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Chef Danielle Macatugob - Resume
St. Petersburg FL
Career Objective:
I am looking for an entry level position with a company that can help me take the skills I have learned in the classroom, and put them into practical, yet artistic, professional abilities in a real world environment.
Academic Education:
May 2006: St. Petersburg High School: Graduate - High School Diploma
Professional Education:
Sept 2005 - May 2006: Basic Patisserie and baking course at PTEC Clearwater as part of a dual enrollment program with St. Petersburg High School
October 6th 2006: Le Cordon Bleu - London, England: Graduate - Diplome De Patisserie
Professional Accomplishments:
Feb 2006: Silver Medal Winner - Pinellas County Culinary Award: Plated Dessert
May 2006: Top Ten Finalist - Le Cordon Blue Future Chefs Of America Competition
Oct 2006: Youngest graduate of Le Cordon Bleu London's Intensive Patisserie Diplome course
Previous Employment:
2002 - 2004: Circuit City, St. Petersburg FL. Product Specialist, Customer Service
Summer 2005: Hammer Head Seafood, St. Pete Beach, FL. Fast line fry cook at outdoor catered events
Fall 2005 - Spring 2006: Rennaissance Gallery Of Desserts, St. Petersburg FL. Customer service, sandwich preparation, cookie baker, cake baker, cake decorator (basic)
Professional Skills:
Basic doughs
Creams & fillings
Traditional desserts & cakes
Classical techniques, basic decoration
Masking & glaçage
Yeast doughs (croissants & brioches)
Basic chocolate work and truffles (handtempering and dipping)
Sweet petit fours
Artistic decorative skills - fine line and border piping, extension work using Royal Icing
Variations on restaurant desserts, including soufflés
Savoury and sweet petits fours, classic and contemporary presentations
Viennoiserie (croissants and brioches)
Bavarian creams and mousses
Caramel and nougatine (use of these components to assemble and decorate a croquembouche)
Chocolate hand-tempering and dipping skills
Basic show pieces (chocolate centre pieces and celebration cakes)
Hot and cold restaurant desserts
Soufflés, contemporary cakes, tarts, bûches
Decoration and plate presentation
Hand-dipped and moulded chocolates
Mixing different chocolates and textures
Chocolate boxes and flowers
Sculpture and display
Techniques of cooking, colouring and pulling sugar
Pulled sugar flowers and ribbons
Blown sugar spheres, fruits and animals
Pastillage - centre piece (cut out and assembly, fine piping, extension work, use of spray gun)
Professional/Personal References:
Available upon request
“Cooking is like love. It should be entered into with abandon or not at all.” - Harriet Van Horne
Danielle Macatugob
Email me!
Phone (please leave a message): 727-687-7471
All content copyright 2006 Danielle Macatugob.
Advanced Training:Le Cordon Bleu - London, England |
Awards: Feb 2006: Silver Medal Winner - Pinellas County Culinary Award
Plated Dessert |