Resume/CV

Patrick Pinson

Cell Phone: 813/760-6740

E-mail: preux2001@yahoo.com

web site: http://www.angelfire.com/linux/newstylecheesemousse

Education:

Everglades University 5002 T-REX Avenue, # 100, Boca Raton, FL 33431 108 credit to a Bachelor Degree IN NATURAL MEDICINE

REMINGTON COLLEGE , Largo Campus 8550 ulmerton rd unit 100 Largo , FL 33771 Professional Massage therapy , Graduated 05/13/2004 With 750 hours and a internship clinical of 200 hours and 4.0 GPA

Tampa Technical Institute Pinellas Campus in Largo, FL Associate Degree in Computer Information Systems (CIS) Graduated on January 16 2003

Completion of Tax Preparer with AMSCOT course in 2002.

HIGH SCHOOL: C.E.S. 02120 GUISE, FRANCE GRADUATED IN 1974

BAKING SCHOOL, C.F.A. 02 LA CAPELLE, FRANCE, Baker (C.A.P. / Certificate Aptitude Professional) GRADUATED IN 1976 in France.

CAKE DECORATOR COMPLESION COURSES in Minneapolis Saint Paul, Minnesota, in 1988. TECHNICAL CENTER, MINNEAPOLIS, MN, USA, in 1988, 24 HOURS CAKE DECORATING Of COMPLETION

Associate Degree, in Computer Science. (2 years degree), at TTI. Largo FL graduated January 16. 2003.

Award:

In 1976, I BECAME SECOND PLACE, AT THE TEST OF BAKER IN LAON, IN FRANCE C.A.P. ( CERTIFICATION APTITUDE PROFESSIONAL ).
web site: http://www.cma-aisne.fr/Apprentissage/CFA/LA-CAPELLE-CFA-de-la-Chambre-de-Metiers-et-de-l-Artisanat-de-l-Aisne

In 1989, I WON FIRST & SECOND PLACE, AT THE BAKED FOODS COMPETITION, BREADS, UPPER MIDWEST BAKERS CONVENTION IN MINNEAPOLIS, MN. U.S.A.
Patrick's web site: http://www.angelfire.com/mn/finestbaking/index.html

Skills:

Computer programing, web site designer, auto mechanic , holistic medicine/nutrients, professional massage therapist, construction, marketing , Costumer services.

Work Experience:

05/23/2016 to 10/11/2016 sal's bakery,
8500 new jersy av., wilwood NJ. working full time for the summer season Head Baker /Pastry Chef/Pizza Chef New York style pizza all made from scratch.
Manager :Norma 646-529-2171

12/09/2015 to 04/04/2016 Vail Resort,
Avon Colorado Ski Resort, working full time for the winter season Head Baker /Pastry Chef in a 5 Star restaurant in moutain. all made from scratch.
Supervisor :Freedy Wurtzel 517-256-6944

7/25/2015 to 10/10/2015 sal's bakery,
8500 new jersy av., wilwood NJ. working full time for the summer season head Baker /Pastry Chef.
Manager :Norma 646-529-2171

2/12 to 7/15:1227 Washington street, Key West FL 33040: Ford's Family
PART-TIME ONLY 2 HOURS PER DAY Butler / Massage therapist (reflexology 7 days per week.) Taking care of what needed in the house ,cooking her meal, nutrition's planning
Supervisor ; head nurses: Cristi: 330-416-8824

2/12 to 7/15: Publix Bakery, Key West, FL 33040
Full time in Bakery department.
Baker Assitant Manager hand on .
Supervisor: James keebler 305-804-9238

11/1996 to august 2012: Celebration cakes Bakery Largo, FL HEAD BAKER / PASTRY CHEF/Ownership, Responsible for all baking production,
and all pastries. Telephone:
they close down because economics reason.
supervisor Sandy Calzon 813-690-1435

1996 to 2012 :Papa John's Pizza Income, Tampa FL, and Largo FL,
PART-TIME 4 HOURS PER DAY ONLY FOR CASH. delivery driver,
General Manager:Russel Morisson (727)465-6625

9/1996 to 10/1999 Taste of France Tampa, FL
HEAD BAKER / PASTRY CHEF Responsible for all baking production,
and all kind of pastries. Out of business

9/1994-9/1996 Freedom Square 5* retirement residence; Seminole, FL
HEAD BAKER /PASTRY CHEF Responsible for all baking production for 1000
residents.
Supervisor: Chef Damon; Telephone: 727-398-0166
Web site : http://www.retirementhomes.com/North_America/USA/Florida/Seminole/
Retirement_Homes/Assisted_living/Freedom_Square_Retirement_Community.htm

9/1991-9/1994 Beachcomber restaurant 4*; Clearwater bch. FL,
HEAD BAKER / PASTRY CHEF Responsible for all baking production,
and all kind of pastries. Owner Bob Junior Helman: Telephone;727-442-4144
Web site : http://www.heilmansbeachcomber.com

1991-1994 Hyatt’s Regency 5* hotel Resort. Tampa, FL
PASTRIES COOK Part-time 15 to 30 hours a week.
Supervisor Andy Poils:
Grand Hyatt Tampa Bay 2900 Bayport Drive, Tampa, Florida, USA 33607
Tel: +1 813 874 1234 Fax: +1 813 207 6790
Web site: http://grandtampabay.hyatt.com/hyatt/hotels/index.jsp

7/1988-7/1991 Byerly's Bakery (Retail)401 E. County Road 42 Burnsville, MN 55306 Burnsville, MN
HEAD BAKER Responsible for all night fresh baking production.

Supervisor Wendy Mays , Phone: 952-892-5600
web site http://www.lundsandbyerlys.com/Stores/Byerlys/Burnsville.aspx

12/87-7/88 L'hotel Sofitel Bloomington,5601 W 78th St Minneapolis, MN 55439
5* hotel resort with bakery inside;
HEAD BAKER Responsible for all fresh baking production.
Supervisor:Chef Daniel: (952) 835-0126
web site: http://http://www.reservation-desk.com/hotel/115396/sofitel-miami/photos/?CID=PPC_bing_B-New%20Additions%20-%206-20-14_5231539100_sofitel%20hotel%20miami_e&utm_source=bing&utm_medium=cpc&utm_term=sofitel%20hotel%20miami&utm_content=5231539100&utm_campaign=New%20Additions%20-%206-20-14&mkwid=MVBi7tjB_dc&pcrid=5231539100&muid=BE637236-006E-4C6C-A710-93DBF6E8469B

11/1982-11/1987 VIE de FRANCE CORP. Minnetonka,MN
(Retail and wholesale)
PRODUCTION CHEF, Responsible for all productions and training of bakers ,

inventory, ordering, packing, sanitation, maintenance.
Supervisor
Don Osborne:Telephone: 703-442-9205
Head quarter address: 8201 Greenboro drive McLean , VA 22102
Web site: http://viedefrance.com/

2/76-10/82 Bakery Boilet (Retail) 137 rue Pasteur, Origny saint benoite 02 France
HEAD BAKER Responsible for all fresh production .
Supervisor Mr Robert Boilet;tel: 03-23-09-81-94

9/1974-2/1976 Baking School La Capelle, France
Telephone: 03-23-97-22-27 Fax: 03-23-97-85-52
APPRENDICESHIP to be prepare for the degree of head baker and Pastry Chef.
Web site: href=http://www.cma-aisne.fr/Apprentissage/CFA/LA-CAPELLE-CFA-de-la-Chambre-de-Metiers-et-de-l-Artisanat-de-l-Aisne