Roberta Wilson

I am an industry diverse professional, and the author of seven novels. I am attracted to fulfilling work that requires brainstorming, and shaping and developing raw ideas. My goal is to join a company that values authenticity, employee development, stretching the imagination, and a reasonable work life balance.

Pastry Chef - Misericordia Heart of Mercy - Chicago, IL

(2021-01)

• Production Baking
• Restocking restaurant bakery
• Lending support to all areas of the kitchen
• R&D of items created to be used in the restaurant
• Production of cookies using a Polin depositor
• Production of brunch pastries using my own recipes
• Proficiency with artisan breads, yeast breads, and donuts, and custards, fillings and creams

Head Pastry Chef - Royal Sonesta Hotel - Chicago, IL

(2017-01 - 2021-12)

• Built, Created, produced, and executed menu for entire pastry and banquet department
• Created, built, and executed donut program, for the weekend donut special
• Worked independently
• Produced items for banquets, weddings, conferences, and parties
• Proficiency with artisan breads, pretzels, yeast breads and donuts, custards, fillings and creams, jams, mousse, and cakes

Pastry Baker - Blue Door Kitchen and Garden - Chicago, IL

(2016-01 - 2017-12)

• Production baking; Southern Cuisine
• Celebrity chef Art Smith curated menu
• Trained bakers and created desserts
• Proficiency with artisan breads, yeast breads, dough starters, donuts, beignets, custards, fillings, creams, jams, pies, cakes, and confections

Head Pastry Chef - Farmhouse - Evanston, IL

(2015-01 - 2016-12)

• Built dessert program for lunch, dinner, brunch, and wine dinners
• Trained and managed 4 assistants
• Created artisan pastries
• Menu development, creation and execution
• Proficiency with artisan breads, crackers, pretzels, yeast breads, donuts, biscuits, cupcakes, pies, custards, fillings, creams, decorated cakes, wedding cakes, jams and jellies, and ice cream production

Pastry Baker - White Oak Tavern and Inn - Chicago, IL

(2014-01 - 2015-12)

• Production baking using progressive techniques
• Created pastries using farmers' market produce, and craft ingredients and techniques
• Maintained a clean workspace, while working with others
• Bread production, and charcuterie; plated savory dishes
• Proficiency with artisan breads, foccacia, cookies, custards, fillings, creams

Research and Development Pastry Chef - Intrestco - Mount Prospect, IL

(2012-01 - 2014-12)

Worked across multiple venues: Harvest Room (Palos Heights), Reverie (River North, Chicago), Yum Cha Dim Sum Parlor (Millenium Park), E+O Food and Drink (Mount Prospect). Unique opportunity to work alongside celebrity chef and mentor Rodelio Aglibot.

• Built and created desserts, developed recipes, and trained staff
• Directed conception, revisions, and recipes alongside the executive chef
• Created recipes and menus and produced pastries for all venues
• Managed bakers to adhere to recipe standards and baking techniques

Head Pastry Chef - SUNDA New Asian - Chicago, IL

(2008-01 - 2012-12)

• Built, Created, produced, and executed all desserts
• Plated and assisted on the dessert hot and cold station
• Managed and trained pastry assistants
• Ordered, received, products, inventories products, and pastry products
• Composed a weekly dessert special
• Fun, progressive deserts with a southeast Asian flair, including fried candy bars, fried ice cream and Mochi
• Proficiency with donuts, custards, fillings, creams, candies, cakes, cookies, and sauces

Pastry Baker - Aigre Doux - Chicago, IL

(2006-01 - 2008-12)

Best new Chef and restaurant: Mohammad Islam, and Executive Pastry Chef: Malika Ameen. Opened the restaurant with the executive pastry chef.

• Assisted with plating and serving desserts
• Produced cakes, cookies, custards, fillings, creams, frosting, candies, confections, and artisan breads
• Responsible for daily foccacia production
• Trained bakers

Associate Degree - Pastry and Culinary Art - Cooking and Hospitality Insitute of Chicago (1997-01 - 2003-12)