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||Time||B Day|
|2||9:30-11:00||Conference||8 & 9||9:30-12:45||CULINARY ARTS|
|3 & 4||11:15-3:15||ADVANCED CULINARY ARTS||10 & 11||1:45-4:55||CULINARY ARTS|