Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
I would definitely say that I am a fusion cook. I love expressing different cultures and backgrounds through my cuisine; I feel as though it unifies us as mankind!
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
Well my love for cooking began at home; where my mother began to teach me. Eventually, I completed culinary school and have worked in the food service industry for the last 7 years.
Management Internship (May 2011 - Aug 2011)
An internship at one of their Higher Education Accounts; Georgetown University. I worked within all departments (Catering, Banquets, Human Resources, Kitchen, Stockroom, Front Desk, Housekeeping, Restaurant (The Faculty Club), Sales, & Conference Planning) in order to become skilled at all aspects of Hotel Operations.
University of Maryland Eastern Shore
Hotel & Restaurant Management/Food Nutrition Student (Aug 2010 - May 2012)
A full-time Hotel & Restaurant Management Student with a Minor in Food Nutrition.
Management Internship (Jun 2010 - Aug 2010)
An internship at one of their Corporate Accounts; Corporate Executive Board. I worked within all departments (Catering, Café, Kitchen, and Manager's Office) in order to learn how to properly manage and complete work in all sections of the establishment.
Prince Georges Community College
Culinary Arts Student (Jun 2007 - May 2010)
A full-time Culinary Student.
Food Manager (Nov 2015-Apr 2016)
Overseeing The Entire Food Court and their day-to-day operations to include Starbucks, Dunkin’ Donuts, Burger King, Subway and Some Sodexo Brands; ensuring that all promotions and other franchise responsibilities are kept up to date, ensuring ordering & inventory are completed weekly, day-to-day staffing and scheduling, etc.
Senior Cafe Manager (Jun 2014-Feb 2015)
Carried out various catering functions & Catering Planning & Execution, Menu Planning & Execution, Overseeing all operations of both the Cafe & the Dining Room, Ensuring that all signage is correct, Upholding proper safety & sanitation, state & local regulations, Guaranteeing the proper operation ran smoothly and without error, Placed all orders, Coordinated between locations to ensure that requisitions were correct and completed daily, Expediting meals to ensure timely delivery to all patrons.
Brock & Co.
Line Cook (Jan 2014-Mar 2014)
Completion of all culinary tasks per request of the customer. Taking orders from the flattop grill station and sandwich station, completing and presenting them. Also, some preparatory work. Preparing items for later line use, cooking food to order, producing recipes upon request, set up and break down of stations, completion of all cleaning tasks and side work.
Food Service Manager (Aug 2012-Jun 2014)
Managed the day-to-day FOH & BOH service of Ring House Dining (the building’s name on campus) along with Landow House and Cohen-Rosen House while upholding Kosher Law. Carried out various catering functions throughout all three buildings & ensured high quality service standards.
The Country Club at Woodmore
Line Cook (Mar 2010-Jun 2010)
Completed all culinary tasks pertaining to back of the house as assigned and catered events that include: Line breakfast and lunch cookery, Cold Side Preparation, Operation of outdoor grill, Plating for Banquets, Operation, set-up and breakdown of action stations, Producing recipes upon requests
McCormick & Schmicks
Prep Cook (Jul 2009-Nov 2009)
Preparation and production of all items for dinner service “line”, Prepared all entrée accompaniments (starches & vegetables), prepared large quantities stocks and “mother” and small derivative sauces
Laurel, MD, United States
Travel: 50 kms