Lucy La Dusk

Collaboration with UK legend Tricky for musical products such as record creation and music video direction.

• Released my personal music through Tricky's channels and his record label "False Idols"
• Collaborated on our personal projects

I own and manage a music studio in New York. I manage daily operations such as artist relations, bookings for recording artists, project management for our producers and writers, and the growth of the physical space itself.

Some of the key responsibilities I have are:

• Manage studio operations, and maintain high-quality recording standards.
• Resolve conflicts between staff members when necessary.
• Create a safe space for our interns
• Supervise audio engineering processes, and ensure equipment functionality.
• Coordinate recording sessions with artists and producers for optimal workflow.
• Leading marketing initiatives to promote studio services, and expand clientele.
• Develop budgets and manage the financial aspects of studio projects.
• Train and mentor junior staff on best practices in sound production.
• Maintain studio space, including ordering and organizing supplies, cleaning, setting up equipment, and ensuring that safety regulations are followed.

Worked as an assistant and personal chef for renowned conceptual artist Bradley McCallum, and his business partner and wife, Natasha Becker.

I handled tasks such as:

• Designed graphs for him that ended up being exhibited at Art Basel Miami
• Fine art handling.
• Involvement in projects as a graphic designer.
• Updating and designing his official website.
• Handling and researching 30 years worth of art and political archives, analyzing, and transforming the archives for digital usage.
• Analytical work for art projects

Lucy La Dusk is an ongoing, growing music project focusing on sounds such as trip-hop, pop, rock, and electronica. I've worked with artists such as Tricky (UK trip-hop pioneer and co founder of Massive Attack) on music, as well as directing and filming music videos for his project. I've established connections with artists and record labels all around the world for my project, including Two Feet (blues trap pioneer), Somewhere Special, Lady Radiator, Radioactive Man and so on. I've received recognition from inspiring artists that I look up to such as Trentemøller, Sega Bodega and others as well.

Some of the many key responsibilities I have running this project are the following:

• Developed and performed original songs for live audiences.
• Coordinated recording sessions with sound engineers and musicians.
• Assisted in marketing strategies for album releases and promotional events.
• Directed video shoots for music videos or promotional clips.
• Collaborated with other artists on joint projects, such as songs, tours, and interviews.
• Created original music and lyrics for upcoming albums, singles, and EPs.
• Managed team members including vocalists, musicians, roadies.
• Scheduled promotional appearances in radio stations, TV shows, magazines.
• Maintained professional relationships with promoters and booking agents.

I worked as a bartender at a dive bar in the Financial District in New York, experiencing high-volume rush hours, offering attentive care, an open ear, great service, and managing stressful situations between customers.

I maintained a clean and organized bar area to ensure efficient service.

I provided exceptional customer service, addressing inquiries, and resolving issues promptly.

I worked as a banquet chef and served the government and military at Norwegian banquet hall "Gamle Logen"

• I oversaw banquet kitchen operations, ensuring timely meal preparation and service.
• Worked long shifts (13 hour shifts) under high pressure.
• Ensured compliance with health and safety regulations in food preparation areas.
• Streamlined kitchen workflows to enhance efficiency during high-volume service periods.
• Directed presentation and portioning of food for banquet functions.
• Kept kitchen work stations, utensils, and equipment clean and sanitized between banquet rushes.
• Communicated with servers on timing of completed dishes and menu offerings to expedite food delivery.

Designed recipes for well known nutritionist and chef Berit Nordstrand, for a healthy restaurant concept.

On the event, I was the food stylist for a niche Scandinavian restaurant, in charge of artisanal food during a food festival with a high-pressure workflow.

• Collaborated with chefs to enhance dish aesthetics and appeal.
• Selected props and backgrounds to complement food displays effectively.
• Coordinated with photographers to capture optimal lighting and angles.

I worked as a chef at a renowned Taco restaurant in Norway alongside people from all over the world (Mexico, Venezuela, Syria), under high pressure and constant rush hours. Stayed calm during stressful situations and ensured professionalism under all circumstances.

• Supervised kitchen staff to ensure smooth daily operations and efficient workflow.
• Maintained food safety standards by regularly inspecting storage and food preparation areas.
• Trained new chefs on cooking techniques and kitchen equipment use for consistency.
• Implemented inventory management practices to reduce waste and control costs.
• Prepared high-quality dishes according to established recipes.
• Checked quality of raw materials before use.
• Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
• Inspected kitchen equipment for cleanliness and functionality prior to use.

Ran a successful vegan food blog for five years, establishing relationships with restaurant and hotel owners worldwide.

• Created engaging recipes featuring seasonal ingredients for diverse audiences.
• Collaborated with local farms to source fresh produce and sustainable ingredients.
• Managed social media accounts, promoting content to enhance online visibility and engagement.
• Conducted product reviews and comparisons for kitchen tools and gadgets effectively.
• Provided cooking tips and techniques for readers who are just starting out in their culinary journey.

Worked as a chef, server and recipe developer at Norwegian vegan restaurant "Mat Fra Hagen". I was 16 years old when I started working there and was praised for my work ethics and professionalism, and so I quickly received a lot of responsibilities and designed a raw vegan cake menu for the restaurant, that still, till this day is in use. I trained multiple staff members and helped design a menu that is also in use till this day.

• Managed kitchen operations and maintained food safety standards consistently.
• Created diverse menu items using fresh, locally sourced ingredients.
• Supervised cooking staff and ensured proper training on techniques.
• Implemented waste reduction strategies to promote sustainability in the kitchen.
• Monitored inventory levels and ordered supplies as needed for efficiency.
• Developed daily specials based on seasonal ingredients and customer preferences.
• Stored foods correctly using correct storage containers and labelling systems.

Co arranger of food stall at vegan food festival "Trondheim Vegan Fair" four years in a row.

• Coordinated vendor relationships for seamless event planning and execution.
• Managed logistics for booth setups, ensuring compliance with health regulations.
• Facilitated communication among team members to enhance collaborative efforts.

I worked at Lush Cosmetics in Norway as a store associate and did the following, plus more:

• Assisted customers with product selection and provided expert knowledge on ingredients.
• Maintained store cleanliness and organized product displays to enhance customer experience.
• Processed transactions accurately using point-of-sale systems and handled cash responsibly.
• Collaborated with team members to ensure efficient stock replenishment and inventory management.

• High pressure work environment
• Collaborated with team members to ensure efficient kitchen operations.
• Maintained cleanliness of kitchen areas, including workstations and utensils.
• Assisted in inventory management by organizing stock and supplies.
• Cleaned and sanitized work surfaces, equipment, utensils, dishes, or silverware.