1. Demetria Hester

3. 360-281-9206 Demetria Hester demetriah1@aii.edu
Dem etria Hester
360.281.9206
demetriah1@aii.edu
Graduate of The Institute International Culinary School at The Art Institute of Portland that
focuses on combination of nourishment, taste and beautiful presentation that feeds both body
and soul.
Professional Skills:
Certifications / Experience
 ServSafe and Food Handlers Card
 OLCC Service Permit
 CPR Certified
 Inventory Management
 Customer Service
Desserts
 Cakes
 Pies
 Tarts
 Cookies
 Frozen desserts
 Parfait
Cooking
 Excellent Knife Skills
 Garde Manger
 Mother Sauces
 Sauté, Grill, Smoke, Fry and Braise
 Plate Presentation
Breads
 Yeast,
 Sour Dough
 Fermented
 Quick

4. Store Room Inventory Clerk Aug 2013 - July 2014
The Art Institute of Portland
 Reduce waste by consistently enacting first in first out procedure.
 Received weekly food deliveries checking order for accuracy and ensuring product quality.
 Maintained clean storeroom ensuring sanitation and organization.
 Accurately assembled orders of meats, produce, spices and herbs need for 6 classes each week.
Bartender/ Waitress
The Mint Aug 2011 - July 2013
 Maintained superior customer service with staff and patrons.
 Excellent problem resolution skills used to ensure that customers and employees were happy.
 Very Energetic with outstanding time management ability.
 Handled multiple tasks simultaneously with pride, diligence and honesty.
Computer Skills
 Point of Sale, Excel, Word, PowerPoint
Education:
Associates of Science in Culinary Arts Anticipated Graduation December 2015
International Culinary School

5. My Garden Harvest

6. Seafood Boil

7. Chicken Tamales

8. Grilled Mexican Corn

9. Black Spaghetti with Portobello
Mushrooms

10. Fried Catfish, Green tomatoes, corn
bread and collard greens

11. Pickled Celery with Shrimp, Bacon
and Boiled Egg

12. Apple Walnut Streusel

13. Blackberry Pie

14. Fried Green Tomatoes Recipe Servings 4-6
1 cup stone-ground cornmeal
1 cup all-purpose flour
1 tablespoon garlic powder
1 pinch cayenne
1 1⁄2 cups buttermilk
Kosher salt
Fresh ground black pepper
4 large unripe tomatoes, cut into 1/2 inch thick slices, ends removed
1⁄2 cup vegetable oil
Louisiana hot pepper sauce, for serving
Lemon wedge, for serving

15. DIRECTIONS
In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together.
Pour the buttermilk into a separate bowl and season with salt and pepper.
Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
Place a large cast iron skillet over medium heat and coat with the oil.
When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both
sides, about 3 to 4 minutes on each side.
Carefully remove the tomatoes and drain on paper towels.
Enjoy with Louisiana hot pepper sauce and lemon.

16. Southern Country Biscuits Servings 36 @ 2 ¼ oz.
2 lbs A.P flour
2 oz. baking powder
.75 oz. salt
2 oz. sugar
14 oz. unsalted butter (cold)
1 ½ pints milk
½ cup melted butter (brush on biscuits after finished baking)

17. DIRECTIONS
Preheat oven to 425° and line cookie sheet lined with parchment paper, Set aside. In a large bowl combine the dry
ingredients and sift, and then cut in the butter. Gradually stir in milk stirring to mix them well. On a well-floured
surface, dump out the dough. It will be sticky.
With floured hands, sprinkle the top with flour and turn the ball over once or twice to lightly coat it with flour just enough
that it is not super sticky.
The top should be dusted but inside it should still be doughy/sticky. Be very careful not to overwork your dough. Using
just your flour-dusted hands, gently knead dough and folding 5 times and then press the dough out until it is about
1 inch thick.
Press it out in any random blob shape and then cut circles with a 2.5-3 inch diameter round cookie/biscuit cutter.
Transfer the biscuits to your cookie sheet lined with parchment paper putting them close together and bake at 425° for
10-12 minutes or just until the tops begin to turn the shade of light brown.
Take biscuits out of the oven brush with the melted butter and serve warm with honey or molasses.

19. I have had the pleasure of doing some of the most awesome events since I’ve been here in the summers of
2013-2014 I was Cooking with the Kids @ PCC - when A.I students assist teacher chefs with shopping for fresh
produce and then help cook a dish with the fresh produce with the kids that signed up and in 2014 Spring I worked
with Naomi Kakiuchi prepping and assisting him for a luncheon for 20 Nike employees to come and cook their own
meal. I also was featured in the Oregonian for participating in The Bit of Oregon in 2015 and I worked with famous
chef Vitaly Paley from the Imperial Restaurant in Portland at The Feast of Oregon in 2015 and the experience was
amazing and I worked with another chef from Chicago. Every experience I have had has been so beneficial to me so
that I can carry the information wherever I go and apply it to whatever I need to and it will help. I love working with
different, new people that can broaden my horizon and give me new things to think about or new things to try.