Quality-focused, efficient Chef with 5 years experience on a 4-point DSV. Passionate about sailing, while creating unique, flavorful dishes. Adept at preparing large volume dishes, in a high pressure, fast paced environment. Worldly ambitious and highly skilled, with a strong understanding of the offshore life.
Effectively cooked, prepared, and managed; healthy, enjoyable breakfasts, lunches, dinners and midnight meals, for a DSV crew of 32.
Taught a 28 day cooking class for work boats: curriculum included; basic cooking skills, food preparation, food handling, proper sanitation, ordering and meal planning for a 28 day hitch.
Imported Fresh Flowers from all around the world. Providing quality fresh flowers to local retailers. Flowers are shipped from South America, Europe, Asia, Australia, Latin America, and the U.S. and kept in climate controlled coolers
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