Patrick Duggan has extensive experience in baking, pastry, and culinary arts. He has worked in restaurants and catering companies, holding positions such as pastry cook, prep cook, and banquet server. Duggan is currently pursuing a Bachelor's degree in Food and Beverage Business Management from the New England Culinary Institute. He has received several awards for his accomplishments in baking, pastry arts, and contributions to NECI.
Patrick Duggan has extensive experience in baking, pastry, and culinary arts. He has worked in restaurants and catering companies, holding positions such as pastry cook, prep cook, and banquet server. Duggan is currently pursuing a Bachelor's degree in Food and Beverage Business Management from the New England Culinary Institute. He has received several awards for his accomplishments in baking, pastry arts, and contributions to NECI.
Patrick Duggan has extensive experience in baking, pastry, and culinary arts. He has worked in restaurants and catering companies, holding positions such as pastry cook, prep cook, and banquet server. Duggan is currently pursuing a Bachelor's degree in Food and Beverage Business Management from the New England Culinary Institute. He has received several awards for his accomplishments in baking, pastry arts, and contributions to NECI.
Patrick Duggan has extensive experience in baking, pastry, and culinary arts. He has worked in restaurants and catering companies, holding positions such as pastry cook, prep cook, and banquet server. Duggan is currently pursuing a Bachelor's degree in Food and Beverage Business Management from the New England Culinary Institute. He has received several awards for his accomplishments in baking, pastry arts, and contributions to NECI.
DUGGAN 102 Stone School Rd, Sutton, MA, 01590 | Email: Patrick.Duggan@student.neci.edu Telephone: (Cell) 774-276-5271 | Portfolio: http://patrickduggan.weebly.com
KEY SKILLS
Extensive knowledge in breads, pastries, chocolate
and sugar, cake decorating and desserts. Advanced skills in sugar craft floral techniques. Competency with cooking theory, knife skills and sanitation. Beverage and wine management with a focus on European wine varietals, Beer, and Spirits.
Knowledge of Marketing theory and financial
management. Understanding of human resource and strategic staff management. Inventory and menu management. Table service, host, and bartending experience. Experience with restaurant operations. Experience with restaurant and brunch management.
EXPERIENCE Sweet Kitchen and Bar, Worcester, MA Hospitality Extern Served guests of the restaurant and mixed cocktails for patrons of the bar and servers orders. Cooked on the line for brunch service. Took liquor and produce inventory for the bar. Designed the Summer cocktail menu.
Jan. 2015-Present
Struck Catering Company, Worcester, MA
Prep Cook / Part-Time Banquet Server Prepared large amounts of food for parties/events. Served food to attendants of events.
Feb. 2015-Present
New England Culinary Institute, Montpelier, VT
Oct. 2014-Dec. 2014 Senior Resident Assistant
Conducted rounds within the dorms at NECI, secured the well-being of the students during emergencies, point person between the Resident Assistants and the Coordinator of Resident Life. Acted as Coordinator of Resident Life during the CRLs days off.
Petes Sweets, East Longmeadow, MA
Jan. 2014 Jun. 2014 Head Baker (Baking Intern)
In charge of baking all the products for orders and front of house. Took inventory on a regular basis and provided superior customer service.
New England Culinary Institute, Montpelier, VT
Student Assistant
Oct. 2013 Dec. 2014
Working for the NECI Admissions Office, responsible for researching vocational schools in each state for advertising and information purposes. Filled in at the front desk when needed and assisted in filing paperwork and making tour folders.
Todd Englishs Bluezoo Restaurant, Swan & Dolphin Resort, Lake Buena Vista, FL Jan. 2013 - June 2013 Pastry Extern
Responsible for plating desserts on the line serving the entire restaurant. Keeping my station organized Communicating with the staff for both front and back of house
New England Culinary Institute, Montpelier, VT
Oct. 2012 - Dec. 2012 Resident Assistant
Conducted rounds amongst the dorms at NECI and secured the well-being of the students during emergencies.
Sweet Dessert Bar/Bakery, Worcester, MA
Feb. 2011 - July 2012 Pastry Cook
Decorated cakes for orders, baked pastries for pastry case, made and plated desserts for dessert bar. Additionally responsible for communicating with customers and taking care of orders.
EDUCATION New England Culinary Institute, Montpelier, VT Bachelors of Arts: Food & Beverage Business Management July 2014 - Present o Human Resources Management, European & North American Wines, Beer and Spirits, Strategic Management, Operations Management, Financial and Beverage Management, Chinese Language, and Marketing. o Planned and executed service elements for several special event dinners o Shadowed NECI Restaurant Managers learning how to manage restaurant operations. Associates Baking & Pastry Arts July 2012 June 2014 Blackstone Valley Tech High School, Upton, MA August 2008 - May 2012 Diploma of Graduation Specialization Culinary Arts
ACCOMPLISHMENTS NECI BA Scholar Award For outstanding accomplishments and contributions to the New England Culinary Institute.
2014
NECI Student Ambassador
2012 - Present Was elected by my teachers to be a student representative of NECI. Gave tours of the school and participated in demonstrations for outside guests of NECI. NECI Perfect Peel Award 2013 For outstanding accomplishments and contributions to the baking and pastry arts department at New England Culinary Institute Skills USA, MA 2011 Attained 12th place in the commercial baking districts competition. Wilton Cake Decorating Courses, Millbury, MA 2009 - 2010 Learned cake decorating techniques such as baking, filling, and frosting a cake, boarders, frosting/royal icing flowers, fondant modeling, fondant/gum paste flowers, and covering a cake in fondant.
VOLUNTEER WORK New England Culinary Institute, Montpelier, VT 2012 - Present Student Ambassador As a student and ambassador we are required to complete 10 hours of community service each year.
This consisted of me doing work for the Vermont Cheese Makers Festival, NECI Culinary Classic, NECI orientation, and School Tours/Open Houses. I also helped with a demo by Chef Francois Payard.
Blackstone Valley Youth Leadership Academy, Blackstone Valley, MA
2009 Graduate of the 2009 class, organized my own community service clean up, and participated in about 4 hours of volunteer work.
