I’ve been resisting changing a format of my resume for quiet some time. But finally, I gave in and re-formatted my resume from a standard to a functional format. I think I like the new form. It might be more clear to the potential employer and it saves the page space (I can finally return to having some white space on the page rather than squeezing the margins).

Anna Berman
Current Address:
The Culinary Institute of America
Hyde Park, NY 12538

Permanent Address
Seattle, WA 98133

AB643597@mycia.net

EDUCATION

The Culinary Institute of America, Hyde Park, New York, expected graduation October 2008

  • Associate of Occupational Studies in Culinary Arts, 3.82 GPA
  • High Academic Achievement Award

University of Washington, Seattle, Washington, June 2001

  • Bachelor of Arts in Economics and Political Science, 3.83 GPA, Cum Laude, National Dean’s List
  • Member of the Phi Beta Kappa, Golden Key, Omicron Delta Epsilon Honor Societies

SUMMARY OF QUALIFICATIONS

  • Developed and tested original recipes for three bi-monthly issues of a nationally circulated magazine. Recipes included appetizers, soups, main courses, desserts, and beverages
  • Assisted in food styling, photography, and video production; participated in peer editorial process and wrote copy
  • Created theme concepts for culinary classes at Whole Foods Market; produced and executed lesson plans, composed recipes and timelines
  • Taught demo and hands-on culinary classes for small and large groups of children and adults
  • Under the supervision of Chef Abraham Salum assisted in daily preparations for cold and hot stations at the restaurant, experimented with recipe modification and ingredient substitution
  • Developed a 4-course menu for the “Russian Cuisine Chef’s Dinner” based on family recipes
  • Researched and analyzed regional economic indicators and conditions, US-Mexico border economy, immigration issues and policies, labor and education policies
  • Conducted Beige Book Publication interviews and wrote summary reports for food, paper, and lumber industries. Summarized economic indicators and analyzed data
  • Provided economic research assistance to the economists in the regional section; compiled and analyzed data, prepared written reports, charts, tables and PowerPoint presentations
  • Authored and co-authored research and analysis articles for the Southwest Economy Publication

EXPERIENCE

  • Editorial Intern, Cuisine at home Magazine, Des Moines, IA, October 2007 – February 2008
  • Culinary Instructor, Whole Foods Market, Plano, TX, August 2005 – December 2006
  • Economic Analyst, Federal Reserve Bank of Dallas, Dallas, TX, June 2001 – December 2006
  • Intern, Parigi Restaurant, Dallas, TX, February – August 2004
  • Volunteer/Assistant, Sur La Table, Dallas, TX, February – November 2004

LEADERSHIP ACTIVITIES

  • Volunteer: Boys & Girls, March of Dimes, People Helping People, Susan G. Komen Race for the Cure, United Way
  • Contributing editor: La Papillote, The Culinary Institute of America newspaper
  • Class Assistant at the Continuing Education Kitchen, Culinary Math & Cost Control Tutor, The Culinary Institute of America
  • Member of the Women Chefs and Restaurateurs, Nutrition, Gourmet and International Clubs
  • Board member and event planner for a social organization http://www.meetin.org

SKILLS

  • Computer skills: Windows, MS Office, Adobe InDesignCS2, Stata, SAS (Certified), E-Views, Unix, Bloomberg, Haver
  • Fluent in Russian
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