Ashley Tucker

441.332.1611                 This email address is being protected from spambots. You need JavaScript enabled to view it.

Education:

Johnson & Wales University                                                                                     Providence, RI

Bachelor of Science, Culinary Nutrition                                                                      Summa cum laude  Degree 05/10  

The Culinary Institute of America                                                                          Hyde Park,NY

Associate in Occupational Studies, Culinary Arts                                                        High Honors Degree 05/07  

Experience:

                                                          News Announcer                                                                             Paget, Bermuda

Presently-10/11                        Irie 98.3FM Bermuda

• Gather current informative data from various sources
• Write daily news cast lasting 5-6 minutes 5days/week
• Record and edit on casts
• Live broadcasting experience

                                                          Apprentice                                                                                           Paget, Bermuda

09/10- 6/11                                Sankofa- The Wellness Center

• Studied Traditional Chinese Medicine (TCM) techniques
• Certified in vibrational medicine called chi gong healing
• Assisted in daily upkeep, cleanliness and organization of the center
• Greeted guests and shared information about various metaphysical teachings and healing techniques
• Helped to organize and host special functions and open house events
• Supported their rebranding by helping with manual labor (painting, moving, heavy cleaning/restoration) and sharing my creative input
• Personal chef & care assistant for one of the Doctor's ailing mother

                                                              Culinologist/ Laboratory Technician Intern                                             Lincoln, RI

02/10- 09/10                                Autocrat Inc.

• Maintained sample inventory for marketing purposes
• Analyzed, calculated data and confirmed quality for numerous coffee syrups, extracts, and beans
• Recorded daily calibrations and maintenance for Quality Assurance's lab and equipment
• Roasted small batches of green bean for daily coffee cupping
• Research and development of products for various clientele utilizing skills such as shelf life studies, nutritional analysis and bench-top development methods

                                                              Student Employee                                                                                                  

06/09-12/09                                 Bermuda Hospital Board & Lahey Clinic                                      Paget,Bermuda/Burlington, MA

• Assisted the dietitians with assessing patient cases and diagnosis
• Formulated tube feedings for various patient needs
• Performed cooking demonstration for an audience with specific dietary restrictions
• Completed many Nutritional Assessments using the PES method
• Created educational tools for a diverse population of patients

                                                               Culinary Teachers Assistant

05/08- 12/08                                 Johnson & Wales University                                                                                Providence,RI

• Managed an average of 7 students at various site locations
• Organized inventory and created labeling system for the facility
• Created fun enjoyable environment for students to work in while volunteering throughout the community sharing food knowledge and assisting those in need
• Provided guidance for students throughout their cooking, and learning experiences at soup kitchens, Ronald McDonald house, farmers markets, The Food Bank, and special functions
• Developed training manuals for incoming students and employees
• Designed recipe booklets
• Developed, set up and hosted demonstrations at local farmers markets educating people about various produce and how it can be easily incorporated into daily consumption for better health

                                                               Farm Laborer/Volunteer

04/08- 06/08                                 Cedar Edge Farm                                                                                                  Johnston, RI

• Sowed seedlings
• Harvested various organic fruits, vegetable and flowers
• Nourished, maintained and rotated greenhouse seedlings and plants
• Prepared goods for storage and transportation to farmers market
• Conducted stall set-up and sales at various farmers markets throughout RI
• Created food recipe cards for customers using seasonal vegetables

                                                      Manager, Server, Chef, Cashier, Consultant

                                                      Bermy Cuisine/ Island Cuisine Restaurant

                                                      Fairmount Southampton

                                                      The Harbor Front/Four Ways Inn                                                                     Paget, Bermuda                                  

07/03- Present                                         

• Created several dishes to be used as daily specials utilizing local cuisine
• Filled orders from 6 vendors twice a week to insure premium produce, inspecting each incoming order for freshness.
• Practice and implemented HACCP/ServSafe standards
• Designed logo,  and menu for restaurants
• Maintained an accurate cash draw of up to $4000 per shift
• Managed Garde Manger station for a la carte service by organizing mis en place for all cold dishes
• Catered lunch and dinner meals for 400 employees
• Assembled mis en place for various stations in the kitchen and executed service for an average of 400 orders each night
• Plated multi-course meals and served buffets for up to 800 – 1000 guests                                               
• Utilized various production and precision cuts to fabricate produce and proteins
• Plated and decorated a selection of cold desserts
• Created a variety of petit four,  house-made breads, and desserts for catering, and a la carte service

Affiliations, Awards and Certifications:

• Red Cross CPR/First Aid Certified                                                                             2012
• Bermuda Dietitians Association                                                                                 present-12
• Chewstick Member                                                                                                           present-10
• Research Chef Association Member                                                                         present-10
• American Dietetic Association Member                                                                08-10
• Campus Herald Student Journalist                                                                           08-09
• International Student's Club                                                                                        05-06
• Bermuda Government Sponsored Trainee Merit Award                                   11/07-05/10
• Royal Caribbean International Cruise Line Scholarship                                  05 & 07
• National Restaurant Association Serve Safe Certificate #4610062            11/05

References furnished upon request