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After 12 years of faithful service in the Marine Corps, I decided to continue my childhood dream of becoming a Chef. After contributing hard work to fulfill the needs of the country ,it's time to fulfill my own dreams on exploring entrepreneurship!!!!
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Rancho Bernardo Inn (Avant)
Line Cook
The International Culinary School at the Art Institute
United States
San Diego
CA
About

I grew up in Virginia Beach, Virginia with 2 brothers and 2 sisters. My father introduced me into Culinary Arts at the age of 5; letting me stir his pot of Spaghetti with a wooden spoon while i stood on his stool. My father would always explain the power of good food and how it can change a man or woman's dynamics. At the age of 15, i began to get in serious trouble at school and eventually was suspended for several weeks. My mother decided it was time for me to find a job and since i loved cooking so much, i insisted on restaurant employment. My first job was at Mahi Mah's, which was a Seafood bar and Grill establishment that's extremely popular on the Ocean front. My Chef was an Italian man named Thomas, very loud spoken and didn't tolerate nonsense. I started out as a dish washer, in which the average dishwasher lasted 2 weeks. Eventually i moved back to the Prep room and brought my younger brother and high-school friends to work with me. Those 3 years of being a young supervisor was amazing. After graduating High School I decided to join the Marine Corps and served 12 Honorable years. The Marines taught me how to lead, listen and guide. The Marine Corps taught how to control and operate a corporation with hundreds of skilled employees under you. They taught me to never quit and always be apart of the solution and not the problem. Stay highly motivated and always set the example for your subordinates to emulate. After the Marines, I decided to continue my culinary dream and here i am today, expecting to graduate with 2 Bachelors degrees (Culinary Management & Hospitality)-2015.