I began at Freybe’s during the busy Christmas season, this proved to be an excellent time to begin cutting my teeth in the sales world. My geographic territory spanned from Simon Fraser University to UBC, downtown, into surrey. My account portfolio varied from small independent grocers to large regional and national chains. This diversity in requirements of customer service has afforded me the understanding that sales interactions operate most effectively on a personal and case by case basis… Show more I began at Freybe’s during the busy Christmas season, this proved to be an excellent time to begin cutting my teeth in the sales world. My geographic territory spanned from Simon Fraser University to UBC, downtown, into surrey. My account portfolio varied from small independent grocers to large regional and national chains. This diversity in requirements of customer service has afforded me the understanding that sales interactions operate most effectively on a personal and case by case basis. My background in butchery and charcuterie offered immediate legitimacy and integrity to my sales interactions and presentations, this has been a boon to my success within my territory. Customer service interactions formed the bulk of my workload, however I was also responsible for back-end operations such as managing inventory cycles, general organization of my territories objectives and outcomes and the procurement of new business opportunities. Show less

Due to the smaller, independent nature of Pete’s Meat, I have been able to spend the past year refining my capabilities with whole animal butchery as well as developing new charcuterie methods in conjunction with production of more traditional products. Developing relationships with customers and the community of Kitsilano through high standards of professionalism, product knowledge and integrity has been a highlight for me. In addition, I have had the opportunity to develop relationships with… Show more Due to the smaller, independent nature of Pete’s Meat, I have been able to spend the past year refining my capabilities with whole animal butchery as well as developing new charcuterie methods in conjunction with production of more traditional products. Developing relationships with customers and the community of Kitsilano through high standards of professionalism, product knowledge and integrity has been a highlight for me. In addition, I have had the opportunity to develop relationships with product suppliers, in dry goods as well as with our farmers, both have been important to my development in terms of continued product knowledge as well as the details of supply. Show less

My responsibilities at the Brasserie included production and development of charcuterie recipes, breakdown of sub primals and preparation of animal proteins for service. Working with the front of house to continue to develop the charcuterie board to customers tastes was also a large part of my work load and as such the nature of the Brasserie’s charcuterie program was highly fluid. In addition to my responsibilities with butchery, I have worked garde manger in an open kitchen setting.

At Pete’s I was responsible for maintaining the highest standards of customer service, creation of unique recipes, as well as the breakdown of whole animals and sub primals. I began training on break-down and fabrication in the spring of 2013. Additionally, I was able to cross train with one of our local farms and suppliers on ethical and humane slaughter practices of hogs, ruminants and poultry, this activity emboldened my understanding of butchery as a craft.

At Rifflin Hitch my primary role was as a server but I was also responsible for offering the highest standards of front end service to guests, catering to their needs and answering questions which ranged from fly fishing techniques to our extensive scotch selection. I was also responsible for assisting in the kitchen with prep, plating, and organization of stock.

I completed my infantry qualification over the summer of 2012 at Camp Aldershot, Nova Scotia. My time with the reserves taught me a high degree of organization, leadership, time management, punctuality, advanced first aid and self-discipline.This formative experience allowed me tolearn how to work effectively under extreme pressure and also the importance of clear communication of goals within a team environment.