Lucie Barlin

Having spent the last year studying via CodeCademy and edX, and independently developing my personal portfolio website, I am now confident using HTML, SCSS, and JS, as well as improving web accessibility and including responsive design. 

I have also recently completed the edX Intro to Web Accessibility course and am implementing changes to my portfolio accordingly; I believe the web is for everyone and all should be able to use it autonomously.

I’m in the process of learning Vue.js but am also interested in React. I'm a fast learner and eager to practise and improve my skills, and am keen to take direction and critique from those who are more experienced than me.

As a proactive and positive individual, I am always willing to take on new challenges and take ownership of tasks. As I have worked as a high-end pastry chef for almost a decade, I have experience working in agile teams, am a self-starter, and am no stranger to working in a dynamic, fast paced, and demanding environment. 

My portfolio website is self-made, from scratch and without any plugins or frameworks, however I am currently updating it to showcase my progress with Vue. 

EXPERIENCE 

* : denotes one Michelin star

Personal portfolio website, online— self-published and developed

November 2022 - present (3 months)

• Completed various classic practice projects, innovated and developed new projects,  created reusable elements, styled and marked up the website from scratch.
• Utilised HTML, CSS, Sass, JavaScript, responsive design, Git/Github; enhanced accessibility of website through keyboard, aria labels, alt text etc 

Frontend Web Development courses, online— CodeCademy

June 2022 - present (8 months)

• Completed various frontend-focused courses, challenges, and practice projects.
• HTML, CSS, Intermediate CSS, Sass, JavaScript, JS Websites, Responsive Design, Git/Github, Bootstrap

Patissier– Wild and the Moon, Amsterdam

December 2021 - July 2022 (8 months)

• Preparation of vegan and gluten free desserts
• Efficiently overseeing inventory levels of finished products to ensure optimal balance between adequate supply and waste reduction
• Ensuring all daily prepared items were ready on time, for transport to central Amsterdam cafe
• Successfully managing fluctuations in customer demand for various menu items, including handling unexpected spikes in popularity
• Creating unique and innovative dishes utilising seasonal ingredients and incorporating contemporary culinary techniques

Patissier— Restaurant Rijks *, Amsterdam

March 2019 - September 2021 (2.5 years)

• Created innovative new desserts using seasonal ingredients 
• Developed many vegan and allergen-free desserts and friandise for a dedicated menu
• Initiated and developed projects to earn a second Michelin star: cheese making, chocolate making
• Served and explained dishes at the table for the guests 
• Pivoted to take-away, pick up, and “make-away” service during Covid lockdown

Pastry Chef de Partie— Soho House/Cecconi’s, Amsterdam

July 2018 - February 2019 (7 months)

Baker/Demi Pastry Chef de Partie— The Duchess *, Amsterdam

November 2017 - June 2018 (7 months)

Pastry Chef– Bacchus, Brisbane

July 2017 - October 2017 (4 months)

Pastry Chef de Partie— 34 Restaurant, London

August 2015 - May 2017 (1.5 years)

EDUCATION

edX, online— W3Cx WAI0.1x: Introduction to Web Accessibility (Verified)

Feb 2023

CodeCademy, online— Frontend focused courses