CatchRetail & Marketing Director
Mar. 2020 - Jan. 2024United States, Newport.
Owner
Vic’s Craft Ice CreamOwner
Sep. 2017 - Nov. 2019United States, Newport.
Associate Director Of Operations - Baking & Pastry Department
Stock Culinary GoodsAssociate Director Of Operations - Baking & Pastry Department
Sep. 2016 - Aug. 2018Providence, Rhode Island Area
Nordic Gastronomy Intern
NOMA RESTAURANTNordic Gastronomy Intern
May. 2016 - Aug. 2016Copenhagen Area, Denmark(3-month stage/internship position in accordance with JWU degree requirements) -Select off-site foraging trips (~5): collected local, wild plants for use in the restaurant (i.e. beach roses, goosefoot, etc.) -Test Kitchen/R&D (7 weeks): assisted team of 3 chefs with mise en place and execution of formulas as needed for recipe testing; twice-daily production of 50-70 kelp tarts for service; maintained a safe and sanitized environment -Fermentation Lab (2 weeks): small-batch production of experimental ingredients; handled fresh and fermented products appropriately (brining produce, centrifuging and/or pressing pulps, vacuum-sealing for storage, etc.) -Production Kitchen (4 weeks): preparation and processing of ingredients for use by chefs de partie/sous chefs
Pastry Extern
The Dinex Group: Café BouludPastry Extern
Jun. 2015 - Aug. 2015New York, New York(11-week internship position in accordance with JWU degree requirements) • Plated desserts and baked madeleines for dinner services of 100-200 covers per night • Executed set-up, maintenance, and break-down of production and service stations • Produced dessert components by employing various mixing methods and appropriate techniques • Maintained knowledge of dessert menu and specials through team meetings and tastings • Assisted with Restaurant Week services of 150-250 covers each; daily mise en place inventory • Successfully learned and worked garde manger station at an off-site, pop-up event (DBGB)

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