I am focused, detail oriented and have a thirst for knowledge. I am curious to learn about new cuisines, ingredients, and cooking methods. I have varied experience in the food industry from managing franchises to working at high-end restaurants both elevated casual dining and Michelin star establishments.
BA in Culinary Arts
ServSafe Food Manager Certified
LLB Hons.
Bazaar Meat, 2022- Current, Line Cook working various stations. Food preparation, presentation, plating and service.
Kendall College Dining Room, Jan 2021- Dec 2021- Teaching Assistant in Dining Room open to customers.
Smyth+ The Loyalist, 2020- Line Cook, Preparation, Presentation and Plating.
Exploring new food and cuisines, baking, running and reading.