I have had ten years of experience in food preparation and cooking under the supervision of Martin Barcellos, Chef Bill Hassett, and Candace Hilger, two locally renowned restaurateurs and chefs in Reedley and Camarillo, CA
In my nine years of cooking experience, I have developed my palate creating new and innovative recipes that can compete with the best. I am in the know with current trends in regards to the culinary world, which I can bring to the workplace. I am accustomed to working in fast paced environments, catered events, quantity cooking, and research cooking.
I have owned and operated my own catering business which has given me the ability to organize, procure, prepare and cook for larger crowds and also manage and delegate employees and order stock. As a PM Chef at the Bonaventure I expanded my knowledge of cooking for large crowds and the safe handling and holding of ready to eat food. The experience has also given me a greater understanding of cooking for people with special dietary needs ie. gluten free, diebetic, low sodium. While at Twenty 88, I have further developed my creative side by working with various ingredients to put forth a delicious product.
I have also had my original recipes published in local magazines and newspapers. I am ServSafe and Manage First certified and knowledgeable in sanitation measures. I am Manage First (Food Production) Certified and a Member of the Research Chefs Association.
I graduated from the Culinology program at Fresno State where I have been educated in more than just food preparation. While in the program I have learned the biochemical properties of carbohydrates, fats, and lipids; this has given me a greater understanding of how foods react as they are cooked and their nutritional properties. I am also educated in cost control measures, HACCP implementation, high acid food, hot-fill-hold production, and quality control measures.