Erin Moore

76 Magnolia Drive New Providence, NJ 07974  ◆  erinbmoore211@gmail.com ◆  (908) 723-7663

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Objective and Profile

Baking is my passion. I find joy in working with a variety of items and learning new skills. I started baking when I was a little kid and have always been attracted to the artistry and precision of the craft. I am seeking an opportunity to meaningfully contribute to a team while continuing to grow as a chef.

Education

The Culinary Institute of America - Hyde Park, NY
AAS, Pastry Arts
December 2021

  • Key Courses: Baking and Pastry Techniques, Baking Ingredients and Equipment, Introduction to Hospitality, Basic and Classical Cakes, Individual & Production Pastry, Hearth Breads and Rolls

Berkshire Community College - Pittsfield, MA
December 2019

  • Baking 101

Experience

Belen’s Bakery - Paris, France                                                                                                
Temporary paid assistant pastry chef:  July 2025

Responsible for all aspects of bread and pastry production and prepared whatever was needed by this small, owner run Bakery Cafe. Highlights include making::

❖    3 types of empanadas - faithfully following the owner’s recipes including the dough, filings and shaping to expand production for this popular item

❖    Laminated dough products including butter croissants and brioche rolls

❖    Special fillings for Artisanal Croissants

❖    Alfajores (Sandwich cookies) including dough, filling and decoration

Victoria’s Cake - Westfield, New Jersey                                                                                  |
Head Baker, June, 2022 – January, 2025

Responsible for the daily inventory of this cupcake centric bakery including:

❖    Baking various cakes and cupcakes

❖    Daily preparation of Italian buttercream, cupcake fillings and piped cupcakes

❖    French tarts and other deserts including meringue cookies and various poundcakes

Cakewalk Bakery & Cafe– Lee, Massachusetts
Bakery Intern, February 2017 – 2018

Culinary Internship focused on skill development including:

❖    Making and prepping various doughs, pastries and cookies

❖    Making weekly supply of the very popular apple cakes (a product I brought to Cakewalk)

❖    Assist with lunch menu while maintaining a clean and immaculate kitchen area

Railroad Street Youth Project - Red Lion Inn– Stockbridge, Massachusetts
Food preparation Intern, September – December 2016, 2017, 2018

Culinary Apprenticeship: Learned skills for gainful employment,

❖    Worked with 5-star mentor chefs to design, prepare and present a gourmet tasting menu 


Suburban Golf Club, Union NJ
Baking Intern, February 2014 – 2016

First opportunity to work in a commercial kitchen and was mentored by a CIA trained pastry chef. Assumed role as sole baker upon the departure of the head pastry chef reporting to the head chef. Skill development included:

❖    Making and prepping various doughs, breads pizzas and cookies

❖    Preparing dinner desert options including the very popular apple cake

❖    Manage baking department inventory, reporting to the head chef regarding kitchen supply needs

Skills

 ❖    Talented, patient and precise

❖    Relates well with others

❖    A dedicated and flexible team player