• DINNER PARTIES
• BUSINESS MEETINGS
• COCKTAIL PARTIES
• ROMANTIC DINNERS FOR TWO
• WEEKLY FAMILY MEAL PLANS
• WEDDING/BRIDAL/BABY SHOWERS
• BAR/BAT MITZVAHS
• COOKING DEMONSTRATIONS
• SUNDAY BRUNCHES
• WINE TASTINGS
• BOCCE BALL TOURNAMENTS

Education:
California Culinary Academy - San Francisco-CA
Acquired Associates Degree of Occupational Studies. Successful completion of all necessary course work. Certified food handler of the International Food Safety Council. Specialized degrees in Hospitality Management, Nutrition, Purchasing and Food Industry Software. Achieved President's list with a GPA of 3.58.

Skills:
Proficient in kitchen skills including knife work, menu planning, basic protein fabrication, garde manger, buffet service, baking and pastry, food and wine pairings, and general food preparation.

Experience includes background in Asian, European, Americana, Middle Eastern, and Indian cuisine. Also familiar with small dinner parties, cooking demonstrations, hot and cold line assembly, prep work, and public relations.

Competitions:
Saratoga Strawberry Festival Recipe Contest - Third Place, June-1999
United Casjan Recipe Contest, Iron Chef Competition - First Place, October 1999

Experience:
City College of San Francisco-Cooking Instructor 11-03 through present-Taught adult continuing education classes with a variety of themes in a hands-on classroom setting. Compiled recipes and handouts for students to utilize outside of classroom. Guided students in recreating the techniques demonstrated

Jardinére-Garde Manger- San Francisco, Ca 11-99 through 2-2000 .
Served public alongside Chef Traci DeJardins in high-end, high volume French restaurant. Duties included preparing salads, cold appetizers, soups, stocks, and misé en place of stations. Efficient work habits, teamwork, and critical thinking heavily stressed.

Tavern on the Tenderloin and Cyril's Restaurant-Line Cook-San Francisco, CA 12-98 through 3-99
Served fellow students and the public alike as a student in the California Culinary Academy. Served well-presented, quickly prepared breakfast, lunch, and dinner under Master Chef Jurgen Weise. Duties included misé en place, station set-up,, service, and cleanliness of station. Reinforced values taught at the Academy.