Losing Weight Never Tasted This Good !

98A Kean Street, West Babylon, New York 11704, USA.

Phone: 1-631-643-1865 • Fax: 1-631-643-1745 • http://www.carbsaweigh.com

President/Founder: John Muscarello

SUMMARY

Through hard work, much trial and error, due diligence, creativity and the desire and passion one must process to last in this industry for the past twenty-five years, and most importantly the understanding food not only as an edible substance but also as a chemical compound. From this equation combined with my years of experience CARBS A WEIGH was founded.

A relatively new company that has very high standards in which we aim to achieve our goals. Our goals are simple and realistic. To offer a product that contains zero to very few carbohydrates per serving which has eye appeal, tastes terrific, and is affordable to the consumer. We understand the constant battle of weight reduction and the more difficult task of maintenance once you have finally lost the weight. Whether it is for health, social pressure or personal gratification, we have developed products that will make your life simpler and more enjoyable on your way to a healthier way of life.

WORK HISTORY

1989 – 2003 President/Pastry Chef/Jean Marie Patisserie

150 Seventh Street Garden City, New York 11530

Moving into the location of a butcher shop, Jean Marie Patisserie was created. From layout to design, logo to color scheme was all my own. Jean Marie Patisserie has grown over the past thirteen years to becoming Long Islands premiere pastry shop. Providing fine baked goods, which are always fresh and precise, has awarded raved reviews from The New York Times, Newsday, and Bride Magazine. Featured articles such as “A Rare To Find in Garden City” New York Times, March 4, 1992, November 16, 1997 in which Newsday did a full color spread on myself and the pastry shop, including the cake that would serve as the printed cover for The Long Island Life Section. Newsday also summoned my services to make the cake celebrating the one hundred year anniversary of New York City, which appeared on the front cover of the January 1, 1998 edition. “The Perfect Wedding Cake”, a feature article in Long Islands Wedding of Distinction magazine, January 1999 included three color photos and a full page interview. Television appearances include “The Art of Pulled Sugar” on Long Island 55, and a three part feature series “Sweets for Your Sweet” on News 12 Long Island, demonstrating different Valentine’s desserts you can prepare at home, February 1999.

1999-2002 Jean Marie Bread and Pastry Company President/Head Baker

89 Union Street Mineola, New York 11801

An eight thousand square foot wholesale operation which produced fresh baked artisan breads along with the full line of pastries, cakes, cookies, danish, and muffins. Along with our retail store in Garden City, we also opened a retail store in this location, as well a café featuring breakfast and lunch specialties on the fresh hot bread right off the hearth of the brick oven. A featured article in Newsday on January 19, 2000 “ Portrait of The Artist As Anything But A Loafer” and “A Half-Baked Idea? No Way” put us over the top. Working twenty hours a day, seven days a week proved to be too much for one man, and losing all prospective of what really matters most in life that being your family, I sold the business.

1992-1996 Café Jean Marie at Macy’s Roosevelt Field Mall Owner/Operator

Operated Pastry Shop / Café providing baked goods, light lunch specialties, and beverages to Macy’s customers and employees.

1982-1989 Apprenticeship/Pastry Chef/Head Baker,

Patisserie Bonte 1316 Third Avenue NYC 10021

Worked under the direct supervision of Maurice Bonte. Honed all the skills and techniques to becoming a fine young pastry chef. Involved in supervision and general operation of a pastry shop, which gave me the confidence to venture out on my own.

EDUCATION

Culinary Institute of America, Hyde Park, New York 1980-1981

Received The Dole Award for highest grade point average in average. Awarded Five Thousand Dollar Scholarship. Voted most likely to succeed by fellow classmates. Graduated with Associates Degree in Food Management