Rachel Sherriffe
Rachel Sherriffe
About Me
Rachel is a 22-year-old pastry cook living in New York City. She graduated from The Culinary Institute of America's baking & pastry arts program, earning herself both degrees of an Associate in Occupational Studies (AOS) in Baking & Pastry and a Bachelor of Business Administration (BBA) in Baking & Pastry Management with honors.
Rachel's passion for baking started when she was merely three years old. She used to watch cooking shows every day when she was younger, learning proper terminology and techniques. As each day went by, her desire to bake progressively grew stronger.
Rachel completed her externship at The Cecil in New York, an Afro-American-Asian brasserie, where she learned about exotic ingredients and techniques.
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Rachel recently spent a semester in Napa Valley, CA at The Culinary Institute of America at Greystone where she completed her Advanced Baking & Pastry Concentration. She took courses based on research and development, artisanal chocolates, pastry concepts and design, and flavor profiles. It is here where Rachel had the opportunity to work on her creative freedom under the guidance of Stephen Durfee, a James Beard Award winner and former pastry chef of The French Laundry.
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With her formal education under her belt, she now lives in New York City as a pastry cook at two Michelin-star Jean-Georges.
Résumé
Education
The Culinary Institute of America Hyde Park, NY (Sep 2014-jul 2017)
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Associate in Occupational Studies, Baking & Pastry Arts, May 2016
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Candidate of Bachelor of Business Administration, Baking & Pastry Management; Advanced Baking & Pastry Concentration
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Anticipated Graduation: July 2017
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Experience
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The Cecil New York, NY (Apr 2015-Aug 2015)
Baking & Pastry Extern
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Plated desserts for brunch/dinner service
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CIA Library Learning Commons hyde park, nY (jul 2016- jul 2017)
Peer Tutor
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Tutored Spanish 1, Spanish 2, Chocolates & Confections, Baking Ingredients & Equipment Technology, Costing Examination, Controlling & Costing of Purchases, Professionalism & Life Skills, College Writing, Literature & Composition, Wine Studies
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Jean-Georges/nougatine at jean-georges New York, NY (sep 2017-present)
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Pastry Cook
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Hired as cook responsible for mignardises
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Promoted to Nougatine dinner service
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Promoted to Nougatine lunch service
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Promoted to Jean-Georges dinner service
Awards
Statler Scholarship of Excellence recipient. 2016
Four-time CIA President’s Scholarship recipient. 2014, 2015
Three-time CIA Dean’s Scholarship recipient. 2016, 2017
Ronald & Elizabeth Magruder Endowed Scholarship recipient. 2016
Young Professional’s Medal of Merit of The Academie de Brillat-Savarin recipient. 2016
Featured in "Why Give? Giving's Impact" article in Issue 73 of Mise en Place, CIA Alumni magazine. 2016
ServSafe Certified, National Restaurant Association. Valid through 2019
Skills
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Basic and contemporary cakes
Artisanal chocolates and confections
Confectionery art
Basic and artisanal breads
Entremets/Petit Gateaux
Individual and production pastries
Research & development
Restaurant Service
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Basic DSLR photography
Basic wine knowledge
Spanish (conversational)
My Work
from rudiments to intricacies
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Written Work
A portfolio of work that I have completed both individually and with a partner throughout the duration of my Advanced Baking & Pastry Concentration in Napa Valley, CA.
Sweet Diversions Chapter 28: An additional "chapter" of Yann Duytsche's book Sweet Diversions that I wrote based on three flavors: Manjari, creme fraiche, and beets.
Contract Baking: I came up with a saltwater taffy company and was not only responsible for developing the products, but also figuring out where to sell and how to market them.
Art of Pastry: My partner and I were assigned to meet a local artist in the Napa Valley and then create a dessert based off of his work.
Pound Cake Experiment: My partner and I took a basic sour cream pound cake and changed the recipe so that it could meet our chef's requirement of incorporating one fruit and one vegetable. We then tested multiple formulas for the best taste.
Building a Better Breakfast Pastry: My partner and I made variations of a rugelach to meet specific health guidelines.
Pate a Choux Experiment: We were responsible for creating a choux product using flour that we freshly milled. Our requirement was to incorporate raspberries two ways.
Chocolate Ganache Tart Experiment: We tested four variations of the chocolate ganache tart and had separate experiments for each variation. This was the final project of my Research & Development class.