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Experience

    • United States
    • Primary and Secondary Education
    • 100 - 200 Employee
    • Culinary Instructor
      • Aug 2018 - Present

      Leading, teaching, and preparing young Culinary students how to succeed in the hospitality world. Leading, teaching, and preparing young Culinary students how to succeed in the hospitality world.

    • Leisure, Travel & Tourism
    • Executive Chef
      • Sep 2016 - Present
    • United States
    • Hospitals and Health Care
    • 1 - 100 Employee
    • Sous Chef
      • Nov 2015 - Present
    • United States
    • Retail Apparel and Fashion
    • 1 - 100 Employee
    • Chef
      • Aug 2010 - Present
    • United States
    • Hospitals and Health Care
    • 700 & Above Employee
    • Sous Chef/Supervisor /Purchaser
      • Jul 2013 - Sep 2015
    • United States
    • Hospitals and Health Care
    • 700 & Above Employee
    • Sous Chef
      • Jan 2010 - Jul 2013
    • Owner/Operator
      • Mar 2003 - Sep 2008

Education

  • Le Cordon Bleu College of Culinary Arts-Atlanta
    Associate of Arts and Sciences (AAS), Culinary Arts/Chef Training
    2009 - 2010
  • Wayne State College
    Business Administration and Management, General
    1982 - 1984
  • North Idaho College
    Data Processing
    1979 - 1981

Community

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