Ain't B's Bakery/cafe'

OBJECTIVE
Artistic and creative individual passionate about baking and patisserie, with a highly meticulous skill set in decorating.
Meeting deadlines, comfortable working independently, enjoys collaboration, meticulous attention to quality and standard, safety and sanitation cautious, suggestive selling.
SKILLS
Mastered intricate designs with royal and buttercream icings.
Advanced piping techniques such as Lambeth Method. Cake Sculpting, Hand painting techniques, creative fondant, sculpting gum paste, modeling chocolate, and Pastillage. Poured sugar and isomalt.
Decorative chocolatiering, tier building, ability to custom design or replicate.
 
 
Chef/Owner Ain’t B’s Bakery & Confectionery Arts Studio July 1995 Year –present
The daily operations of a bakery business, from ordering to hiring, to training, customer service, dishwashing, trash collecting, etc.
 

 
EDUCATION
Certification Escoffier International Culinary Academy 
 
Certification from American Institute of Baking “Science & Technology of Baking”
Certification from American Institute of Baking “Applied Baking Technology”

Certification in Gluten-Free Resource

Certificate from NGTC in Catering.

Education and Awareness Training from The National Foundation for Celiac
Awareness.
 
Master's Certification and Professional Diploma in Sugarpaste, Royal Icing, and Sugar Flowers Modules. From the School of Cake Decorating & Confectionery Arts.

PME Certification from England
Completed Sugar Artistry under the instruction of Chef Nicholas Lodge at “The International School of Sugar Art”. Which included, Rolled Fondant Techniques, Gelatin Sugar Art, and Advanced Royal Icing Techniques.