I have been a line cook and sous chef for the past twenty years discovering my passion for cooking in French cuisine early in my career. Recently, I have gained experience in both New American and Traditional Italian food.
Worked the pasta station, grill and pizza station at a busy upscale restaurant.
Helped open and run the line at a high volume new 150 seat restaurant.
Worked the antipasti station as well as pasta at a San Francisco Chronicle Top 100 Italian eatery.
Cooked breakfast, lunch and dinner as well as supervised teens in a rehabilitation center.
In charge of production for packaged gourmet foods.
Helped run the line of high production kitchen at numerous cafes within Google.
Worked the grill at a fast paced French takeout eatery.
Cut meat to order for customers at a busy local market.
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