Jacquy Pfeiffer's Email & Phone Number

💼 Past Experience

Jacquy Pfeiffer has a B.S. in Food Science from the University of Wisconsin-Madison, where she was a post-doctoral fellow in the Department of Food Science. She has worked in private kitchens and restaurants in the United States, Europe and Asia. Her most recent project was as Head Pastry Chef at the InterContinental Al Jubail in Riyadh, Saudi Arabia. From January 1987 to January 1988, Jacquy Pfeiffer was the Executive Pastry Chef at the Fairmont Hotel Chicago. From January 1993 to January 1997, she was Head Pastry Chef at the InterContinental Al Jubail in Riyadh, Saudi Arabia.Jacquy Pfeiffer's education also includes a Diploma in Pastry from the School of Fine Arts in London, England.

🎓 Education

Jacquy Pfeiffer, who is currently a pastry chef in the United States, has both pastedural and educational backgrounds in pastry and cake decoration. Pfeiffer studied at Salon de Pâtisserie et Confiserie Jean Clauss, where she learned how to make pastries, baking and cake decorating. Afterwards, she started working at Confiserie et Chocolaterie Ernest Egli, where she learned how to make chocolate and sugar confectionery. For her degree in Pastry and Baking Science, Pfeiffer completed a course at Baldung Grien College.Pfeiffer has worked in the United States as a pastry chef for the past few years. In her previous roles, she has worked as a bartender and a hostess. She has also completed a few professional cooking classes. Pfeiffer's ability to know how to make different types of pastries and confectionery has made her the perfect pastry chef for her current role in the United States. She is able to know the ins and outs of this type of cooking, which allows her to provide different types of desserts for customers. She is also highly skilled in taking care of equipment, ensuring that her desserts are cooked to perfection.Of all the skills that Pfeiffer has, her strongKentucky background is perhaps the most important. ThisBackground has allowed her to understand the agricultural landscape and the needs of farmers in the United States. She has a deep understanding of food and recipes, which allows her to provide the best food experience for her customers. Additionally, her knowledge of baking and confectionery techniques is a huge asset to her role as a pastry chef. She is able to create beautiful and tasty desserts that are sure to please customers.

💡 Technical & Interpersonal Skills

Jacquy Pfeiffer has a combined total of nineteen years of professional experience in the food industry, including fourteen years as a pastry chef and five years as a President and Co-Founder at a baking and pastry school. Additionally, Jacquy Pfeiffer has four years of experience as a Hostesses, one year as an Event Planning Coordinator at a restaurant, and two years as a Caterer.In 1987, Jacquy Pfeiffer started her own catering business, Faizon Catering. Since then, she has managed over a million dessert and beverage requests, made over fifty thousand food and drink orders for corporate and individual events, and designed and executed over one hundred fifty private event catered