I was hired at Re:Public I began as their Pastry Chef. I was able to create inventive and delicious menus utilizing fresh, local and seasonal ingredients. After nearly a year I was offered the Sous Chef position. As the Sous Chef I work side by side with the Chef to operate a creative and profitable kitchen. Together we developed all menus for two meals periods and recently added brunch as a third meal period. My general daily duties included scheduling, prepping, ordering, inventory inputting, cleaning, organizing, large party planning, hiring and training new staff and working in cooperation with three Owner Operators.

Mac's Triangle Pub is a neighborhood stop for all the White Center locals. I worked behind a full bar accurately mixing classic cocktails as well as pouring local micro brews and domestic macros. While bartending we were also responsible for cooking a full menu of pub food favorites. This was a fast paced position that required a responsible eye for detail. Additional duties included stocking the bar and kitchen, book keeping, general cleaning and organizing neighborhood involvement activities. I was able to bring my regulars in from past bar positions and gained additional regulars by providing responsible service with a great attitude.

The Beveridge Place provided me a great education on the beers, wines, sake and ciders of the world. With close to thirty taps and hundreds of bottles it was important that all of the bartenders keep up with the daily rotations and stock. Once a week I was the hostess for Brewer Night where we featured a local brewery and their wares. This opportunity provided me with endless connections in the brewing community. I was able to learn about the styles, ingredients and methods of brewing from around the world. This was a fast paced pub where both regulars and new customers were treated with respect and a very high level of professionalism.