Hannah Lepisko

Hannah.Lepisko@student.neci.edu | (802)384-0303 | 125 river street APT 4

Montpelier, VT 05602

OBJECTIVE
Self-driven and highly motivated baking and pastry student from the New England Culinary
Institute seeking a 6 month, 700 hour internship with the possibility of full-time hire thereafter.
With a deep interest and an undeniable passion for breads; my first internship entailed forming
around 500 loaves of bread. My skills and overall confidence grew and I look to seek new
challenges and experiences that will continue to develop my techniques and ultimately my love
for the baking and pastry arts.

PROFESSIONAL EXPERIENCE
FORMER, BAKER & MIXER, Red Hen Bakery & Cafe - Middlesex, Vermont

April 2015-Present
Responsible for forming and proofing of the loaves
Late night shifts baking and packing
Preparing the starters for the next day; sponge, poolish, chef, rye, whole wheat and levain
Staying on task and keeping up with bench and fold times
Responsible for late night cleaning of mixing bowl and mixers area

BAKER, Green Mountain Flour - Windsor, Vermont

April
2012-April 2014
Responsible for mixing of morning and pizza dough
Prepping a variety of toppings which include; Fresh Mozzarella, Fresh Herbs, pizza sauce,
pesto
Hands-on experience working with wood fire ovens
Manning, preparing and loading the oven
Maintain sanitation and cleanliness of mill room and bake shop
TESTER, Signal Quest (temporary) - Lebanon, New Hampshire

October

2014-October 2014
Tested tilt sensor components

EDUCATION & QUALIFICATIONS

New England Culinary Institute, Montpelier, Vermont
Present
Associate of Occupational Studies Degree in Baking and Pastry Arts
Vermont Adult Learning, White River Jct., Vermont
2013
Hartford High School, White River Jct., Vermont
2012
High School Diploma
King Arthur Flour, Norwich, Vermont
Completed a series of classes which included the making of:
Stromboli, Chicken Pot Pie & Gnocchi
Apple crisp, Apple Pie & Almond Cloud Cookies

October 2014-

20122009-

May 2012

PROFESSIONAL SKILLS

ServSafe certified 2014

Willingness to learn
Reliable and attentive to time
Patience to train other employees

Knowledge and interest in cooking theory and food science