I'm currently a student at the Le Cordon Bleu. As a student chef with a passion for the culinary arts, I aspire to further learn this art form and channel my desire of the arts within an established company. My aim is to be a strong addition to a restaurant team, accepting my hard work ethics and learned skills while furthering my real world training with food art and etiquette. Team contributing and learning new techniques, I pride myself in. I possess a drive to learn the unknown and secrets of this respected art form with the hope that leads or masters of the arts can further bestow there worthiness upon me as culinary leaders. Being passionate in my work and art, is a consistent strive for me while helping those around me reach their greatness along mine. My long term goals is to place this inner strength and passion within a kitchen setting already housing these qualities. To me these qualities are the back bone of this mindset, I seek to stand with those that represent the culinary spirit. This strength and back bone of such a team, I'm proud to become a part of. I look to soar beside as a long lasting chef of those who truly lead the culinary art form by defined example.
Part- Time Kitchen Prep
Sep 2012－Oct 2012
Walt Disney Studios - Bon Appetit Cafe
Bon Appetit is a private cafe exclusive to Disney personnel within the compounds of Walt Disney Studios. Here I was given the tasks of handling all major preparation on large food orders that would come through our kitchen. My daily prep-work involved hand cutting of all our meat, fruits and vegetables. Upon completion of each task I was given instruction on how the days cuts where to be appropriately stored. I was overseen by two master chefs, one chef oversaw our catering department within the restaurant setting. Our other chef managed our kitchen as a whole.Throughout my busy day I was alternated back and forth between both chefs as needed. In addition my other duty was to maintain stock on cooked foods and related items being served each and everyday.
Sep 2010－Sep 2012
Big 5 Sporting Goods
Worked retail and provided customer service for all departments (shoe wall, camping, gun, fishing, baseball, basketball, soccer, and exercise). In addition, I assisted managers with the duty of off loading new merchandise deliveries, re-stocking of shelves, floor displays, and final clean up upon store closing.
Jun 2010－Sep 2010
As an usher, I assisted with checking tickets, directing people to their assigned seats, distributed programmes, answered questions, and assisted people in finding restrooms and refreshments. In addition, helped with final clean up of stadium, which included picking up of chairs, disposing of guest debri, etc.
Porter/ Food Handler
Jun 2009－Sep 2009
Jewl City Bowl and Grill
As a food handler and busser, my duty was to assist the food and bar services which included, restocking the bar & vending machines, taking customer food orders, and cleaning of the dining areas. As a bowling porter, my job was to clean the bowling lanes, gather dead balls, dead wood, fix scores, and just about anything else that needed to be done with regard to customers and their lanes. Occasionally on short staffed days, I would assist with restroom maintenance.
Jan 2009－Jun 2009
My occupation as a warehouse clerk consisted of weighing disposable cameras which included, gold, silver and x-ray films. This process was a daily preperation in advance prior to us packing & loading truck carriers so that these goods could be shipped off to outside companies who specialized in resale of these disposable cameras. Upon completion of last days packed shipments, I would assist in final warehouse clean up and organization.
Warehouse Worker / Customer Service
Oct 2008－Dec 2008
As warehouse personnel, my task was to locate unboxed product items then, load inventory pushcarts in preparation for the daily restocking within the Target sales floor and item displays. As I walked and pushed the loaded carts through the sales floor, I would engage with Target store clients with any questions and product needs that would arise. When needed I would engage with Target team night crew on special projects.
High School Diploma
Options For Youth
Le Cordon Bleu
During my time at the College of Culinary Arts - Los Angeles , I was given the opportunity with entry level training in the highly skilled field of culinary cooking. At Le Cordon Bleu the areas of study covered the hygienic rules of kitchen & food sanitation. Proper and improper food handling techniques. We covered in-depth, the 7 basic cooking methods within the world of cooking such as baking, roasting, braising, sauteing, pan frying, deep frying, poaching, and finally grilling. In addition I continue to learn about multiple and exciting cuisine cultures from countries all around the world. My main in-depth education was primarily on French Cuisine. This included learning the historical and original origins of how dishes acquired their cultural food styles and names. My education continued in the field of herbs and spices and the distinguishing differences. We covered the makeup and some entry level science basics, of the leafy greens, which consisted of fresh or dried plants.