Dylan S. Email & Phone Number

When I decided to fly the coop in my late teens, I knew I should apply for positions that I knew I was going to enjoy due to my background: I have had an interest in the food industry for over 10 years, and decided to take on Culinary Arts at Reading and Muhlenberg Career and Technology Center. We took our ServeSafe exams in September of 2013, which I had passed with flying colors, earning the highest grade in my graduating class, a 96%, one point higher than our own instructor's highest grade in the few years he had been teaching the course. I was a member of FCCLA for all 3 years I was there. My Senior year, I was given the opportunity to compete against other Pennsylvania FCCLA chapters in a cooking competition, held at York Technical Institute's Lancaster campus, where our school brought home Silver Medals. I was proud to be a part of this experience, and honored to be amongst the top of the class able to partake. Our final grade was dictated by a Signature Dish Project: we were to take our favorite foods and put our own twist on them. I went with my Greek heritage for my Senior year, and proudly plated and presented a four course meal of specialties I grew up with: a Mediterranean salad, Dolmades (stuffed grape leaves), Souvlaki (marinated lamb kebabs), and Rosemary Parmesan Pita chips with Tzatziki (cucumber dill) dip. We were graded on time management, preparation of ingredients, plating structure and presentation, and flavor balances. I earned a 100%. Since April of 2015, I have held multiple different positions in the Restaurant/Hospitality field, including Host, Server, Dishwasher, Line Cook, Prep cook, and Manager. I have learned a lot of skills and responsibilities such as customer service, multitasking in a kitchen, dining room and wholesale setting, and bookkeeping. I feel some of these skills can be carried over to other fields, which is why I am looking to further my education and continue to hone and expand my skill set. I am actively seeking opportunities in retail, restaurant/hospitality, or nutritional fields, and would love to learn more about food chemistry and molecular gastronomy. I greatly appreciate any feedback, and would love to hear from any potential employers. Thanks for reading!