Michael St.

Pierre
21 Ridgewood Avenue Lewiston, ME (207) 754-6619 Objective: To find and complete a 700 hour paid internship that will help me to explore more of the potential that I have. Skills:

Knife skills How to make the plate look presentable and more appealing to the guest Preparing the food the way the customer would like it Front of the house learning how to cater to a guests needs and serve them properly Back of the house learning to cook and bake items on time and accurately

Education: New England Culinary Institute, AOS Culinary expected to graduate in 2013. Lewiston High School, Lewiston Maine Graduated in June 2011 The Green Ladle, a vocational program for culinary arts in Lewiston, Maine in 2011 o Graduated in June 2011 o Taught by three instructors, one for each subject Experience: New England Culinary Institute Montpelier, Vermont, fall 2011-present The Grid Iron, summer 2011 Prep Cook, Line Cook Portioned seafood, cut vegetables, served as fry cook, and worked the grill. The Green Ladle Culinary Vocational Student Front of the house, back of the house, as well as baking and pastry.

Achievements: Local skills competition, and took second place for food and beverage service. o Setting a table and serving food to a judge Achieved the rank of Eagle Scout at the age of fourteen. Took part of my schools swim team and won the coaches award for two out of my three years. o Varsity letter earned two years Member of both the National Honor Society and National Technical Honor Society for two years at my high school. Achieved the student of the year award my senior year at The Green Ladle.