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Allison Flynn
I am a chef of fifteen years with a ceaseless connection to food and cooking. The first half of my career I was a pastry chef and then I switched to the other side of the kitchen. I've worked at restaurants such as the Flagstaff House, The Greenbriar Inn, and a slew of other places in Boulder and Denver. From writing menus to wedding cakes to catering to being a private chef to working every station in a kitchen, I've done a bit of everything.
2013 - 2014
● Pastry line, prep, and expo ● Employee training ● Daily bread production ● Creating a daily changing set of petit fours, sorbets, and ice creams ● Introducing new dishes ● Overseeing station operations ● Cake decorating ● Plating and finishing ● Use of industrial kitchen equipment ● Fine dining dinner service, special events including wedding parties ● Custards, sugar work, pastries, yeast doughs, tarts, sorbets, ice creams
2013 - 2015
● Line and prep for pantry, pastry, and the wood fire oven ● Supervising and delegating tickets during service ● Training of employees ● Collaborating with management to maximize efficiency and productivity ● Maintaining high food standards through very high business flow ● Upholding food safety standards ● Use of large kitchen equipment ● Creating plating designs for daily specials ● Employee management
2015 - 2016
● Develop seasonally changing menus ● Product orders ● Inventory ● Employee training ● Solely responsible for pastry department operations and production ● Pastries, breads, cakes, pizza doughs, custards, frozen desserts, cheese and charcuterie with accoutrements, gluten-free baking, salads, cold and hot appetizers ● Weekly and daily changing dishes ● Brunch, fine dining dinner service, casual fine dining lunch service, special event service ● Daily dinner bread service ● Cost management ● Menu design ● Savory and pastry line
Allison Flynn
Italian
I am a chef of fifteen years with a ceaseless connection to food and cooking. The first half of my career I was a pastry chef and then I switched to the other side of the kitchen. I've worked at restaurants such as the Flagstaff House, The Greenbriar Inn, and a slew of other places in Boulder and Denver. From writing menus to wedding cakes to catering to being a private chef to working every station in a kitchen, I've done a bit of everything.
2013 - 2014
● Pastry line, prep, and expo ● Employee training ● Daily bread production ● Creating a daily changing set of petit fours, sorbets, and ice creams ● Introducing new dishes ● Overseeing station operations ● Cake decorating ● Plating and finishing ● Use of industrial kitchen equipment ● Fine dining dinner service, special events including wedding parties ● Custards, sugar work, pastries, yeast doughs, tarts, sorbets, ice creams
2013 - 2015
● Line and prep for pantry, pastry, and the wood fire oven ● Supervising and delegating tickets during service ● Training of employees ● Collaborating with management to maximize efficiency and productivity ● Maintaining high food standards through very high business flow ● Upholding food safety standards ● Use of large kitchen equipment ● Creating plating designs for daily specials ● Employee management
2015 - 2016
● Develop seasonally changing menus ● Product orders ● Inventory ● Employee training ● Solely responsible for pastry department operations and production ● Pastries, breads, cakes, pizza doughs, custards, frozen desserts, cheese and charcuterie with accoutrements, gluten-free baking, salads, cold and hot appetizers ● Weekly and daily changing dishes ● Brunch, fine dining dinner service, casual fine dining lunch service, special event service ● Daily dinner bread service ● Cost management ● Menu design ● Savory and pastry line
3 menus available
View Menu
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3 menus available
View Menu
View Menu
View Menu
Be the first to review this chef!