|
|
The rest of
the team at www.baking911.com:
|
| From Sarah Phillips,
President and Founder: Tami Smith began working with me at the beginning of
this site. She is known as "chefmom" on the internet. Tami comes to us as a
Contributor, with loads of valuable recipes and tips. (Her
recipes are also posted on this
website.) What I like about her is that she is a passionate and enthusiastic
baker which you can tell from trying her recipes.
I am so happy that Tami is here with us ! |
Member of the Groundhog Chapter, Local Chapter of
the American Culinary Federation.
Member of the ACF Guild of Baking and Pastry
Professionals.
1997 Learning Weekend ACF Guild of Baking and
Pastry Prof. Three days covering chocolate work, sugar work, gum paste and
rolled fondant, meringues, use of stencils and dessert buffet design.
1995 Learning Weekend. Emphasis on Breads from
Around the World and Desserts using chocolate. Williamsburg, Virginia.
|
Work Experience:
Self Employed (Present)
Baking for special occasions, local
competitions in cooking and baking, demonstrations for local organizations
and schools in baking and construction. Upkeep on internet website, recipe
construction, and for personal web pages. Responsible solely for large and
small specialty cakes, cookies and pastry displays for weddings, Christmas
and other large occasions. |
Education:
Indiana University of Pennsylvania Academy of
Culinary Arts, Punxsutawney, Pa, High Honors
Wilton Way School of Cake Decorating, Levels I,
II, and III.
Indiana University of Pennsylvania, College of
Business
Indiana, Pennsylvania. Studied Accounting
OTHER EXPERIENCES:
 | Roseann's Everyday Gourmet |
| Baker/Pastry Finisher: Responsible for scratch
baking in all forms for a medium sized carry-out gourmet restaurant and
caterer. |
| Baked on a daily basis: breads, cookies, pies,
cakes, muffins, pastries, cobblers, puddings, as well as decorated cakes,
specialty tortes and wedding cakes. |
| Giant Eagle Bakery |
| Pastry Finisher: Responsible for specialty
orders, tortes, cakes, cookies and pastries in volume production for a scratch
bakery. |
| Colonial Williamsburg Hotels, Commissary
Pastry Shop |
| Pastry Cook: Responsible for volume production
of cakes, tortes, pastries, cookies and a variety of dessert for 13 units plus
the 5 star Williamsburg Inn. |
| Worked closely with others as well as alone
for production of cakes, pies, gingerbread and other specialty items.
|
| Foodland Bakery |
| Cake Decorator/Misc. Baker: Responsible for
cake decorating and front displays of cakes, cookies, and donuts. Baked and
packaged all bakery goods as well as general cleaning and sanitation
procedures for the bakery and refrigeration. |
|
| |
