Chef in San Diego, California
I am applying to this job because I am confident that I can help the company grow. I have a positive attitude that I hope inspires others. I am a humble and understanding chef that knows when to be firm with decisions and team members. I have developed strong leadership skills with the Army National Guard and in high-end restaurants. Cooking has taught me that I will always be a student in the kitchen and life even when I am the one teaching.
At a young age, I started my cooking career. I have done various cooking competitions with the Army National Guard. I am with World Central Kitchen on chef relief operations opening new chef operations across the world. I have done Tijuana, Abaco Bahamas, and Sonoma California. I love to do stages and pop-up kitchens where I have the chance to develop my skills in working in new environments. I work with the Army National Guard as a 92G, Food Service Specialist, as a Sergeant for over 7 years. In the Army, I am the first in line to oversee the dining operations of the mess hall and other various training.
While working full time in Portland I completed my AA degree at the International Culinary Arts at the Art Institute of Portland. In school, I was able to work with great chefs and teachers who have a wide variety of experience in different cuisines. Such chefs like Cory Schreiber opened Wildwood and won the James Beard Award in 1998 for Best Chef Pacific Northwest. Justin Woodward at Cafe Castagna where I truly grasped the true passion and focus needed to be a great chef. Having teachers like this motivates me to be the best I can in the culinary field.
I have always been motivated to learn more and educate myself through all aspects of cooking. Whether it is going to farms, reading about food or doing food photography, I always aim for the best. I will be a valued member of your team and I look forward to hearing from you soon.