GCSAA Class C and MVGCSA member, 6 years.Non-Uniformed Pension Board Employee Representative.Ruth Park is a municipal 9-hole golf course hosting 35,000 rounds on average annually. We were designed by Robert Foulis and opened for play in 1931. We have bentgrass/poa greens, zoysia tees, fairways and surrounds, and fescue/kbg rough. I assist the Superintendent in running every aspect of RPGC's maintance, this includes:-Planning and executing an annual turf plan comprising of:A research based weed management program that integrates climate data such as growing degree days and soil temperature, as well as physical practices such as mowing our rough higher in the spring, with the goal being to simultaneously maximize the efficacy and decrease the quantity of pesticides applied.Physical plant health programs such as spring and fall aeration of greens, as well as light and frequent topdressing, verticutting, and needle tining.-Training and overseeing part time/seasonal employees to ensure proper, safe and high quality work.

Featured in the NY Times 24 hrs in St Louis, Winslow's is a beloved neighborhood staple. Having the benefit of our own farm, along with a regional/local focus on procurement, I worked along side the chef to create and produce seasonal menus.

The Tavern is a hidden cultural gem in the Skinker-Debaliviere neighborhood of St Louis. A combination art gallery, event space and restaurant, we strive to support local artists and performers of the 'fine arts.' The kitchen is best described as boutique, focusing on classic and regional french cuisine infused with Mediterranean, Middle Eastern and South Asian influences.

Working in home to create and produce meals for families too busy to cook for themselves. Special attention is given to teaching the basics of safe food preparation and handling.

As one of two leads on the dinner service I was responsible for the preparation, direction and execution of approximately half of the fine-dinning menu while simultaneously serving the Men's Parlor and providing take-our service for members. I also worked event catering, assisting in the production of 500+ member events, such as on course service and 4th of July celebrations.

One of my most stressful and all time favorite jobs, I was trained in French comfort food by renowned chefs Howard Bulka and Guillaume Bienaime.

The original idea for the Frie was to serve Belgian food along with Belgian beer. Known for its spectacular fries and 14 different sauces, this small cafe developed a following among locals in the San Diego area.

My first job at 16, I was lucky enough to be involved from the beginning in a small business. I am deeply grateful to owner Christy Weinstein for her guidance during my time there.