Devonne Sitzer

Experience

• 

  The Founders Club, Skydome

  Jan 1999 - Jan 2001

  Executive Pastry Chef
• 

  LaRocca Creative Cakes

  Jan 1999 - Jan 2000

  Cake Decorator
• 

  Patisserie Coco

  Jan 2000 - Jan 2000

  Assistant Pastry Chef
• 

  Assaggio Restorante

  Jan 2001 - Jan 2003

  Pastry Chef & Garde Manger
• 

  Far Niente / Soul of the Vine, Service Inspired Restaurants (SIR Corp.)

  Jan 2003 - Jan 2006

  Executive Pastry Chef
• 

  Chefs on the Run

  Jan 2003 - Jan 2004

  Chef
• 

  InterContinental Hotels & Resorts

  Jan 2003 - Jan 2003

  Chef de Partie
• 

  Freelance Pastry Chef / Chef

  Jan 2006 - Jan 2009

  Chef

  Worked for a number of top catering companies in Toronto, including Encore, Opulence, and L-EAT. Tasks included pastry, grill and garde manger. Experience in working at off site functions including setup, take-down, and various food stations. Successfully adapted to different corporate standards and work environments.

• 

  Terra Restaurant

  Jan 2007 - Jan 2008

  Assistant Pastry Chef
• 

  Great Cooks on Eight

  Jan 2007 - Jan 2007

  Instructor
• 

  MoRoCo Chocolat

  Jan 2008 - Jan 2008

  Pastry Chef

  Assisted with launch of new restaurant, including menu planning, recipe development and presentation. Established operating systems and protocol procedures for the pastry department, including quality and inventory control, daily par levels, setup and close sheets, production and cleaning schedules.

• 

  Le Méridien King Edward

  Jan 2008 - Jan 2009

  Pastry Cook

  Responsible for daily production, all menu planning and recipe development of desserts for the restaurant (Victoria’s). Responsible for daily breakfast production and breakfast functions, corporate lunch events, petit fours for room service and afternoon high tea. Duties included preparing all mise en place for evening service and ensuring smooth service.

• 

  Presidential Gourmet Catering

  Jul 2010 - Jul 2011

  Executive Pastry Chef

  Managed the pastry department including menu creation and design, inventory, costing all production and staffing. Prepared fun and creative desserts including plated, mini and themed desserts as well as specialty cakes. Planned, coordinated and worked at off-site functions including: dessert station design, setup, operation and take-down. Catering included a wide variety of events: private, corporate, special event and requires adaptation to different corporate standards and work environments.

• 

  Langdon Hall Country House Hotel and Spa

  Jul 2011 - Dec 2011

  Executive Pastry Chef

  Revamped, developed and managed the hotel’s pastry program to ensure it meets the Relais & Châteaux standard. Developed new and innovative pastry ideas to create trends in the industry. Assisted Chef with daily tasting menus, V.I.P. menus and competitions. Held daily meetings with pastry team and Food Service management to ensure open communication. Hired and trained and supervised existing and new staff to Five Diamond AAA Standard. Produced desserts to accommodate dietary restrictions and special requests, oversaw all production. Created daily bread programs. Show less

• 

  The Distillery Restaurants Corp.

  Mar 2012 - Jun 2014

  District Pastry Chef

  Responsible for leading the pastry program for 3 restaurants including Pure Spirits Oyster Bar, Archeo Trattoria and El Catrin Distilleria. Responsible for all pastries for Distillery Events with three different locations, including The Fermenting Cellar. Duties include hiring, training, managing, coaching and evaluation of all pastry staff to meet company and department standards. Trial cooking including menu presentations, photographing, costing and creating recipes for each item and briefing all staff. Responsible for the ordering and distribution of food, crockery and all equipment needed for all restaurants and event locations. Meetings with Head Chefs, Events sales team and cooks on a daily/weekly basis. Write daily schedule and duty rotation as needed. Helped opening a 300-seat French bistro restaurant in the Distillery. Extremely well organized and experienced with large quantities of production. Co-chair of the Health and Safety Committee Show less

• 

  Voice Integrative School (V.I.S.)

  Dec 2012 - Jun 2015

  Cooking and Pastry Instuctor

  Created a fun and engaging hands-on cooking lesson, teaching grades 3-8 students about local, sustainable and organic foods, health and nutrition. Taught the students to make a 3 course meal including a starter, main and dessert, set the table, shared the meal and discussed culinary concepts and dining etiquette.

• 

  Le Dolci

  Mar 2014 - Jan 2017

  Chef Instructor

  Teaching and Creating interesting, fun and interactive curriculums and course content for Molecular Gastronamy, Canning and Jams, Gluten free and Vegan baking courses.

• 

  Centennial College

  Jan 2015 - Jan 2018

  Pastry Instructor/Course Developer

  Teaching both practical and theory classes ranging from Baking and Pastry Arts 1, 2 & 3, Catering Bake operations, and Basic and Advanced Bake Theory.Created the Basic and Advanced Bake Theory courses including all teaching materials, presentations, assignments and other relevant content.

• 

  Humber College

  Apr 2015 - now

  Prepare and deliver training programs to students aged 17 and older covering most areas in baking and pastry arts including cafe menu planning and design, introductory and intermediate Baking and Pastry Arts, introductory and advanced bread making, pastry, pies and tarts and dessert kitchen management. Also taught youth facing multiple barriers basic and intermediate culinary and life skills. (Microskills) Liaison between the employer/training supervisor, the student and the College: including cultivating and maintaining effective working relationship with each employer and training supervisor and student, support and encourage the student throughout the learning process, monitor progress between student and employer, resolving issues as they occur and grade student based on employer evaluations, projects as well as employer visits. Teaching and preparing students with developmental disabilities fundamental Culinary Skills through an innovative, inclusive, cutting edge program. Providing the skills and opportunity to obtain useful employment skills, social skills and life skills to work and participate in their communities.

  • Instructor, Baking and Pastry Arts Management Program

    Apr 2014 - now

  • Internship Advisor, Culinary Arts and Baking and Pastry Arts Management Program

    Dec 2014 - Jun 2019

  • Professor, Disabled Service Worker Program diploma Program (D.S.W)

    Apr 2015 - May 2019
• 

  National Kaohsiung University of Hospitality and Tourism

  Feb 2017 - Jul 2018

  Visiting Culinary Professor

  Prepared course outlines using UDL learning design for World Food Culture, Architecture of a plated dessert, Menu Planning and Specialty Diets. Created all lesson plans and learning materials in a “out of the box” style to bridge the language and cultural barriers and provide an inclusive learning environment that included games, activities, group work and interactive, hands on lessons. Planned and arranged field trips and guest speakers for all course taught.

• 

  George Brown College

  Sept 2022 - now

  Professor

  Teaching a variety of Baking and Pastry arts class to both Culinary and Pastry students