I have been in the food service and culinary industry for 10 years, I was trained in classic French cuisine at Le Cordon Bleu College of Culinary Arts. I have worked in various types of kitchens from small bistros to large hotels and fine dining restaurants. From there I decided to take my skills and knowledge and put them to use in another way, and use them to teach the upcoming generations about culinary arts and hospitality. I am so excited to use my experience to help students become more creative and successful than they ever have thought was possible.
|Period||Time||A Day||Period||B Day|
|2 & 3||9:35-12:47||HOSPITALITY SERVICES
|8 & 9||9:35-12:47||CULINARY ARTS|
|4 & 5||1:43-4:50||CULINARY ARTS||10 & 11||1:43-34:50||Conference|