Worked under Chef Phillipe Boulot at The Heathmen.
Trained with Chef Carol Martinelli at Brockway GC Kings Beach, California.
Kitchen manager 21st Avenue Bar and Grill.
Opened Pf Changs in the Pearl district.
Over ten years experience in fine and casual dining.
I am constantly delving into new culinary territory. I make pastrami, make Asian dishes with local ingredients, prepare mustards and pickle vegetables. My focus has been been local sustainable foods for the last couple of years.
I am a very strong line cook, when working I always have a sense of urgency which in turn makes for quick ticket times.
I spent most of my time at the Heathmen in the basement kitchen breaking down large cuts of meat and whole fish into service specific steaks, small roasts, and filets. When needed I would help out with banquets or man the pantry station, making salads and shucking oysters.
Mortons is a fantastic steakhouse where every item is made fresh every day. While at Mortons I was primarily the Banquet chef as I could grill, saute and do desserts.
I have worked at 21st Avenue Bar and Grill of and on for the last 15 years. I have put together four menus for them and have many dishes still on their current menu, as with most small business there is always work outside of the job description. The job mostly consists of cooking, cleaning, washing dishes, changing kegs, keeping track of inventory and looking out for the well being of the establishment.
I am enrolled at Heald in an IT program
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