Jeff McCarthy

6028 N Montana Ave - Portland, OR 97217

(970) 688-1747 - mrjeffmccarthy [at] yahoo [dot] com

Professional Experience

• Ten-01- Portland, OR

January 2008-Present

Pastry Chef-  Creation and production of all dessert menu items including cakes, pastries, ice creams, candies, cookies and chocolates.  Responsible for all aspects of the pastry department, including ordering, recieving, costing, menu planning,  and recipe development. 

Carlyle - Portland , OR

Fall 2007-January 2008

Head Pastry Cook- Creating seasonal menus with an emphasis on high quality local ingredients in a small upscale restaurant.

Fenouil - Portland, OR

Spring 2007-Winter 2007 

Assisting the pastry chef in the daily production of fine artisanal pastries. Integral part of the menu planning recipe develpoment process. Maintain a proficiency in production, plating, ordering, receiving, and inventory control.

• Vail Cascade Resort and Spa - Vail, CO

• Fall 2005 - April 2007

  Assistant Pastry Chef- Managed daily production of scratch baked goods in a high volume hotel pastry shop. Maintained a proficiency in ordering, receiving, inventory control, and menu/recipe development. Competent in the production of various creams, mousses, quick breads, sponges, doughs, cookies, and many hand crafted pastries. Played a crucial role in banquet buffets, high volume plated desserts and specialty cakes.

• Chili Willy’s - Minturn, CO

  2003-2005

  Kitchen Manager/Line Cook- Managed a staff of six in a production tex-mex restaurant. Maintained a proficiency in ordering, receiving, inventory control, scheduling, menu and recipe development and daily lunch and dinner hot line production.

• Mohonk Mountain House - New Paltz, NY

  1998-2000

  Pastry First Cook- Managed a staff of six in a production bakery. Maintained a proficiency in ordering, receiving, inventory control, menu/recipe development, and production buffet presentation.

  Benchman- Ran daily lunch production, supplying three hotel restaurants with bread and pastries.

  Education

  • Sullivan County Community College - Liberty, NY

    1999-2000

    Participated in the Professional Chef Program

  • International School of Confectionary Arts - Gaithersburg, MD

    1998

    Completed sugar decoration course

  • Orange Ulster Vo-tech - Goshen, NY

    1995-1997

    Graduated Culinary Food Trades Program

  • Marlboro High School - Marlboro, NY

    1993-1997

Achievements and abilities

Pastry Arts/Culinary

• Vail Cascade Peak Performer Award 4th Quarter 2007
• Mohonk Mountain House Culinarian of the Year 2000
• Master Chef’s Association of France Gold Medal for Pastry Centerpiece 2000
• Culinary Philantropique Society of NY First Prize for Pastry Presentation 2000
• Connecticut Chef’s Association Most Novel Centerpiece 1998
• Howard Goldberg Special Award for Pastry Presentation 1998
• James Nargis Most Creative Student Centerpiece Award 1998

Abilities

• Fluent in Spanish
• Master in pulled sugar and wedding cake design