At the Culinary Institute of America, I was taught and mentored by an expert team of world renowned chefs and professors
with outstanding industry and education credentials. I gained extensive exposure and experience through the advanced culinary
curriculum that is only offered at CIA. My education went beyond memorizing and executing foods, cooking techniques and
recipes - I learned how to analyze foods, how to adapt them, and most important ... how to get creative with them. I am well
trained in both classic and contemporary culinary methods and techniques and developed a strong understanding of how to
prepare a wide variety of global cuisines, as well as, wine & beer pairing.
I have had the opportunity to work with famed Chef
Larry Forgione "The Godfather of American Cuisine" (father of Iron Chef Marc Forgione) Learning the true practice of
sourcing local ingredients into the restaurant known as farm-to-table cooking.
I gained extensive hands-on experience in CIA professional kitchens and bakeshops, and in their award-winning student-staffed
restaurants (including the American Bounty Restaurant, and Ristorante Caterina de' Medici, St. Andrews Restaurant). I gained
both back-of-the-house and front-of-the-house experience under the guidance of the expert faculty and through a 5 month
externship at Walt Disney World's 3rd signature premier restaurant "Artist Point" in Orlando, Florida at the Wilderness Lodge in
Magic Kingdom. Additionally, I gained solid professional experience at Cattail Creek Country club in Maryland, running the private
catering businesses.