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-Courtney Mahlmann-
PASTRY PORTFOLIO
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Courtney Mahlmann200 Summit Blvd. #128, Broomfield, CO 80021! Email: [email protected] ! (713) 851-1217
OBJECTIVE A creative, hard-working individual looking to apply and grow my pastry arts knowledge through amutually beneficial externship.
EDUCATIONAUGUSTE ESCOFFIER SCHOOL OF CULINARY ARTS, Boulder, CO
Pastry Arts Program (475 hrs of kitchen time/95 hrs of lecture/180 hrs required externship)
Applications learned: Basic pie doughs, custards, muffins, scones, cookies, brownies, puff
pastry, pte choux, meringues, doughnuts, cheesecakes, quick breads, yeasted breads, croissant
and danish doughs with applications, souffls, mousses, tortes, icings and glazes, sugar pastes andmodeling, tiered cakes, sponge cakes, international desserts, molecular gastronomy, confections,
chocolate modeling, gluten-free and special needs baking
Skills learned: Adjusting recipes for high altitude baking; components of plated desserts and
execution of design; food costing; the basic science of baking and how to manipulate ingredients
to get the desired product; kitchen leaderships skills to get the days production completed in an
organized and timely manner while dealing with unforeseen obstacles
Involvement: Captain for the Caf Auguste pop-up bakery where we showcased our skills and
executed a large-scale production in a successful manner. As Captain I was responsible for
dividing up duties for production, keeping everyone on track and organized, making sure we had
proper supplies, harnessing ideas into a cohesive and diverse menu selection, and making sure the
actual sale of products was handled in a professional and customer centric manner.
BAYLOR UNIVERSITY, Waco, TXBachelor of Business Administration Degree
Majors: Entrepreneurship, Marketing
Graduated: May 2010
GPA: 3.69/4.0
European Entrepreneurship Experience, toured 7 countries studying international business and
entrepreneurship, summer of 2009
PROFESSIONALEXPERIENCE
BOOKKEEPER (Remote)Aug. 2011- Present Belin & Associates, Richmond, TX
- Responsible for vendor relations and ensuring prompt payment on all accounts-
Responsible for entering transactions and paying bills with QuickBooks- Serve in a supportive capacity in general day-to-day operationsPRACTICE MANAGEMENT
Aug. 2011-Aug. 2012 Lee Mahlmann, DDS, MS, Richmond, TX- Responsible for general practice bookkeeping- Assisted with administrative and operational duties- Served as marketing consultant, specifically focusing on practice growth and fostering a competitive
advantage
- Responsible for processing payroll and paying bills with QuickBooksDIRECTOR OF PATIENT RELATIONS
June 2010-July 2011 Richmond Bone and Joint Clinic, Sugar Land, TX- Managed day-to-day operations at three locations for the front office and radiology departments-
Coordinated the implementation of patient web portal; Served as liaison to development company- Created new positions, processes, and work flows to maximize value of patient web portal- Devised a marketing plan to promote patient web portal- Served in an advisory position on the marketing team- Responsible for staffing several departments
COMPUTER SKILLSHardware: IBM, Apple
Software: Windows Vista/XP/2003/2010, Excel, Word, PowerPoint, Adobe Acrobat, QuickBooks
ACTIVITIES/HONORS
Baylor University Presidents Scholarship Deans List (Five Semesters) Pi Beta Phi National Sorority
Beta Gamma Sigma Gamma Beta Phi Golden Key International
CERTIFICATIONSServSafe
*References upon request
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Chocolat Showpiece
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Rusc Apple and
Frangipane Galee
Fresh Fruit Pies
Fresh Fruit Tarwi PasyCream Filing
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Rugelach
CurranScones
Brioche MonkeyBread
Apricot and CoconuCream Cheese
Pinwheels
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Marble RyeBread
ye CurranBread
French Bread
HoneyLavenderWheat Bread
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Bavarian Cream Tort wiLadyfingers, Chocolat Glaze,Chanly Cream, and Fresh
Raspberries
Ciambela di Polenta wia
Lemon Glaze, Chanly Cream,and Fresh Berries
Cassata wi Italian Meringueand Candied Grapefuit Peels
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ChocolatMouse in aTuile Cone wiRaspberry andBlackberry Coulis
Mocha Panna Coa Paired wia Poached Pear Dipped inChocolat Sauce, Pear Chips,Mocha Air, Crme Anglaise,Caramel Sauce, and a Poaching
Reducon
ChocolatMousse in a ChocolatLace Cup, Garnished wi FreshSawberries, Fruit Coulis, and
Crme Anglaise
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HazelnuFeuilene inDark Chocolat
Filed and HandRoled Truffles
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Tiered Wedding Cake