Trenee Burrage: Email & Phone Number

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Sous Chef Apprentice at Taste Project|Fort Worth, Texas, United States

Position:

Sous Chef Apprentice at Taste Project

Location:

Fort Worth, Texas, United States

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Last updated: 2026-03-03

Updated: 2026-03-03

Found email addresses for Trenee Burrage:

Business emails:

b************e@tasteproject.org

Personal emails:

b***@yahoo.com

Found phones for Trenee Burrage:

+1-623-***-**69,

+1-870-***-**15,

+1-623-***-**65

A different Trenee Burrage?

Work Experience

Sous Chef Apprentice at Taste Project

Sep 2024 - Current

Line Chef at Flower Child

- Current

Culinary Fundamentals Cook at Taste Project

Mar 2024 - Aug 2024

Trenee Burrage started working in 2024, then the employee has changed 1 company and 2 jobs. On average, Trenee Burrage works for one company for 1 year 2 months.

Their professional focus is Catering, Cooking, and Follow Directions across 3 core areas.

Frequently Asked Questions

What is Trenee Burrage's email address?

SignalHire found verified email addresses for Trenee Burrage, both business and personal. Their business email is b************e@tasteproject.org, and personal emails include b***@yahoo.com.

What is Trenee Burrage's phone number?

SignalHire found multiple verified phone numbers for Trenee Burrage: +1-623-***-**69, +1-870-***-**15, and +1-623-***-**65.

How do I contact Trenee Burrage at Taste Project?

You can reach Trenee Burrage through SignalHire by unlocking their verified email and direct phone number (free signup, no credit card needed). SignalHire is the fastest route if you need their contact details immediately.

What is Trenee Burrage's professional background?

They have held roles including Line Chef, and Culinary Fundamentals Cook at companies such as Flower Child, and Taste Project.

Is Trenee Burrage's contact information up to date?

Yes. Trenee Burrage's SignalHire profile was last updated on 3 March 2026, reflecting their current position as Sous Chef Apprentice at Taste Project in Fort Worth, Texas, United States.

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