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When I was 14 I decided that I never wanted a traditional 9-5 office job. I wanted a job where I would be active, on my feet, and most importantly not bored. I found my first job in a chocolate shop in Connecticut. Once a week I would help out making ganaches, and various confections. Learning about different chocolates and developing my palate. Later during my senior year of high school I was working at the shop around 20 hours a week after I was done with class. It was at this time that I applied for the Culinary Institute of America. This is when my culinary adventure really began. Being at a school surrounded by people so motivated to do what they loved inspired me to want to gain the most knowledge that I could for the future of my culinary career. During my externship through the school I discovered my love for working in a restaurant setting, on the line sending out desserts. Despite falling in love with working on the line, my dream is to create new interesting desserts rather than sticking with more traditional options. I hope to one day either be able to work making petite gateaux, entremets or with chocolates. I enjoy both the precision and skill needed to create desserts such as these and am excited to mix arts with science. I know however that no matter what I do in my culinary career that I will continue to expand my knowledge of this field.