Pastry & Baking
Lindsey Bittner
Chocolatier | Gabriel Kreuther
Experience
Education
2010 - 2010
French Pastry Arts Program
ENSP - Ecole Nationale Supérieure de PâtisserieYssingeaux, France
Advice from Lindsey Bittner
Quotes about career path, skills, and teamwork from an industry leader.
When hiring, I look for people who are positive, engaged and self-aware.
They need to have the ability to follow directions, be excited to learn and be good team players.
The one kitchen tool I couldn’t live without in order to do my job are my quenelle spoons!
My philosophy as a manager is to create a positive learning environment where people are excited to come to work.
Every job that I have had has impacted my career.
Each experience was unique and helped shape the pastry cook that I am today. Working at Jean-Georges and Le Bernardin gave me a solid foundation in classical technique. Gramercy Tavern endowed me with an appreciation for local, seasonal produce and also respect for a management philosophy that puts employees first.
I find inspiration in many things, like seeing what my peers are doing or discovering other cultures and cuisines through travel.
I read as much as I can and enjoy keeping up to date with professional publications. Social media is also a great tool to see what chefs around the world are up to. There's always something new to learn out there.
Roles in Pastry & Baking
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