I am a formally trained junior Sous chef with a vast knowledge of techniques and ingredients along with leadership experience both on and off the line. I have composed and costed my own dishes for the menu. I am highly experienced in taking a 3-5 member team through high volume (100+) cover service. I am trained in all kitchen stations from pantry, saute, grill, and pastry to prep and butchery. I have experience in leading a team through private events and special menus as well as training commis in New stations.
Associates degree in culinary arts and operations
3 years kitchen experience.
Experience leading and organizing a line of 3-5 members through 100+ cover nights.
Experience composing and pricing dishes using fresh local produce and proteins.
I enjoy experimenting with recipes and learning as much as I can both in and outside the culinary world. I love to read and have a deep appreciation for art.
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