Hannah Friske

• Apprenticed in the private executive kitchen of the company SMA BTP, preparing 3-course curated lunch menus for executives and clients in a private dining room as well as the occasional 50-150 person cocktail events.
• Refined traditional french cooking and pastry techniques learned in culinary school and learned modern french cooking techniques.
• Responsible for the garde-manger station maintaining a clean and organized work station, control of inventory, given creative freedom in plating design, and efficient expo of starter plates and desserts during service.

Worked with a small team to ensure two high volume bars had sufficient inventory of fresh and house-made ingredients. Made super-juices, tinctures, clarified batch cocktails, infused syrups, infused spirits, emulsions, and tonic solutions. Communicated with staff to streamline procedures and eliminate as much produce waste as possible.

• Bartender at two high volume cocktail bars.
• Created the top selling cocktails on both menus for a season.
• Wrote the manual of opening and closing procedures for bartenders and barbacks.