Overview
Work History
Education
Skills
Certification
Additional Information
Timeline
Generic

Carrie Clough

Fayetteville

Overview

23
23
years of professional experience
1
1
Certification

Work History

Kitchen Manager

Pink House Alchemy
Fayetteville
02.2025 - Current
  • Lead the creative development of recipes using Pink House Alchemy syrups
  • Partner with marketing and sales teams to showcase syrup through versatility through content, demos and seasonal campaigns
  • Manage the baking department, including recipe development, scheduling, quality control and inventory tracking

Chef/Kitchen Manager

Velveteen Lounge
New Orleans
04.2023 - 11.2024
  • Manage kitchen and co-prep all food items at Cooperative bar/restaurant on Bayou and Broad.

Catering Assistant

Tend
New Orleans
08.2022 - 03.2023
  • Full-time gig work position for a hospitality agency.
  • Assisted with high volume food production, serving, dishwashing and organizing.

Line Chef

Jewel of the South
New Orleans
11.2021 - 04.2022
  • Worked on the line as pastry and garde manger in fast-paced small kitchen.

Production Worker/Supervisor

V&P Nurseries
Queen Creek
09.2020 - 08.2021
  • Worked with and assistant supervised a team of 15 women and 5 men in propagation.
  • Duties involved working 8-10 hours outside, taking cuttings from mother stock and planting in 1gallon pots or liners, air-layering for two species of trees, transferring thousands of trees to 5g pots and staking, seed sorting, cleaning, watering, administering fertilizer and macronutrients into injector tanks, monitoring irrigation and boom settings, cleaning water filters and labeling plants.

Private Chef

SELF-EMPLOYED
Santa Barbara
09.2006 - 08.2020
  • Launched my own personal chef business and have been worked steadily for multiple clients for 14 years.
  • Most of my clients were the result of referrals from other clients, other chefs or nutritionists.
  • Prepared beautiful meals using organic ingredients in private homes according to employers' nutritional needs or tastes, i.e. vegan, vegetarian, traditional dishes with organic meats, gluten-free and customized meals for particular health issues.
  • Catered larger events for 200 people using locally sourced, seasonal ingredients, as well as other catered events such as cocktail parties, dinner parties and wedding parties.
  • Chosen as one of 6 chefs for an Ojai Farm-to-Table event in 2010, each of us creating a dish with food grown on farms in Ojai and Santa Barbara.
  • I have had several articles written about me and my business in The Montecito Journal, Seasons Magazine and The Valley Vegetarian.

Chef

ELEMENTS BEHAVIORAL HEALTH
Malibu
11.2017 - 12.2018
  • Prepared lunch and dinner Fridays through the weekend for women's mental health retreat, as well as Promises drug rehab retreat, cooking for between 6 and 25 clients, plus staff.
  • Co-taught nutrition classes on Fridays with the weekday chef.

Chocolatier

Cafe Gratitude
Los Angeles
06.2017 - 09.2017
  • Part-time temporary position as raw chocolatier at established raw vegan restaurant chain.
  • With great attention to detail, I made thousands of 7 different varieties of beautiful raw chocolates to keep up with high demand.

Sous Chef

Oblong Industries
Los Angeles
06.2015 - 08.2017
  • Part-time and occasionally full-time chef for cutting-edge software company in the Arts District of downtown LA.
  • Prepared lunch for 45-50 employees M-F, focusing mostly on innovative Asian, Southern and Italian cuisine.
  • Duties involved preparing, serving, cleaning, sanitizing and organizing kitchen.

Pastry Chef

SAGE AND ONION
Santa Barbara
09.2004 - 09.2006
  • Worked as a cold line/pastry chef for fine dining restaurant in Santa Barbara.
  • Responsible for the execution of all pastry, cold line appetizers and plating.
  • Daily cooking/prep responsibilities: Creme Anglaise, Creme Brûlée, Petit Fours, ice creams, sorbets, intermezzos, cheese and dessert soufflés, meringues, puddings, truffles, tuiles, all cold line salad prep, sauces and vinaigrettes, chutney and reductions.
  • Also responsible for maintaining/organizing pantry items and ordering.

