Food isn’t just about what is on the plate. It’s the warmth you feel in your heart at the first bite. It’s the distant memories coming to the surface as you eat your last bite. I’m in the business of using my own memories to bring the feeling of home within each bite. Each dish I create, I create with the same love I received from food. As a student at Johnson & Wales University, Culinary Sustainability is one of my main goals. I’ve taken that goal into the workforce by bringing sustainable practices into my previous restaurant experiences as Chef de Partie and Sous Chef. I aspire to bring my love for food and culinary sustainability into my future restaurant.