@squadbeezy91
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Emily Squadra
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Female
member since Jun 25 2015
American
My skills
I have been working in the food industry for the past five years and it has come to be something that I am extremely passionate about. Currently, I am working for a small neighborhood coffee shop and bakery as the kitchen manager. In the past I have worked at natural food stores (baking and doing customer service) and I have also spent time traveling with a farm dinner tour company helping to set up, host and take down nearly 50 extremely detailed events. I would say I am pretty knowledgeable in the farm-to-table food movement that is currently taking place in the United States and I'm extremely proud to be a part of it.
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Full CV / Resume
Woodlawn Coffee & Pastry Portland, OR November 2013 - Present
Kitchen Manager: Implemented systems to streamline bakery production and helped shift from conventional to local produce. Responsibilities included scheduling and managing employees, inventory, ordering from purveyors and local farms, early morning bake-off, and extensive production of croissants, breads, muffins, cakes, scones and more. Also worked as a line cook making our unique breakfast plate, various sandwiches, and more, to order.
Outstanding in the Field USA & Canada July 2013 – November 2013
On-Tour Roadie: Helped set up, serve and take down nearly 50 extremely detail oriented farm dinners in different locations that featured nationally recognized chefs from all over the country. Learned about different food and wine trends and also met dozens of farmers who taught about their unique farm practices. Slept in a tent pitched on farms or in any provided accommodations.
The Second Kitchen Boulder, CO October 2011 – may 2013
Blog Coordinator: A food coop that focused exclusively on local and organic bulk products, produce and meat. Part of a team of coordinators that helped order food, organize work shifts and host weekly meetings for about 75 members. Responsible for updating a weekly blog informing members how to prepare the food we provided.
Lucky’s Bakehouse Boulder, CO October 2012 – june 2013
From scratch bakery with an open kitchen. Became in charge of croissant and pie production. Assembled fancy tarts and cakes, made a variety of cake, muffin and coffee cake batters; brioche, cookie, pie and tart dough; pâte à choux, homemade marshmallows, caramels and an extensive selection of gluten-free and vegan products.
Alfalfa’s Market Boulder, CO April 2011 – October 2012
Production Baker: Early morning bake-off and large production of scones, cookies, muffins, cupcakes, tartlets, quickbreads, donuts and more. Worked FOH; focused on impeccable customer service, maintained a cleanly bakery, assisted customers with slicing bread, packaged desserts and provided an extensive knowledge of the available in-house and locally made products.
About Me
I am a motivated and hardworking woman who is always eager to learn something about food and agriculture. I would say that food is my art and religion at this point in my life. It acts as a creative outlet for me but also forms a lot of my views on life. I could never imagine working in any other industry.
I also love to read. Recently, I have recently read The Sheltering Sky (Paul Bowles), Alice Waters & Chez Panisse, Desert Solitaire (Edward Abbey), Gain (Richard Powers). Mostly I read classics and non-fiction about food or adventure. I was a humanities student in college (focus on English and sociology), so I really enjoy discussing books and other interesting topics.
Running is another thing that has made me the person I am today. I have run three marathons (Boston, Salt Lake City and Portland) and various half marathons. It keeps me motivated and clears my head.
