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£15/h
1st lesson free!
Tutor profile verified
Response Time 4h
Lessons offered by Carleto
  • Individual
  • In group
The lessons will be held
  • at his home
  • at your home
  • By webcam
Taught subjects
  • Baking
  • Cake decoration
  • Food art
  • Chocolatier
  • Confectionery
  • Molecular gastronomy
Levels
  • All Levels

Professional Pastry Chef and Food Artist, with a wide range of international experience and techniques to share.

Methodology

I am very creative when it comes to food, My teaching methods depends on each individual learning styles. My sessions are for beginners, professionals, classes, and individual with passion for food.
I like to use a hands approached to understand techniques.

Background

I am a Executive Pastry Chef/Food Artist specialised in Vegan, Gluten-free Desserts, and various plated desserts I have been training pupils over 24 years, I have assisted 200 students gain there qualification also staff development to progress within there careers.

Rates

Rate for online lessons : £15/h
Lessons offered by Carleto
Individual
In group
The lessons will be held
at his home
at your home
webcam
Taught subjects
  • Baking
  • Cake decoration
  • Food art
  • Chocolatier
  • Confectionery
  • Molecular gastronomy
Levels
  • All Levels

Carleto's CV

CARLETO D. EUBANKS




PERSONAL PROFILE
I am very enthusiastic motivated and highly competent chef, with extensive catering experience of knowledge, and expertise with different cuisines in food preparation costing and presentation techniques. I have a huge experience in afternoon tea production for large volume up to 250-350 per day. Creating pastry techniques for production, working with molecular ingredients, equipment and techniques. Developing seasonal menus with effective costing, menus suited for rosette and Michelin standards. Scheduling of team members and managing different food outlets while maintaining the highest professional food quality, thus maintaining food safety and HACCP standards. I am a dedicated, committed team player and able to build a solid relationship with any team.
Bake4lov 2018-2019
• Relief Executive Chef.
• Menu development and recipe standardization.
• Smart Pastry techniques and production.
• Specialised in Modern Vegans, Vegetarian, Gluten free, Sugar free.
• Engineering Recipes.
• Creating afternoon teas, desserts for restaurants and functions.
• Implement SOP for restaurants and banquets.
• Training of team members, with the use of modern techniques, in utilizing new ingredients.
• Costing.
• Team development.

Park Regis Birmingham 2015-2018
• Menu development and recipe standardization.
• Smart pastry techniques.
• Recipe engineering.
• Creating afternoon teas and desserts for both restaurants.
• Implement SOP for restaurants and banquets.
• Training of team members, with the use of modern techniques, in utilizing new ingredients.
• Menu costing.
• Team development.

PROFESSIONAL EXPERIENCE
University College Birmingham through Protocol 2014-15
Chef lecturer in Patisserie / Bakery Skills/Kitchen and lauder
• Demonstrate and produce hot, cold desserts and puddings.
• Fermented dough products.
• Paste products.
• Introduction to the art and products in chocolate.
• Cake making and decorating.
• Assessor for practical exams.
• Deliver theatrical theory sessions.
• Enrichment sessions, to develop student's knowledge in use of ingredients and presentation.

Searcys Birmingham Rep Theatre
Head Pastry chef 2013-2014
• Work together with the head chef to achieve the growth of the restaurant.
• Create seasonal menu with costing
• Maintain standard to promote consistency and eliminate wastage.
• Responsible for costing and developing new pastry desserts and menu.
• Training of employee development and promotion within department.
• Ensuring all corporate events and menu planning are carried out effectively.


Searcys Gherkin
Head Pastry chef 2012-2014
• Work together with the corporate and development chef to promote growth and consistency of the restaurant.
• Responsible for costing and developing new pastry desserts and menu.
• Training and development of staff.
• Ensuring all Corporate Events and Menu Planning are carried out effectively.




Lodore Falls Hotel 2009- 2012
Head Pastry Chef
• Plan and organized all the desserts for banqueting, restaurant, afternoon teas Weddings, and Ala carte, menus.
• Create gala showpieces from chocolate and sugar.
• Training and development of commis chef
• Ordering of ingredients

Super Clubs, Breezes Runaway 2008- 2009
Sous Chef
• Report directly to the executive chef
• Responsible for banquet functions, special dinner and gala buffet presentation
• Maintaining food quality and HACCP standards
• Training development of team members.

Hilton Kingston Hotel
Pastry Chef and Kitchen Artist 2005-2007
• Report directly to the food and beverage manager
• Developing, Costing and standardizing pastry and lauder menus for banquets, a la carte and buffets.
• Train and development staff
• Prepare payroll and schedules
• Maintain food quality and HACCP standards
• Responsible for the pastry and Garde manger
• Make show pieces; ice carving, chocolate, sugar show piece, tallow, fruit and vegetable carving, platter and plate presentation

University of Technology 2004-2008
Guest Lecturer (Garde Manger)
• Demonstrate ice, fruits and vegetables carvings
• Charcuterie and platter presentation

Royal Caribbean International 2004
Chef Assistance
• Johnny Rocket pantry and grill; maintaining high food quality and HACCP standards
• Assist the pastry chef in production pastries, preparing pastries for the windjammer buffet, ala carte desserts, dinner and the gala buffet
• Assist buffet artist with Ice, cheese, fruits and vegetables carvings. Tallow wax show pieces, platter presentations, carving demonstration.

EDUCATION
• Culinary Institute of America 2005-2008
• Saunders Catering Institute 1995-1996

PROFESSIONAL TRAINING CERTIFICATIONS
• Certified food Safety Manager; by the National Registry of Food Safety Professionals
• Culinary Institute of America level III (CEC) Certified Executive Chef
• Latin American Cuisine; Greater Antilles, Mexico, Central America, South America, Wine and Food Paring, Financial Skills and Asian Cuisine
• Culinary Institute of America level II (CCC) Certified Chef De Cuisine-Garde Manger, Baking and Pastry, Mediterranean Cuisine, Healthy Cuisine, Food science, French Terminology, Financial Skills
• American Culinary Federation
• Food Safety Hygiene Level 11
• Safe guarding assessment certificate
• Safe guarding and safer recruitment certificate
• Certificate of Qualification for Advance Showpiece in Chocolate
• BIIAB Level 3 Certificate in Assessing Vocational Achievement

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