Cori/Corrine DaCosta
Creative Culinarian
Corrine DaCosta Resume
Professional ​
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Passionate about learning and teaching, especially the intersections of the food system and culture
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Experienced leader with interpersonal skills that are desired in teamwork situations
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Creatively driven, and eager to collaborate with others to meet the needs of the institution and complete tasks assigned
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A beacon for respecting all perspectives, diversity, inclusion, and individuality
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Very personable and able to handle confidential issues with respect and understanding
Adjunct Professor Gastronomy. Culinary Institute of America
March 2019- Present
Developed lesson plans based on set curriculum criteria
Focused on kinesthetic learning objectives
A part of an initiative for more diverse curriculum development
Moderated a panel for an African ingredient presenter​
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Recipe Development and Training Specialist. Boston Public Schools
August 2017 -April 2019
Created implementation plans for a new serving model in Boston Public School cafeterias to empower students
Planned and executed 3 day trainings and one on one trainings throughout the year
Worked as a liaison between private and public institutions to foster partnerships that yield delicious and healthy recipes, and systemic change
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Store Lead/ Assistant General Manager. Sweetgreen Boston
September 2015 - August 2017
Fostered positive guest experiences through team members
Responsible for assisting in store operations
Promoted an environment where team members feel welcome while upholding standards
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Student Affairs Office Aide. Culinary Institute of America
​2013 - 2014
Sort, manage, and file confidential student paperwork.
Manage appointments for the Deans within the office of Student Affairs.
Provide insight to the student experience and opinions about administrative operations.Answer office telephone and relay messages.
Promptly complete administrative tasks as assigned by the Dean of Students and staff.
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Resident Assistant. Culinary Institute of America
​2013 - 2014
Providing a safe comfortable and constructive learning environment for approximately 250 residents of a Culinary Institute of America residence hall.
Focusing on creative, social , and education programming to offer alternatives to drinking.
Utilizing interpersonal skills to communicate tasks and goals from the Culinary Institute of America administration to the student body.
Line Cook/Culinary Extern. W Hotel Washington D.C.
​2012
Communicated well with all other stations and front of house professionally.
Responsible for organizing daily prep on the Garde Manger Station in a fine dining establishment.
Performed chef stations that involved interpersonal communication skills with customers.
Assisted in plating elaborate banquets with precise attention to detail
Professional Development
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Hudson Valley Residence Life Conference
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SUNY College at Cortland, February 2014
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Presenter- “Miss Representation Investigation”
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Residence Assistant In-service
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Culinary Institute of America
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Presenter- “Miss Representation
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Investigation”
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Mid-Hudson Valley Residence Life Conference
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Marist College February 2014
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Student Success Alcohol Abuse and Sexual Assault Prevention
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Online Course September 2011
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QPR Suicide Prevention Training
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Online Course May 2013
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ServeSafe Certification
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Food, Wine and Argiculture Trip-Southern Italy
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Voulnteer Culinary Instructor -Dr. James A. Forrest Career & Technology Center since 2014
Languages
Conversational Spanish
Minor Italian Phrase Recongition
Work​
Experience​
Education
Boston University. Boston, Massachusetts
Master of Liberal Arts- Gastronomy
2015-2018
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Culinary Institute of America. Hyde Park, New York
Bachelor of Professional Studies- Culinary Arts Management
Associate in Occupational Studies Degree- Culinary Arts
​2011- 2014
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http://www.ciachef.edu/about-the-cia/#sthash.ML05AlMj.dpuf
Culinary Institute of America Lady Steels
Avid Volleyball Player-Proflied by WBUR
http://onlyagame.wbur.org/2011/11/05/culinary-institute-sports