Chef Manager

• Apr 2021 - Present

Chef and Manager of the Front Porch Cafe in Richmond's East End. A non-profit workforce development community oriented coffeeshop and brunch place. Our mission is to give 16-24 year olds customer service opportunities, entrepreneurial skills, and meaningful job experience in an inclusive and supportive environment. Chef and Manager of the Front Porch Cafe in Richmond's East End. A non-profit workforce development community oriented coffeeshop and brunch place. Our mission is to give 16-24 year olds customer service opportunities, entrepreneurial skills, and meaningful job experience in an inclusive and supportive environment.

Chef Instructor

• Oct 2021 - Present

Chef Instructor, VCU/Reynolds CC Culinary Medicine Program. I co-teach with a PhD Nutritionist and a Registered Dietician. This is an elective class for Medical Students designed to show them how to teach their future patients how to cook fresh meals and eat less processed foods. Chef Instructor, VCU/Reynolds CC Culinary Medicine Program. I co-teach with a PhD Nutritionist and a Registered Dietician. This is an elective class for Medical Students designed to show them how to teach their future patients how to cook fresh meals and eat less processed foods.

Instructor

• Jun 2020 - Sep 2021

I develop and teach public speaking and debate workshops for 3rd-12th grade domestic and international students. I develop and teach public speaking and debate workshops for 3rd-12th grade domestic and international students.

Sous Chef

• Feb 2017 - Aug 2020

Assist Executive Chef and Executive Sous Chef in all aspects of culinary management for AAA 4 Diamond 1000 room hotel with a restaurant, 60,000 sf of banquet space, employee cafeteria and in-room dining. Assist Executive Chef and Executive Sous Chef in all aspects of culinary management for AAA 4 Diamond 1000 room hotel with a restaurant, 60,000 sf of banquet space, employee cafeteria and in-room dining.

Sous Chef

• Aug 2016 - Dec 2016

Kitchen Supervisor

• Apr 2013 - Jul 2016

Executive Chef

• Jul 2012 - Mar 2013

Developed Southern inspired farm to table concept, recipes, and seasonal menu for 100 seat restaurant and bar. Supervise, schedule, train, hire, fire all kitchen and dishwashing staff. Purchase all food, chemicals, disposables, and non-alcohol bar and beverage supply. Assist management staff in creation and execution of advertising, web content, and social media strategy. Honorable mention Grand Rapids Magazine Best New Restaurant 2012. Developed Southern inspired farm to table concept, recipes, and seasonal menu for 100 seat restaurant and bar. Supervise, schedule, train, hire, fire all kitchen and dishwashing staff. Purchase all food, chemicals, disposables, and non-alcohol bar and beverage supply. Assist management staff in creation and execution of advertising, web content, and social media strategy. Honorable mention Grand Rapids Magazine Best New Restaurant 2012.

Kitchen Manager

• Mar 2012 - Mar 2013

Sous Chef, Judson's & Gilly's at the BOB

• Sep 2010 - Feb 2012

Lead Line, Judson's & Gilly's at the BOB

• Sep 2008 - Sep 2010

Line Cook

• Jul 2005 - Aug 2008