Victoria Eli

Experience

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  Il Tulipano

  May 2010 - Sept 2013

  • Responsible for creating over 30 specialty cold platters (sliced meats, fine cheeses, pastries, crudités, salads, prosciutto, seafood displays, ceviche display, mozzarella) per event• Prepped and cooked for simultaneous large, upscale events and cocktail receptions• Created garnishes and decorations of fruits and vegetables for platters, as well as passed hors d’oeuvres.• Prepared a variety of hors d’oeuvres: mini quiches, fried shrimp, beef kabobs, bruschetta, and many others • Made all-scratch pastries, cookies, desserts, plated desserts, breads, and specialty cakes for upscale weddings, banquets, and special events of up to 350 guests. • Decorated and finished weddings cakes and display pieces• Worked up to 16 hour days and up to 40 per week while full time student• Set up and prepared Viennese tables and plated and prepared desserts for dessert samplers.

  • Assistant Garde Manger

    Sept 2011 - Sept 2013

  • Assistant Pastry Chef

    May 2010 - Sept 2013
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  Rare Steakhouse

  Dec 2012 - Sept 2013

  Line Cook

  • Plated a variety of cold salads, appetizers, and seafood plates such as goat cheese salad, blood orange salad, tuna tartare and many more during service. • Responsible for plating desserts during service.• Plated desserts and appetizers for parties of 40 and up.

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  Pasticceria Bruno

  May 2014 - Sept 2014

  Pastry Extern

  • Tempered chocolate and made decorations, marshmallows, hot chocolate, mousse cake production, individual pastry production, and cookie production. • Iced and decorated special occasion cakes, wedding cakes, sheetcakes, and storefront cakes. • Scaled ingredients for recipes and assisted in scaling, producing, and shaping bread dough.

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  Bouchon Bakery

  Sept 2015 - Oct 2017

  • Responsible for production of all packaged products such as cookies, candies, chocolates and bars.• Produces a variety of baked goods such as coffee cakes, banana loaves, chocolate roulades etc.• Responsible for production of various holiday goods such as pumpkin shortbread, ghost marshmallows, bouche de noel roulades, pumpkin and peppermint syrups, etc)• Prepares all syrups and bases for coffee production (vanilla, caramel, pumpkin, etc.) and hot chocolate.• Responsible for all product inventory in order to create a prioritized weekly and daily production list.• Delagates, guides, and supervises commis chefs to assist with production in the station.• Maintains cleanliness and abides by food safety standards and procedures. Show less

  • Pastry Demi Sous Chef

    Jan 2017 - Oct 2017

  • Pastry Chef de Partie

    Sept 2015 - Jan 2017
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  Passaic County Technical Institute

  Oct 2017 - now

  Baking and Pastry Instructor