Emily Donlon
Formally trained Pastry Chef proficient in both high-volume production as well as administrative responsibilities. My passion is creating custom confections with skill and artistry. I empower my team to reach their full potential through coaching, professional development, and personal example.
Education
Bachelor of Science, Baking and Pastry Arts,
Johnson & Wales University
Professional Experience
September 2019 – Present
Pastry Sous Chef, LEYE RPM Commissary, Chicago, IL
June 2017 – September 2019
Pastry Chef, Summer House Santa Monica, Bethesda, MD
December 2016 – June 2017
Pastry Chef, RANGE, Washington, DC
April 2016 – December 2016
Executive Chef, Lavande Patisserie, Rockville MD
December 2015 – February 2016
Pastry Intern, The Palms, Turks and Caicos Islands
June 2015 – November 2015
Assistant Pastry Chef, Mill’s Tavern, Providence, RI
March 2014 – August 2014
Pastry Intern, The Cosmopolitan of Las Vegas, Las Vegas, NV
May 2013 – August 2013
Cake Decorator, Edibles Incredible, Sterling, VA
February 2012 – August 2012
Pastry Chef, Cakes by Happy Eatery, Manassas, VA
August 2011 – January 2012
Create-a-Cake Decorator, Wegmans, Fairfax, VA
Skills
- Chocolates and confections
- Artisan breads
- Contemporary plated desserts
- Specialty cake design / decorating
- Showpiece design and execution
- Precision high-volume execution
- Staffing / team building
- Inventory management / business operations
Honors
- Gold Medal, International Decadence Competition, Team Member, February 2015
- 1st Place Post Secondary, Bristol Community College Cake Competition, March 2015