Gabrielle Cote

  • Kennebunk, ME

Pastry Chef

Work History

Work History
Aug 2011 - Present

Pastry Chef

The White Barn Inn
  • Overseeing all staff members in the pastry and baking department

  • Organize production of all plated desserts, petite fours, cake building and design, tea production, bakery items including morning pastries and dinner breads
  • Undertake menu planning in consultation with the head chef
  • Ensure food is compliant with restaurant standards
  • Confirm inventory and ordering for pastry department


Dec 2009 - Aug 2011

Associates Degree in Baking and Pastry Arts

The Culinary Institute of America
  • Created hearth and specialty breads, desserts, pastries, patisserie, and confections in extensive hands-on classes

  • Developed skill set in basic cooking, nutrition, writing, menu development, communication, food safety, and cost control
  • 15 week externship
  • Took courses in management, communication, and finance




Creative flair, self-motivated, determined to learn, communications, organized leader, constantly working hard to achieve personal goals and objectives  


Consistently working in high standards, good knowledge of operational health and safety, understanding of food labeling and temperature controls, ensuring that meals are prepared with full regards to food cost, quality, consistency, eye appeal and taste, environmentally aware and having comprehensive knowledge of food hygiene regulations