JOHANNE J. LA COUR

Designed dessert menus for various catering departments and restaurant clients, including Enoteca, Abrielle and Sutton Hotel

• Led and trained pastry teams in creating exquisite desserts for hotel banquets, plated desserts, catered events, and retail clients
• Ensured a safe, inclusive work environment promoting diversity and respect.

• Developed seasonal dessert menus for ALC banquets and private events, overseeing all aspects of dessert production, inventory, and costing.

• Instructed students in cake decoration, emphasizing efficient and professional lab work with gum paste and fondant
• Ensured a safe and inclusive environment for students.

• Created seasonal ALC dessert menus and specialty cakes for multiple restaurant locations
• Managed hiring and training of staff, menu costing, and production oversight.

• Crafted plated desserts, sweet tables, and specialty cakes for events ranging from small gatherings to large parties of up to 2000 guests.

• Assisted in producing artistic cakes, tarts, and fine truffles, specializing in desserts catering to various dietary restrictions.

• Developed dessert menus for corporate functions, managing in-house production and off-site events.

• Created dessert menus for dining and private functions, serving events for up to 600 people.

• Produced and decorated couverture truffles and other chocolate confections.

• Produced plated desserts and specialty cakes; promoted to pastry chef for the Rosewater Supper Club.

• Developed unique desserts for specials and private parties, also assisting in other kitchen areas as needed.

• Prepared high-end desserts from scratch for retail and wholesale, specializing in couverture decoration.