Elizabeth Ranger

4 years pastry experience. 7 years in professional kitchens.
Adept at preparing a wide range of desserts; specialties include preserves, pies, and candies.
Efficient, organized, creative and passionate.
BFA in Studio Arts from Concordia (Montreal). Fine Arts diploma from Arts Canterbury (Ottawa).
Fluent English, written French.

Le Local, June 2014 – December 2017; Pâtissière

Single-handedly maintained the pastry station; managed ordering and inventory, organization, delegation, menu-planning, and special events. Worked closely with the rest of the kitchen as part of a seamless unit.
Made desserts of high quality to match an upscale menu using local ingredients, classic techniques and attractive flavours. Baked daily and innovated always.
Worked often with chocolate tempering, gelling agents, fresh fruits and more.

La Société Bistro, August 2013 – May 2014; Pâtissière

Was promoted from garde manger to a team of 2 pastry chefs; received on-the-job training and quickly took on responsibilities. Made hundreds of macarons weekly, as well as terrines, truffles and breakfast pastries.
Worked long hours to maintain a fresh supply of desserts to the La Société dining room as well as the Lowes hotel. Catered large events and functions.

Crudessence, February 2012 – October 2012; Prêt à Manger Supervisor

Led a team of 4 in the production and packaging of 100 – 200 raw, vegan & organic meals each morning.

Renard Artisan Bistro, August 2011 – December 2011; Commis

Executed dishes for a daily rotating terroir menu, working as a team of 2 in a tiny open-concept kitchen.

EM Cafe, August 2010 – September 2011; Chef

Managed cooking staff, cleaning duties, suppliers. Created a new menu every week using creative flavours and fresh ingredients.
Baked nearly all in-house pastries, including daily breads, muffins, pies, squares, meringues, scones, tarts, and cakes. Fulfilled special pastry orders for celebrations such as birthdays and weddings.

Pastry Stage with Pâtissière Masami Waki (Le Club Chasse Et Pêche) – January 2012
Pastry Sales Stage (Don’s Tay Ho Bistro; Hanoi, Vietnam) – December 2012
Jams & Preservation with Camilla Wynne (of Laloux Bistro and WD50) – August 2011
Rhubarb & Pastry with Stephanie Labelle (of Pâtisserie Rhubarbe) – May 2011
Molding & Sugar Paste with Larissa Volnitskaia (of Key Art Designs Cake Studio) – January 2011
Candied Fruit with Michelle Marek (of Laloux Bistro and SAT Foodlab) – December 2010

Eric Hordowick (Le Local), Pascale Billy-Robert (Grazella), Jennifer Boyd (Hambar)

Numbers available upon request.