Motivation

My passion for food inspires me in the kitchen to bring you the freshest ingredients, handled with the utmost care and respect from beginning to end, and present them as an exciting, creative and flavorful culinary experience to be savored. I believe that food heals the soul as well as the body, that food is life and food is love. Let me share my love with you.

Education

Le Cordon Bleu College of Culinary Arts, Hollywood, CA
November 2012-November 2013
Diploma Program in Culinary Arts
Program Studies: Food Safety, Advance Culinary and Knife Skills, Baking and Pastry, International Cuisine, Catering and Buffets

U.S. Navy, San Diego, CA
September 1979-January 1980
Title: Mess Specialist
Program Training: Food Safety, Menu and Meal Preparation, Kitchen and Dining Facility Management

Culinary Work Experience

Private Chef, California and Oregon
August, 2015-Present
Title: Chef
Duties: Cooking for private family, their events and other gatherings of two to twenty guests.

Paleta, Inglewood, CA
November, 2013-July, 2015
Title: Chef de Parte for vegan diners
Duties: Vegetarian/Vegan menu design and production, food safety tracking.

Essential Chocolates, Culver City, CA
July 2013-November, 2013
Title: Baker’s Assistant
Duties: Making mixes, baking, decorating.

Comme Ça, West Hollywood, CA
April 2013-July 2013
Title: Prep Cook
Duties: Staging, Wednesdays and Fridays, prep and garde manager station

Mollie B’s Cookies, Cakes & Pies, Los Angeles, CA
December 2011-December 2012
Duties: On Call as Bakers Assistant

Santa Monica Oceanaires, Culver City, CA
September 2006-Present
Duties: Event Planning, Menu and Food Preparation for special events

U.S.S. Enterprise, Oakland, CA
February 1980-August 1982
Duties: Forward Galley Lead, Food Preparation and Service for 500 to 3,000 personnel. Attained rank of E-4

Certificates

Le Cordon Blue College of Culinary Arts: President’s List for Scholastic Achievement, 2013
Oregon Food Handlers Certificate – Issued June, 2018
USN: Mess Specialist, 1980