i began making pizzas at the age of 13. after 9 years of the same position, i would move on to try other opprtunities, like working for cattlemans steak house as a pantry cook, went to marie calenders and worked the buffet lines on sunday brunch as well as prep at night. i returned to the the pizza lines of my first position and worked again for nearly 13 years as their lead dinner cook, trainer and closing manager.
at age 36, i went to culinary school in sacramento ca. at kitchen academy, and recently graduated in november of 2007
in july of 2007 i began new employment at crush 29 as a pantry cook, and have been moved on to be a trainer for the pantry and pizza secrtion, and now working to become a line chef/ supervisor.
during my time in school as part of graduation i spent 6 weeks externship in new york city. where i worked at Gordon Ramsay @ the London Hotel under chef Josh Emett. while in new york i also toured the kitchens of Todd English( olives), Mario Batali(bobo), Daniel Boulud( cafe daniel), Ann Burrell, and worked 24 hours of free trailing for bobby flay at mesa grill.
at graduation i was given 4 honors, for attendance, a 4.0 gpa, chefs choice to succeed, and most successful externship.
kitchen Academy of sacramento ca.
10 Years +
crush 29, kitchen academy of sacramento
italian,wine country cuisine and californian cuisine
gordon ramsay, bobby flay, robert irvine, daniel boulud
AD:August Chef of the Month: Chef Dave Beeckmans - Executive head chef - Antwerp, Belgium, Europe, CA
