Stacy Mirabello

Experience

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  Chow Fun Food Group

  Apr 2006 - Jan 2007

  Executive Pastry Chef
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  The Waterside Inn

  Feb 2007 - Aug 2007

  Commis

  3 Michelin star

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  Ten Tables

  Nov 2008 - Dec 2009

  Lead Line Cook
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  The Chanler at Cliff Walk

  Nov 2009 - Dec 2010

  Lead Line Cook
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  Bergamot Restaurant

  Jan 2010 - Nov 2011

  Pastry Chef

  Created new menu items for seasonal and frequent rotating menu .Responsible for daily bread production, ice creams, and plated desserts components.Utilized local ingredients and developed relationships with local farmers and purveyors .Managed food costs and staff scheduling.

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  Johnson & Wales University

  Nov 2011 - now

  Associate Professor

  Facilitate students to achieve skills needed strive in the culinary nutrition. Develop curriculum to stay current with current industry trends in culinary nutrition. Develop and create food items to meet the dietary needs of guest/client/patient populations. Increase meaningful academic learning and facilitate in the students social and emotional growth.

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  The Flavor Experience

  Mar 2016 - now

  Chef

  Focus in recipe development for pasty and baked products.Work with the executive chef to maximize performance of staff and product flow.Execute over 3000 samples daily of dessert items throughout Flavor the Experience.Responsible for controlling and minimizing product waste by cross utilizing and converting formulas.Manage a rotating staff of 10-20 people.

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  Freelance

  Aug 2016 - now

  Culinary Consultant

  Tailor and teach culinary nutrition education to fit the needs of clients. Develop culinary samples for new products and concepts. Conceptualize and create items to meet specific dietary restrictions. Develop and present menu products and concepts to clients. Offer culinary operational knowledge through presentations and creative ideation. Provide support for regional and national food shows.

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  Chef's Culinary Conference

  Mar 2017 - now

  Special Event Chef and Coordinator

  Responsible for coordinating culinary educators to host multiple workshops ranging in size from 15-20 attendees for small workshops to 100+ attendees for a two day large workshop. Develop and execute hands-on courses in a class size between 15-20 people, focusing on healthier ingredient replacements with a focus in creating a sustainable future of food. Presenting course information through the use of media outlets and formula packets. Judging competitions by providing feedback to competitors, using specific criteria. Show less