For many people in the Culinary Industry, their passion began with a simple flip of a pancake or crack of the egg into a hot pan as a child. For me though, it was shoveling that piping hot food into my mouth and enjoying every last drop of love that went into its creation. After finding out that my goals of entering the science field were not going as planned, I decided to follow my mothers' words and try cooking for a living. This simple choice led to the combination of the two things in life I love most, Science and Food!As the saying goes "If you're doing what you love, you'll never work a day in your life", I couldn't find this statement to be any truer. As I continually work towards learning new concepts, techniques, cultures, trends, and more, my desire to obtain the next new chunk of knowledge grows stronger.Through my years of experience, I've been involved in leadership projects, creative concepts, fine dining, QSR service, event production, and ideation collaborations to name a few. Though my years of experience are short, the amount of information I've collected from the different fields I've touched has grown my knowledge base to allow me to adapt and overcome most situations I'm thrown into. The out of the box thinking I provide wherever I go has allowed others to rethink generic concepts while also bringing them together to form closer bonds within teams.Outside of work, I pursue many activities to keep my brain continually moving. Things such as frequent visits to museums, art festivals, music events, food tastings, athletic outings, which all play a role in my progressive attitude towards others and a positive outlook on life. If I'm not doing any of these things, you can probably catch me munching down on something sweet, I've got a big sweet tooth!