FAQs
- What education and/or training do you have that relates to your work?
Art Institute of California - Sacramento: Culinary Management Bachelor's Degree 4-year Field of Study: Restaurant, Culinary, and Catering Management/Manager ServSafe Certified Education and training included the of opening a full service restaurant in real time during my A la Carte class which gave me the knowledge to run a POS system, handling money and taking credit card payments while gaining customer service experience in the food industry.
- How did you get started doing this type of work?
I've been cooking since I was nine (being taught by my parents and stepfather). This drove me to want it more. From that first box of Rice-A-Roni and Kraft Macaroni and Cheese, cooking has been in my blood. It became a passion of mine making me very passionate about what I do.
- What types of customers have you worked with?
I've work with many clients while catering to their weddings, birthday parties, private in-home chef dinners, as well Lodi's Wine & Jazz Festival's, Stockton Wine & Roses, the Sacramento Boy's & Girl's Club and the Food & Wine Festival for the Congregation B'Nai Israel two years in a row. I've also had the privilege and opportunity to work with Master Chef Taro (owner of Mikuni's Japanese Restaurants), volunteering my time and services for three of his events and several inspirational chefs including my chef instructors from school as well as Celebrity Chef Robert Irvine.