AUDREEN MAESTRI
Madison
Summary
Positive and spiritedChef/Baker with experience in various settings including institutional and profit oriented food service activies with expertise in recipe development and team mentorship. Leverages innovative design and cost management skills to elevate pastry production and educational programs, significantly enhancing customer satisfaction and operational efficiency. Demonstrates exceptional creativity and a commitment to high standards.
Overview
2026
2026
years of professional experience
Work History
Pastry Chef
Frostwood Farms Kitchen
05.2021 - 08.2025
- Leading menu planning and daily production, focusing on inspired recipe development for a wide range of desserts, including specialty cakes, laminated doughs, chocolate, confections, breads, and seasonal items.
- Ensuring exceptional output through meticulous quality control.
- Crafts and facilitates interactive educational experiences.
- Coaching and managing a pastry assistant 24 hours each week.
- Developing and standardizing over 100 recipes.
- Helped establish and implement product strategies for Frostwood to Go Bakery.
- Company Overview: Event Venue accommodating up to 90 guests.
Private Chef
Private Chef for Sorority With Uppercrust Food Service and College Fresh
- Designed menus and prepared fresh meals from scratch for various meal times and special occasions.
- Oversaw budget management efficiently.
- Maintained a high standard of customer service by promptly addressing various client needs and requests.
- Company Overview: Food Service Provider.
Chocolatier Apprentice
Infusion, Specialty Chocolate Shop
02.2019 - 08.2019
- Efficiently create numerous chocolate pieces on a weekly basis, ensuring low wastage.
- Maintained high-quality standards and impeccable appearance for molded chocolates throughout the production process.
- Utilized creative instincts to craft innovative chocolate treats.
Pastry Chef
Sardine, Lively French Style Bistro
05.2012 - 12.2018
- Delivered leadership for pastry operations, emphasizing use of local, seasonal, sustainable products.
Chef de Cuisine
Metcalfe’s Market
06.2010 - 04.2012
- Managed in-store and catering production.
- Created distinctive menu items alongside the Executive Chef featuring sustainable, organic, unprocessed and locally sourced ingredients maintaining efficiency in a complex kitchen setting.
- Boosted procedural efficiency with internal assessments to ensure quality.
- Trained, motivated and broadened knowledge base of 9 interns and full-time employees.
- Produced up-to-date manuals, costing matrices and recipes for regular production tasks.
- Maintained high quality output through high internal standards.
- Supervised inventory to uphold quality and availability.
- Created forecasts for cyclical tasks and ongoing functions.
- Company Overview: Upscale Food Retailer.
Private Clients
San Miguel de Allende, Mexico
09.2009 - 06.2010
- Designed custom cakes and managed catering services for numerous events.
- Tailored private cooking classes to meet specific client needs.
- Conducted market tours of San Miguel.
- Facilitated class presentations for Chef Hugh Carpenter of Napa Valley’s 'Camp San Miguel'.
- Managed instructional and demonstration aspects of meal preparation.
Brick Oven Baker, Pastry Chef, Kitchen Supervisor
Washington Island Hotel and Restaurant
01.2005 - 01.2007
- Planned, created, and executed desserts for six-course Dining Room and Parlor Menus.
- Led a team of 14 kitchen and hotel staff, ensuring efficient operations.
- Instructed aspiring bakers in key culinary concepts.
- Contributed to the creation, development, and launch of a highly successful coffee shop.
Education
Baking and Pastry Arts
The Culinary Institute of America
Hyde Park, New York03-2004
Fine Arts and Design
Instituto Allende
San Miguel de Allende, Guanajuato, MexicoBachelor of Arts - Religion and Philosophy
Dominican College
Orangeburg, New Yorkundefined
01-2023
Skills
- Menu Planning
- Recipe Development
- Team Mentorship
- Innovative Recipe Design
- Effective Presentation Delivery
- Cost Management
- Hospitality Industry Background
- Pastry Production
- Restaurant Experience
- Creativity and Innovation
- Confectionery Skills
- Food Safety and Sanitation
- Allergen awareness
Languages
Spanish: Conversational, Written, and Kitchen Proficient
Timeline
Pastry Chef
Frostwood Farms Kitchen
05.2021 - 08.2025
Chocolatier Apprentice
Infusion, Specialty Chocolate Shop
02.2019 - 08.2019
Pastry Chef
Sardine, Lively French Style Bistro
05.2012 - 12.2018
Chef de Cuisine
Metcalfe’s Market
06.2010 - 04.2012
Private Clients
San Miguel de Allende, Mexico
09.2009 - 06.2010
Brick Oven Baker, Pastry Chef, Kitchen Supervisor
Washington Island Hotel and Restaurant
01.2005 - 01.2007
Baking and Pastry Arts
The Culinary Institute of America
Fine Arts and Design
Instituto Allende
Bachelor of Arts - Religion and Philosophy
Dominican College
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Private Chef
Private Chef for Sorority With Uppercrust Food Service and College Fresh