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Amy Hess

Monday, February 23, 2009. Obtain a full-time position in a fine dining restaurant in New York City which will further develop my pastry skills. To be engaged and challenged in an atmosphere of learning where I can expand my pastry and culinary skills. Work with people who are committed to excellence and interested in mentoring employees. Learn to blend classic and modern approaches to flavor pairings. Creative and innovative; capable of thinking with a fresh perspective. New York, NY. Sous Chef, Pastry.

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Amy Hess | amyhesspoweski.blogspot.com Reviews
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Monday, February 23, 2009. Obtain a full-time position in a fine dining restaurant in New York City which will further develop my pastry skills. To be engaged and challenged in an atmosphere of learning where I can expand my pastry and culinary skills. Work with people who are committed to excellence and interested in mentoring employees. Learn to blend classic and modern approaches to flavor pairings. Creative and innovative; capable of thinking with a fresh perspective. New York, NY. Sous Chef, Pastry.
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Amy Hess | amyhesspoweski.blogspot.com Reviews

https://amyhesspoweski.blogspot.com

Monday, February 23, 2009. Obtain a full-time position in a fine dining restaurant in New York City which will further develop my pastry skills. To be engaged and challenged in an atmosphere of learning where I can expand my pastry and culinary skills. Work with people who are committed to excellence and interested in mentoring employees. Learn to blend classic and modern approaches to flavor pairings. Creative and innovative; capable of thinking with a fresh perspective. New York, NY. Sous Chef, Pastry.

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Amy Hess: Resume

http://amyhesspoweski.blogspot.com/2009/02/resume.html

Monday, February 23, 2009. Obtain a full-time position in a fine dining restaurant in New York City which will further develop my pastry skills. To be engaged and challenged in an atmosphere of learning where I can expand my pastry and culinary skills. Work with people who are committed to excellence and interested in mentoring employees. Learn to blend classic and modern approaches to flavor pairings. Creative and innovative; capable of thinking with a fresh perspective. New York, NY. Sous Chef, Pastry.

2

Amy Hess: February 2009

http://amyhesspoweski.blogspot.com/2009_02_01_archive.html

Monday, February 23, 2009. Obtain a full-time position in a fine dining restaurant in New York City which will further develop my pastry skills. To be engaged and challenged in an atmosphere of learning where I can expand my pastry and culinary skills. Work with people who are committed to excellence and interested in mentoring employees. Learn to blend classic and modern approaches to flavor pairings. Creative and innovative; capable of thinking with a fresh perspective. New York, NY. Sous Chef, Pastry.

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