Professional Chef/Student
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A hungry inspired Chef continuing his learning and research for the perfect paying food focused position.
18 years of Culinary experience, Assoc. In International Cuisine, Deep Understanding of Molecular Gastronomy. LOOKING TO FURTHER MYSELF UNTO DAWN!!!!!
Started cooking at a children's hospital while attending Le cordon bleu of Dallas and Chicago in 2012 for an associates in International Cuisine.
Moving from Chicago back to DFW in 2016, I landed a position at Blue Apron as an FSQA for 3.5 yrs. As a result of a lay off from this company I held many other kitchen based positions around the DFW metroplex from Fort Worth, Keller to Colleyville.
I am currently doing personal research for an online degree in Food Science in enhance my understanding food on a deeper level.
