1. References Available Upon Request
Hailey A. Budoff
Mobile: (914) 960-6085
hailey@budoffonline.com or haileybudoff8@gmail.com
School Address: Home Address:
100 Harborside Blvd Apt 102-F 61 Brundige Drive
Providence, RI 02903 Goldens Bridge, NY 10526
Objective: To Pursue a Career in the Culinary/Baking & Pastry Industry
Skills & Certifications:
Skills: Pastry Arts, Cake Decorating, Chocolate-work, Sugar-work, Garde Manger, Line-Prep, Grill, Hot Appetizer,
Breakfast/Brunch, Beverages, Catering/Special Events, Inventory Management, Expeditor, ESHA, and Knife-work.
Certifications: ServSafe Food Manager, Food Handler, and Alcohol; and ProStart National Certificate of Achievement.
Work Experience:
Dominique Ansel Bakery, Soho, NY (Summer 2014)
 Intern for Chef Dominique Ansel
 Baking & Pastry production and service
ABC Kitchen by Jean-George, Union Square, NY (Summer 2014)
 Intern for Pastry Chef Sean Considine
 Baking & Pastry production and service
Topping Rose House (Chef Colicchio’s Farm to Table Restaurant), Bridge Hampton, NY (Summer 2013)
 Intern for Executive Chef Ty Kotz and Chef James Kelly
 Worked breakfast, lunch & dinner services as Garde Manger, Hot Appetizer Chef, Breakfast/Brunch Chef, Line Chef,
Special Events Chef, Prep Chef, and selected/gathered produce from restaurant-run farm
Cooking with Class Television Program, Providence, RI (2012-2013)
 Prep Chef for Chef Frank Terranova
Crabtree’s Kittle House Restaurant & Inn, Chappaqua, NY (Spring 2012)
 Apprentice to Chef Marc Lippman
 Garde Manger, Pastry Assistant, Grill-chef, Prep-chef, and Catering and Off-premise Event Chef
Myong Gourmet, Mount Kisco, NY (Spring 2011)
 Apprentice to Chef Ryan Paonessa
Special Events: Mohegan Sun Winefest (1/16, 1/15, 1/14, 1/13); Ritz-Carlton Hotel (Boston) Gingerbread House (11/12),
Newport Food & Wine (9/14, 9/12), Newport March Of Dimes (9/14, 9/12), Westchester Magazine Food & Wine Gala (6/12),
Westchester Magazine Food & Wine (5/12), Best of Westchester (4/12), Westchester Magazine’s Burger Beer Bash (4/12),
New York Toast of the Town (3/12)
Education:
Alain Ducasse Culinary School, Paris, France (Summer 2015)
 Semester study abroad culinary experience at the Alain Ducasse Culinary School (4.0/4.0 GPA)
Johnson & Wales University, Bachelor of Science (Cum Laud), double major in Baking and Pastry Arts, and Culinary Arts and
Food Service Management with a Concentration in Sommelier, Providence, RI (Expected Graduation - February 2016)
 GPA: 3.6/4.0 (January 2016)
 Other Degrees: Associates Degree in Culinary Arts and Food Service Management (Earned November 2013); and
Associates Degree in Baking & Pastry Arts (Earned November 2014).
 Scholarships: JWU Presidential Academic Scholarship, ProStart Competition Scholarship, ProStart National
Scholarship, Skills USA National Scholarship, and Girl Scouts Gold Award Scholarship
 Academic Honors & Awards: JWU Early Enrollment Program (Accelerated program to complete senior year of high
schoolduring freshman year of college), SHARP Accelerated Honors Program (allows for accelerated course
completion), and Dean’s List (Fall 2012 & Spring 2013)
 Extracurricular Activities: Baking & Pastry Club, Bacchus Society, Cooking Asia, Culinary Club of Excellence,
Food Science Club, J-Brew, Nutrition Society, Special Functions Club, and Charcutiere Club
 Professional Associations: James Beard Foundation, ProStart, Skills USA, and Women Chefs & Restaurateurs

2. References Available Upon Request
 Cooking Competitions, Awards & Certifications, Extra-Curricular Activities: 2nd Place 2012 NY ProStart
Invitational/NYSRA Culinary Competition), Skills USA (Vice President, 11th
grade), ProStart, Women Chefs &
Restaurateurs, Girl Scouts (awarded Gold, Silver and Bronze Awards)