Chef in Camarillo, California

Always having an inner passion for cooking, I first learned the art from my Mother and my Grandmother as most children do. I quickly learned the family recipes. My first memory of cooking for someone was for my Grandmother at my first grade class event for Grandparent’s day. I prepared the gourmet meal on top of a coffee can heated by a sterno. Many years later I decided to follow my passion and pursue a career in food. In late 2007, I enrolled Culinary Arts Associate Program at the International Culinary School at The Art Institute of California at Los Angeles. Starting January 2008, I soon realized that I had made the right decision. While in school, I received Best in Quarter for Introduction to Baking, American Regional Cuisine, Nutritional Science, and A La Carté / Bistro 31. I also was on the President’s Honor Roll for a 4.0 for Fall 2008, graduating with a 3.4 GPA. A big part of my experience was to volunteer as much as possible. I was a constant culinary fixture of the school’s open house program I was also fortunate enough to qualify for several competitions while earning my degree. I was part of the two person winning team for the Royal Thai Consulate’s Pad Thai Student Competition by the Royal Thai Consul of Los Angeles with Chef McDang. Part of the award was to travel to Thailand for 10 days to learn Thai food and culture. I was 1 of 9 American Chefs to teach Thai food to Austrian Chefs and to prepare and serve dinner to the American and Israeli Ambassadors to Thailand and most of the Thai Ministry of Foreign Affairs. I was one of the original members named to school’s team to compete in the American Culinary Federation’s Knowledge Bowl in both 2009(bronze medal) and 2010(silver medal). I placed 9th in the Korean Noodle Comp in 2009 and 4th in the Korean Culture Week in 2010. Both 2009 and 2010 I was also part of the only American team to compete in the World Travel and Food Expo in Seoul, South Korea. 2009, I was the Team Captain and Coach and creator of the entree. 2010, I was the creator of the dessert. Both years we received Gold Medals. I also started a catering company while I was a student. We catered several private events ranging from small diner parties to corporate holiday parties of over 100 guests. In addition to my own, I worked for several of the Chef Instructor’s personal catering companies in positions ranging from server/bartender to Chef/Manager. Now I am torn between catering and being a personal chef for clients in both Los Angeles and Ventura Counties. I graduated in June 2010. I was awarded the Most Outstanding Achievement Award as well as an Associates of Science in Culinary Arts.