Welcome to Culinary Creations

# About Chef Lisa Ramsey

| Masters in Service Sector Management – Argosy, August 2012 Associate in Arts in Baking and Pastry – The Art Institute of Tennessee-Nashville, 2011 Bachelor of Science in Culinary Arts Mgmt – The Art Institute of Tennessee-Nashville, 2009 Introduction to Pastries, Introduction to Baking, Nutrition, American Regional Cuisine, ServSafe, Introduction to Culinary Skills, Concepts of Culinary Skills, Garde Manager, Asian Cuisine, International and French Cuisine, Cost Control, and Purchasing and Product ID. Culinary skills include: stocks, sauces, soups, methodology, and knife skills, Garde Manager hot and cold foods, food chemistry, and beginning plating. ServSafe certification completed December 2006 President's Honor Roll, Deans Honor Roll. 4-times, Perfect attendance Art Institute Ambassador Member of American Culinary Federation and member of the Board for the Middle Tennessee Chapter. Competitions include coach for the Art Institute's Knowledge Bowl Team, Tied for first place in the Ice Cream Competition for best decorated booth, and 3rd place at the Tennessee State Fair for 101st Airborne Themed Cake contest Chef Instructor - Art Institute of Tennessee, Nashville 2010 - Present Culinary Foundations and Fundamentals, Sustainable Purchasing, Management by Menu Management, Supervision, and Career Development Introduction to Baking and Pastry, European Tortes and Cakes, and Artisan Breads World Cuisine and Senior Practicum Owner/Caterer/Cake Decorator – Sweet Creations November 1997 to Present Catering –parties, events, personal chef for individuals and corporations Design/decorate cakes for birthday parties, weddings, anniversaries Baking of pastries, desserts, and breads for catered events Application of edible images on cakes, rolled fondant, and gum paste Chocolate candy molding and creation of signature “Cruffles Executive Chef – Somewhere Cool Franklin – Franklin TN January 2013 to June 2013 Purchasing, scheduling, hiring Housemade breads and desserts On-Call Personal Chef – Playboy Mansion – Beverly Hills March 2008 to Present Preparation, presentation, and creation of daily menus Set up, prep, cooking/baking and service for large catered events and buffets Cook ll – Sodexo December 2008 to June 2009 Run bake shop, bake desserts and breads for cafeteria at St. Thomas Hospital Set up, prep, cooking/baking and service for large catered events and buffets Retail Manager – Sodexo Opened new retail restaurant at Cumberland University Run operation daily, manage two employees Created inventory system and sales mix Cook - Schermerhorn Symphony Center - Nashville Symphony 2006 - 2007 Garde Manger - Preparation of fruit trays, salads, and desserts Cook and plate dinners for banquets and private parties and run action stations