Chef in Marana, Arizona
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I am a graduate in culinary arts with an AAS. from Orlando Culinary Acadamy Le Cordon Bleu.
I worked 4 years in a AAA 4 diamond restaurant, and gained fine dining experience along with knowledge of butchering any fish/meat. I worked as an Executive Chef for a Japanese resturant, launching it to success.
I currently work now as a Sous Chef at a golf/country club.
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