Organic Chef

PENRHOS COURT
04.2005 - 06.2005
  • Interned as a line chef and occasional sous chef to Daphne Lambert, head chef and proprietor of Penrhos Court, a 100% organic hotel and restaurant near Wales, UK.
  • I was a live-in intern, working roughly 70 hours per week.
  • Assisted/in charge of prep, sprouting, wheatgrass maintenance, baking, salads, dressings, soups, fish and chicken prep, marinades, etc. for breakfast, lunch and dinner, 7 days a week.
  • Worked additional hours in the organic garden at Penrhos, cultivating 50 different kinds of herbs and fruits.
  • Worked closely with Daphne on Green Cuisine courses, which were weekend health/cooking courses for those interested in learning about sustainable farming, sprouting, juicing and holistic health.

Barista/Cook

CAFE FANNY
Berkeley
09.2004 - 03.2005
  • Worked with staff of eight in preparation of sustainable, organic breakfast and lunch menus at cafe owned by Alice Waters.
  • Responsible for cooking, sales and taking orders in a very busy, fast-paced environment.
  • Responsible for all food prep, dishwashing, making espresso drinks and maintaining consistent stock of all necessary ingredients.

Tradeshow Coordinator

NINA DESIGNS
Emeryville
08.2002 - 09.2004
  • Arranged travel and accommodation for myself and co-workers for gemstone/bead trade shows in New York, Chicago, Los Angeles and Santa Fe at this fair trade silver bead company.
  • Sold thousands of originally designed wholesale merchandise, both online and during trade shows.

Education

Certificate -

Holistic Cooking
Berkeley, CA
06.2005

BA - English

COLBY COLLEGE
Waterville, ME
05.1998

Spring Semester - Film

Tisch
New York, NY
06.1996

High School Diploma -

SANTA BARBARA HIGH SCHOOL
Santa Barbara, CA
06.1994

Skills

  • Musician
  • Singer
  • Published Writer
  • Researcher
  • Business Owner
  • Culinary Experience
  • Food Safety
  • Meal Preparation
  • Catering
  • Kitchen Experience
  • Proofreading
  • Restaurant Experience
  • Food Service
  • Baking
  • Cooking
  • Supervising Experience
  • Research
  • Kitchen Management
  • Leadership
  • Food Industry
  • Customer Service
  • Food Preparation
  • Food Handling
  • Menu Planning

Certification

ServSafe

Additional Information

Completed Master Gardener Program through Santa Barbara Botanic Garden. I volunteered in the native plant nursery for two years.

Timeline

Kitchen Manager

Pink House Alchemy
02.2025 - Current

Chef/Kitchen Manager

Velveteen Lounge
04.2023 - 11.2024

Catering Assistant

Tend
08.2022 - 03.2023

Line Chef

Jewel of the South
11.2021 - 04.2022

Production Worker/Supervisor

V&P Nurseries
09.2020 - 08.2021

Chef

ELEMENTS BEHAVIORAL HEALTH
11.2017 - 12.2018

Chocolatier

Cafe Gratitude
06.2017 - 09.2017

Sous Chef

Oblong Industries
06.2015 - 08.2017

Private Chef

SELF-EMPLOYED
09.2006 - 08.2020

Organic Chef

PENRHOS COURT
04.2005 - 06.2005

Pastry Chef

SAGE AND ONION
09.2004 - 09.2006

Barista/Cook

CAFE FANNY
09.2004 - 03.2005

Tradeshow Coordinator

NINA DESIGNS
08.2002 - 09.2004

Certificate -

Holistic Cooking

BA - English

COLBY COLLEGE

Spring Semester - Film

Tisch

High School Diploma -

SANTA BARBARA HIGH SCHOOL

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