With over 10 years cooking experience, I'm a two-time honors graduate of Le Cordon Bleu (Associate of Applied Science in Culinary Arts from Orlando Culinary Academy and Bachelor's of Arts in Culinary Management from Le Cordon Bleu College of Culinary Arts in Scottsdale, AZ) and I have my own catering company here in Florida. I'm a Personal Chef, a Culinary Instructor and I hold the Guinness Book of World Records title for the World's Largest Creme Brulee at over 26 FEET wide and nearly 1,600 POUNDS. But most of all, I can COOK!
Dean's List graduate of Le Cordon Bleu (Orlando) with a 3.87 GPA and Dean's List graduate of Le Cordon Bleu (Scottsdale) with a 3.94 GPA. First Place winner of French Cuisine Cooking Competition, Orlando, 2005, Chef at Emeril's Tchoup Chop, Orlando. ServSafe® Certification and Instructor in food safety.
Member and founding President of Les Amis d'Escoffier Junior Chapter of Orlando Florida. Member and Public Relations Officer of Eta Sigma Delta International Hospitality Honor Society.
10 Years +
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All
Mom, Emeril (I worked in both of his Orlando venues), Tyler Florence, Jamie Oliver, Alton Brown, Georges August Escoffier.
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