Jessica Guison is a chef and floral designer with 10 years of experience in hospitality and culinary fields. She is currently working as a food blogger, culinary consultant, and teaches private cooking lessons. Jessica wants to further her experience in event planning, business management, marketing, and hotel management. She has worked in various culinary roles including line cook positions and a salad preparer role where she developed standardized recipes and supervised students. Jessica is pursuing a Bachelor's degree in culinary arts, event planning, and business from BYU Idaho.

1. Jessica Guison
C h e f a n d Fl or a l De s i gn Ar ti s t
(208) 419 7460, Email guionj@byui.edu – Fallow me on twitter jessicaguison@bigbootychef
or join my Facebook group “Big Booty Chef” to see my recipes and reviews.
I have worked in the Hospitality/Culinary fieldfor ten years. I have a passion for cooking and floral design. I am
currently working freelance as a food bloger, culinary consultant, and occasionally teach private cooking
lessons. I now want to further my experience in the Fields of Events and Catering, Business Management, Sales
and Marketing, and/or Hotel Management.
E X P E R IE NC E 09/2012- 04/2016 Brigham Young University Idaho, Supervisor Melinda Reese (208) 496-2826.
Title: Salad Preparer, Salad Dept. I worked permanent part time Monday, Friday, and Saturdays
(alone), sometimes with a student working under me. Specializing in cold food, salads, fruit and
veggie trays, sandwiches etc.… for the crossroads and catering orders. I helped in training and
supervising student workers, organizing and delegating responsibilities, and operations, to suit a
given time frame and scheduling breaks accordingly, to produce an efficient flow of tasks. I
helped the cooks and bakers as needed. I developed standardized recipes for the crossroads and
catering including ten different salad dressing of my own design. (I also worked as a student
employee, doing the same job, until they found my replacement, from April to Dec 2016).
03/2011 – 06/2012 – Hilton Garden Inn, 9290 S Meridian Blvd, Englewood, CO 80112
(303) 824-1550, Supervisor Will Meza:
I was a line cook in an open air kitchen for the hotel’s busy gourmet restaurant, and room service,
with a full menu ranging from salads and burgers to steaks, pastas, and deserts (usually by myself
at night). I also helped with bar tending, serving orders, special events with very large crowds,
helped create the menu and nightly specials and improved food costs by 5% while I was there.
11/2008-06/2010 – Joseph Smith Memorial Building Banquets 15 S Temple, Salt Lake City, UT
84150 (801) 539-3130 Supervisor Don Sanchez, Job : Line Cook, and catering, large events and
daily production (for example the SLC bridal show, The LDS General Conference, President
Thomas S. Monson’s daily meals and events for the Mayor of SLC).
2005-2007 Hilton Salt Lake City Center Job : Garde-Manger Cook, Prepared Cold food for
banquets and catering, including fruit trays, cheese and deli trays, vegetable trays, garnishes,
salads, wraps and sandwiches, serving large numbers of guests. We also plated fancy desserts,
and made displays of hors d’oeurves and desserts
E D U C A TI ON
R E F E R ENC E S
B A C H E L O R O F S C I E N C E : BYU Idaho (Rexburg, ID) 2012 Projected Grad Winter 2017
University Studies Degree: Culinary Arts, Event Planning, and Business
2009-2010 LDS Business College
2005-2007 Salt Lake Community College
Will Meza, Email: wmeza1@me.com Phone: 720-391-1211
Jennifer Leavitt, Email: leavittj@byui.edu Phone:208-716-1539
Jeff Hamblin, Email: hamblinj@byui.edu Phone: 208-496-4014

2. Skills Portfolio :
Left to Right: Floral Design skills of bouquets, artificial floral, High style, and stage pieces and large
centerpieces. Cake decorating, plated salads of my own design, plated deserts, pastry skills, BYUI Presidential
Inauguration salad I designed and lastly large event platers of cheese, fruit, and antipasto. Photos may be
enlarged to show more detail and more photos are available upon request.