Samantha Briggs by fjzhangxiaoquan


Samantha Briggs                                                           Tel : 317-260-6692
Culinary Graduate specializing in Pastry Arts                             e-mail :

                                  12603 Strawflower Ln. Apt 14 Noblesville, IN 46060

              Objective     I am seeking a baking position where my skills, experience, and certifications will add
                            immediate value to daily operations.
             Availability   Immediate

Key Skills
      Baked Goods;                   Chocolatiering;                Pastry Arts;                 Catering;
   Breads, Cakes, Pies,              Tempering, Mold         Icing, Fondant and Sugar       Design, Preparation,
  Cookies, Tarts, Pastries          Creation, Sculpting      Sculpting, Design, Plating      Delivery, Servicing

Education and Certification
     2008 to 2010           Culinary Associates specializing in Pastry Arts - “Dean’s List”
                            The Chef’s Academy, Division of Harrison College, Indianapolis

   December 2008            Certifications;
                            ServeSafe and ManageFirst

Work Experience
The Royal Courtyard, Virginia Beach VA                                               January 2011- May 2011
Executive Pastry Chef
    Responsible for the design, production, and decoration of all cakes and pastries.
    Met with clients discussed needs and created custom designs
    Maintained kitchen, pantry, and all other aspects of business
Flour Child Bakery                                                             September 2010- November 2010
    Assisted with the production of all baked goods. Including special orders.
    Prepared all frostings, icings, fillings, and glazes for cake decorators.
    Maintained cleanliness of kitchen and closed down shop at the end of the day.

 Just Cupcakes, Virginia Beach VA                                                      April 2010 – June 2010
 Baking Internship
     Assisted with the production, and decoration of standard, gluten free, and vegan variety cupcakes;
     Responsible for frosting production including Cream Cheese, Buttercream, and Meringue based recipes;
     Maintained cleanliness of kitchen and other work areas as per ServSafe certification standards.

 Pat-A-Cakes and Cookies Too, Noblesville IN                                     December 2009 – March 2010
 Baking Internship
      Assisted with the production of all baked goods sold including cakes, cookies, and pastries;
      Responsible for decorating cookies using creative icing techniques;
      Packaged all products, and carried out minor custodial duties.

 Macy’s, Greenwood IN                                                                     July 2009 – March 2010
 Sales Associate
      Aided retail customers in selecting, fitting, and purchasing women’s footwear;
      Proficiency in Point of Sale systems.
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Samantha Briggs
Culinary Graduate specializing in Pastry Arts

                                                         Moist almond sponge cake rolls with a vanilla
                                                         buttercream layer. Topped with powdered sugar
                                                         and accented with dark chocolate.

                                                         Layered honeydew and clover honey pâte à bombe
                                                         placed on an oatmeal honey crust. Topped with
                                                         whipped cream and accented with honeydew and
                                                         cantaloupe sauces.

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         Pâte à choux courting swans filled with whipped
         cream and placed on a “pond” of caramel sauce.
         Accented with chocolate sauce and mint leaves.

         Cinnamon coated Granny Smith apple pie topped
         with caramel and walnut.

         Layered chocolate butter vanilla cheesecake
         wrapped in a second striped chocolate and vanilla
         sponge cake. Piped whipped cream and various
         chocolates were used as decoration.

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         Hand rolled chocolate dipped tuille cones filled
         with handmade strawberry, kiwi, and pineapple

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