Danielle Macatugob - Former Pastry Chef for The Gordon Ramsay Group
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
January 2007: International Cake Exploration Societe - Orlando Fl
Professional Accomplishments:
Feb 2006: Silver Medal Winner - Pinellas County Culinary Award Plated Dessert
May 2006: Top Ten Finalist - Le Cordon Bleu Future Chefs Of America Competition
Current Employment: (Please maintain confidentiality)
Currently employed full time as a pastry chef and wedding cake baker and designer at a high end pattisserie in Largo, Florida.
Previous Employment: (Please maintain confidentiality)
Dec 2008: Part time contracted help for holiday work.
Sept 8, 2008 - Dec 2008: Executive Pastry Chef Historic Belleview Biltmore Beach Resort.
Reporting to the Executive Chef, I am in charge of all pastry production, from breads and danishes for the buffets, to cakes and plates desserts for the restaurants, to wedding cakes for the many special ceremonies held in the historic grounds of the hotel. In October through December we hand bake thousands of individual gingerbread hourses along with two 18-24 feet ones for display in the hotel lobby. This is also the time I spend time in local schools showing my craft to local children, and we also donate a large handmade gingerbread house to March of Dime for their Festival of Trees.
June 2008 - July 2008: Cielo by Angela Hartnett - A Gordon Ramsey Holdings Restaurant - Pastry Chef
Worked alongside Chef Chris Eagle creating and serving the finest 5 star seasonal plated desserts, petot fours, and cakes.
March 2008 - May 2008: Desanto Latin American Bistro, St. Petersburg FL.
Created and initialized a Latin themed dessert menu for a new restaurant opening./concept. Worked alongside Chef Jeannie Pierola to accomplish a grand opening. Served guests such as Paris Hilton.
January 2006 - March 2008: Publix Bakery, Largo FL.
Lead cake decorator. Cake decorating primarily publix’s new high end line of wedding cakes (up to 4 tier), and ganache cakes.
Spring 2006 - Spring 2007: Café De Paris, Indian Rocks Beach FL.
Lead cake decorator, breakfast pastries, cookies, petit fours, French wedding cakes. Contracted worker under Xavier De Marchi from Bergerac in the southwest of France
Winter 2006: Belleview Biltmore Resort, Clearwater FL
Temporary holiday help pastry chef: Gingerbread house baker, cake baker, decorator, pie baker, cookies, plated desserts.
Fall 2005 - Spring 2006: Rennaissance Gallery Of Desserts, St. Petersburg FL
Customer service, sandwich preparation, cookie baker, cake baker, cake decorator (basic).
Summer 2005: Hammer Head Seafood, St. Petersburg Beach, FL
Fast line fry cook at outdoor catered events2002 - 2004: Circuit City, St. Petersburg FL.Product Specialist, Customer Service
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)
Henna technique
Professional References: Upon Request
Personal References: Upon Request