Chef in Los Angeles, California
My culinary journey started after I decided to leave my career in graphic design, I staged for two months at a highly regarded restaurant in the desert under a, now, Michelin Star awarded chef making pasta and doughs from scratch, catering banquets, and curing meats. After my passion had been ignited I began formal culinary training. After finishing my certificate in culinary arts I began my first paid position at a wonderful vegan restaurant under an amazing notable vegan chef. After rising through the ranks rapidly I was hired by a fine dining Japanese establishment as a sous chef where I created and sustained a fermentation program and brunch menu.
My ideal client would be a person who loves food both in taste but also the energy it gives your body! I love cooking for picky eaters and showing them new ingredients they would enjoy. Allergies are something I am very comfortable as are all diet restrictions, I love a puzzle!