One of the lead cooks in the banquet kitchen accustomed to preparing, making, and serving hot and cold dishes for events up to 10,000 people.Worked at the Minneapolis Market serving quick to go breakfast and lunch packs, catering to room service and ongoing events up to 10,000 people.

Production of different confectionery items such as pralines, enrobed bonbons, molded bonbons, pate de fruit, chocolate bars, hand dipped items, and more.Handle retail sale of confectionary and chocolate items in the store while setting items for pre-order. Maintain cleanliness and sanitize work stations while observing special treatment for items with allergens such as nuts and dairy.

In charge of opening breakfast line and buffet as well as handling lunch orders in the Hooper Bay restaurant. Assists in banquet preparation and catering events that vary between 20 people up to 500 people.

Worked line cook at varying shift times that cater 50-100 seat capacity in the Prairie Bar and Restaurant.Produced dessert items such as cheesecakes, pavlovas, pate a choux and other patisserie that cater to events that average 600 people. Assisted in cooking with the banquet supervisor and sous chef for events that catered 5 people up to 800 people per event.

Granted by the Office of Culture and Arts of De La Salle-College of Saint Benilde, I was a dance scholar that was granted partial tuition scholarship until graduation. Performing in Hip-hop foundations, basic contemporary, and fusion dances, Saint Benilde Romançon Dance Company serves as the avenue for the physical creative arts in each student individual’s lifestyle and discipline.