Mackenzie Hartsock is a certified baking and pastry chef with extensive experience creating desserts and pastries for catering events of up to 4000 people. She was accepted into the prestigious Culinary Institute of America at age 17 with multiple scholarships. While in school, she held positions at several country clubs and restaurants, being promoted frequently for her performance and lowering food costs. She graduated from CIA with an Associate of Science degree in Baking and Pastry.

1. MACKENZIE E. HARTSOCK
Greenwood Village, CO (940) 395-9722 hmackenzie123@yahoo.com
Certified Baking and Pastry Chef with exceptional training in creating culinary specialties
adapted to regional tastes and various dietary requirements. Accepted at age 17 with multiple
scholarships for early admission to the prestigious Culinary Institute of America (CIA)
ACCOMPLISHMENTS:
CIA Merit-Based Scholarship 2013
CIA Deans Scholarship 2013/2014/2105
SAT/ACT Achievement Scholarship 2013
ServSafe Certified, National Restaurant Association, valid through 2018
PROFESSIONAL EXPERIENCE:
Sodexo Poughkeepsie,NY 02/2016-Current
Cook 1/ Pastry
Promoted from Cook 2 to Cook 1 after three months being with the company
Responsible for all prep for Skillet station, prep and execution of dinner service, as well as
production of baked goods, including the high-volume catering.
Lowered food cost by $30 thousand annually by transferring over from all frozen boxed desserts
to in house fresh production.
Responsible for production of all baked goods
Responsible for baking and pastry inventory and equipment
Create new and innovated desserts for clientele.
Executed and prepared desserts/pastries for catering functions up to 2000 people.
Westchester Country Club Rye, NY 12/2014-2/2015
Intern Pastry Chef
After one preliminary interview, hired as assistant Pastry Chef and Garde Manager.
Set up venue and preparing desserts/pastries for Sunday buffet for approximately 1200 people.
Supervised catering events
Ardsley Country Club Ardsley-On-Hudson, NY 10/2013-12/2015
Assistant Pastry Chef
Worked every position in club; Front of House (FOH),golf course, snack bar manager,grill,
Garde Manager.
Promoted to assistant Pastry Chef in 2014.
Executed events for over 800 with minimal staff support.
Supervised and coordinated activities of catering/event staff.
While interning collaborated as well as created specialty desserts such as Spiced Pumpkin
Chocolate Dumplings and Valrhona Raspberry Chocolate Dome which became permanent menu
items.
Offered full time position by Executive Chef after graduation due to high performance

2. Trio Café Colleyville, TX 10/2012-7/2013
Pastry Chef
Hired with only ONE phone screening interview as the Pastry Chef intern for upscale bistro.
Executed and prepared desserts for catering functions up to 4000 people with minimal staff.
Directed and coordinated activities of catering staff.
EDUCATION:
The Culinary Institute ofAmerica Hyde Park,NY
Baking and Pastry Associates of Science (AOS)
Graduation: November 6th
, 2015