When I think about my experience in the food industry, I am proud to say that I have a very well rounded understanding of different types of food service operations. I hit the ground running in high school where I attended advanced ROP programs by day and worked as an unpaid intern at the nicest restaurant in town at night. My passion and drive to get into the kitchen lead me to Santa Rosa to attend the best Junior College Culinary Program within my means. I made some career choices that were crucial to being available for the long complex schedule of the culinary program while also being able to support myself as a young college student. I chose to benefit from flexible schedule options and a prime example of fast paced efficiency working my way through college and up the ladder at In N Out burger. Once I graduated with my AA, my partner and I relocated to Marin County where I decorated cakes full time at Whole Foods Market before my candidacy period at Arizmendi Bakery in San Rafael, CA. Working as a worker-owner of a bakery and cafe was one of the richest experiences I have had. Not only did it give me the opportunity to gain experience in marketing, hiring, finance, and scheduling— it gave me a new understanding of what it meant to own and run a business in its entirety. Community presence and support, keeping long standing relationships with patrons, and facilitating communication between all members of the collective are some of the most rewarding skills I have gained. I have recently decided to branch off and pursue my own passions within my lifestyle. I am a freelance food photographer and blogger, currently living as a digital nomad with my husband. We travel full time and share our experiences with the online world. In conclusion and put very plainly, time management and efficiency is what I strive for in any type of work I am doing. I am always open to learning new skills and engaging in new experiences.