Experiences at Hyatt Hotels

This past year I had to run the pastry department by myself for an entire month (no assistance at all), which happened to be one of the busiest months of the year. It was a lot to keep up with, and I could've easily got behind. My way of keeping up with it was to make detailed prep lists, a week out, of exactly everything I needed to get done every single day. Knowing what I had to do and being able to have a visual representation really helped stay on top of everything....

Keeping up with the high demand times of the year. There are only two of us in our pastry department, and during the exceptionally busy times of the year we have to be very organized or we'll get behind.

Daily production, creating new desserts, setting up lavish pastry buffets, working with the chef to create menus.

While I worked for the Hyatt I had the pleasure to travel from the east to the west coast.(1 Travel) I also had the honor of working with some of the top leaders in the hospitality industry.(2 Knowledge) Everyday was completely different and I always enjoyed new challenges.(3 Diversity)