Certified ServSafe food protection manager, currently enrolled in Lincoln Culinary Institute. Studied under Chef Gold at PBGHS and have experience catering for private businesses. Skilled in preparing large volumes of food quickly and efficiently in high-pressure culinary environments. Can offer quality and professionalism to any demand.
Successfully catered to private parties with more than 100 guests and private businesses with more than 30 employees.
Performed medical and sanitation service for domestic animals. Provided time and will to learn to achieve standard protocols regarding care of animals.
Courses in: Food Preparation, Kitchen Management, Patisserie and Confectionery, International Cuisine
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