Pastry Chef
Páginas: 2 (259 palabras)
Publicado: 3 de agosto de 2011
1100 Ketner Street
Davenport, FL 33897
July 19, 2011
Anna Hightower
Anna Cakes
1830 Longwood Lake Mary Rd.
Longwood, FL 32705
Dear AnnaHightower:
When I first fell in love with baking and cake decorating I would go online and research others work and ideas. Your creations have always been myfavorites. This is why I am applying for the advertised position of cake decorator, to learn from you and expand my knowledge of everything sweet.
Iam currently a student Le Cordon Blue College of Culinary Arts in Orlando, FL with a 3.80 grade-point average. I am very skilled with fondant andchocolate. I was the President of “Piece of Cake” Decorating Club for two years. I understand the basic functions and operation of kitchen machinery withemphasis on the aspect of safety. I am very efficient in preparing equipment for daily use. I am also certified in food safety and sanitation standards.
Ibelieve that cake decorating whether it is by using fondant, icing, and gum paste or even chocolate is an art. Everything you create is an art piece andunique, and like any other artist I have passion for creating beautiful things that are unique. I strongly believe that my experience and expertise,especially with desserts and party cakes, will be an asset for your company.
An interview would grant me the opportunity to show you my portfolio ofthings I have created and to further talk about my skills and specialties.
Thank you in advance for considering me.
Sincerely,
Tifany Maldonado-Medina
Davenport, FL 33897
July 19, 2011
Anna Hightower
Anna Cakes
1830 Longwood Lake Mary Rd.
Longwood, FL 32705
Dear AnnaHightower:
When I first fell in love with baking and cake decorating I would go online and research others work and ideas. Your creations have always been myfavorites. This is why I am applying for the advertised position of cake decorator, to learn from you and expand my knowledge of everything sweet.
Iam currently a student Le Cordon Blue College of Culinary Arts in Orlando, FL with a 3.80 grade-point average. I am very skilled with fondant andchocolate. I was the President of “Piece of Cake” Decorating Club for two years. I understand the basic functions and operation of kitchen machinery withemphasis on the aspect of safety. I am very efficient in preparing equipment for daily use. I am also certified in food safety and sanitation standards.
Ibelieve that cake decorating whether it is by using fondant, icing, and gum paste or even chocolate is an art. Everything you create is an art piece andunique, and like any other artist I have passion for creating beautiful things that are unique. I strongly believe that my experience and expertise,especially with desserts and party cakes, will be an asset for your company.
An interview would grant me the opportunity to show you my portfolio ofthings I have created and to further talk about my skills and specialties.
Thank you in advance for considering me.
Sincerely,
Tifany Maldonado-Medina
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