Executive Dining Room Cook/ Catering And Events Cook
Started as an intern under Chef Mike Smith at the New York Times contract of Restaurant Associates and eventually became responsible for all of eh catering for the location. Along with the catering, I worked under the executive dining room chef and prepared multiple course lunches and high-end buffets for numerous executives. Most notably, i played a big part in the pioneering of Marcus Samuelson's "Street Food" concept specifically designed for Restaurant Associates and launched the program in 5 separate locations and is now in every location under Restaurant Associates in the greater New York City area.