I love food, arts, music, nature, and my family. Those five keywords pretty much make up who I am. I try to be as passionate as I can with everything I do and I also take great pride in my work.
I believe in sustainability and supporting local products.
at Left Coast Catering
February 2015 - June 2019
-Oversaw all kitchen operations including hiring, firing, scheduling, discipline, and performance reviews -Menu development based on seasonality, trends, and customer needs -Recipe development, testing, costing, and training -Created and implemented an accurate inventory system produced prep lists and menu amounting for up to 4000 guests -Maintained food budget under 20% -Maintained labor budget under 20% -Managed company to become Green Business Certified
Lead Line chef
May 2008 - January 2015
Trained and efficient on all line stations - garde manger, pasta/saute, pizza/ovens Educated in the basics of pasta making, charcuterie, and whole animal butchery Prep and organizing station for shift, breaking station down at the end of shift Expediting and running food Visited local farms, distilleries, fish and produce markets to learn about sustainability and seasonality in the Bay Area.
Executive Sous Chef
at Bon Appétit - Fine Arts Museums of San Francisco, CA (de Young & Legion of Honor)
November 2005 - May 2008
Created weekly menu focused on locally available ingredients Oversaw all kitchen production Responsible for staffing, scheduling and employee counseling Managed food costs, ordering and inventory Performed as Catering Sous Chef for museum events (weddings, art openings, press previews, private dinners and receptions) Travelled to support, train and establish new accounts
Associate of Occupational Studies
at California Culinary Academy
2005 - 2006 (1 year) California