A pastry cook with a great desire to learn from the world's best pastry chefs while making use of her multi-language and multicultural experience. Highly motivated, hardworking and passionate looking for challenging and inspiring opportunities (pastry internships or pastry cook jobs abroad).
Food Lab Studio February 2015 - at PresentPastry chef at a culinary studio owned and run by a famous celebrity chef and Top Chef Poland judge; My duties include: leading pastry workshops for amateurs, preparing plated desserts for a wide variety of culinary events held at Food Lab Studio, designing pastry recipes, food styling for culinary photo sessions, etc.
Hotel***** Rialto September 2015 - March 2016Designing and executing plated desserts as well as cakes and catering desserts at one of Warsaw’s best restaurants (Michelin guide for Europe, 2016);
Achievements: Since I was the only pastry cook at the hotel’s premises I worked double shifts and handled a lot of responsibilities;
Odette Patisserie May 2015 - June 2015Internship at a high-end French pastry shop in Warsaw; I was in charge of making choux pastries as well as creams, mousses, ganaches and preparing the mise en place;
Le Cordon Bleu Kobe September 2013 - March 2014Assisting and interpreting during regular cooking, baking and pastry classes at Le Cordon Bleu Kobe (Japan); Translating recipes for special demonstrations (pulled sugar art, praline demonstrations, etc.); Interpreting from French to Japanese (full-time position);
I have been the first non-Japanese interpreter hired by Le Cordon Bleu Japan;
HEG Hautes Etudes du Goût
Le Cordon Bleu Paris/ Université de Reims
2015 - 2016
(1 year) Île-de-France
Le Cordon Bleu Kobe
2013 - 2013
(1 year) Hyōgo-ken
2002 - 2007
(5 years) Województwo Mazowieckie