Chef in Bloomington, California

My first job straight out of culinary school was a Sous chef (thrown in the Lions den) at a Lebanese restaurant in Upland. After that, I worked in a fast-paced, Irish Pub in Corona as a Chef. I took multiple jobs in the Pomona area at local colleges as Cook 1,2, and 3 - I worked; prep, pizza, grill, salad, hot line, and expo. After, I took a job as a Sous chef at QVC in Ontario on contract. While working; I was cooking as a private chef at multiple venues. Shortly after, I was named Featured Chef at "Taste of Temecula" in Temecula CA. I headed to downtown Fullerton as Sous Chef, in an upscale French Restaurant serving 100 to 150 people a night; I ran sautee, menu development, and head of plating. My Paramount experience; was when I got Executive Chef at a cafe in San Dimas CA, where I ran the kitchen and the front of the house; I did all of the orders, handled all meetings with vendors, was in charge of 8 employee's, menu, catering, specials, customer relations and budget. Two weeks after my start, my food got a featured story in Los Angeles daily news paper, and boosted sales to 134% a week. While catering, I was awarded recognition awards, from Arma J. Shull Elementary school and other various companies for food excellence. I took a job after as grill chef for compass group, as I still work for compass group, I am no longer with the company I was working at; due to lay off's. I thrive on passion, creativity, loyalty and cooking is what I LOVE! I've always been an artist and a incredibly hard worker. In any kitchen I thrive on winning and being a great leader and learner. Lastly, I highly believe that MUSIC in any kitchen takes all employees to a higher level of excellence!! Chef Flowers.