5 years experience: With morning breakfast prep for three medium to high volume restaurant outlets including the Oceanarium Restaurant, Shogun Restaurant and The Aloha Coffee Center. Service included in house prepared breakfast pastries, donuts, quick breads, muffins, scones.
7 years experience: With banquet prep for medium to high volume parties which includes: Pies, cakes, cheese cakes, layered mousse tortes and Petit Four desserts.
Two day workshops sponsored by Y Hata Foods.
Fondant cakes with Colette Peters (2010).
Fondant cakes with Chef Nickalous Lodge (2013).
?Chocolate and Sugar Demo with Chef Ewald Notter (2015).
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