Chef in New York, New York

I am a Graduate of Pastry Arts from the Jerusalem Culinary Institute in Israel and The Center for Kosher Culinary Arts in Brooklyn, New York. I also attended the Institute of Culinary Education in New York City where I received a diploma in Culinary Management. Currently, I have returned to the kitchen at Village Crown-Esprit Events as the Pastry Chef and Kitchen Manager there after taking a short hiatus from the kitchen to focus on management at a restaurant. Prior to that, I was the pastry chef at the Kosher Marketplace in Manhattan where I started an in house bakery department. Before that, I worked as assistant pastry chef at Village Crown-Esprit Events in NYC and the Spertus Kosher Catering featuring cuisine by Wolfgang Puck in Chicago I am originally from Chicago, Illinois and moved to New York both for school and more opportunities in the Kosher food industry. For as long as I can remember it has been my dream to be in the culinary industry. I would love the opportunity to pursue my culinary interests and broaden my experience. I believe that my academic background and training have prepared me perfectly for this industry. I have several valuable skills such as attention to detail, and the value of teamwork that will undoubtedly contribute to my success in any role I undertake. As well, I have excellent management and planning skills, a good understanding of quality skills, excellent decision making skills, good communication skills, and the ability to work well under pressure I also have a strong background outside of the culinary world and a strong work ethic that I believe have well prepared me to undertake different endeavors. After working the back of house for many years, I have taken much interest in the front of the house working with clients to create their dream event.