I worked under Professor Hiroki Nagai in the Spacecraft Thermal and Fluid Systems Laboratory. In lab I utilized a ballistic range, schlieren imaging, and numerical decomposition in MATLAB to experimentally analyze dynamic instability in free flight objects in the transonic region.

Paris Baguette is one of the fastest growing franchises in America. Originating in South Korea, Paris Baguette prepares baked goods and sandwiches fresh everyday. I handled up to $3000 transactions daily, garnished and assembled pastries and cake, kept a neat and tidy store, and made drinks following customer orders. Additionally, I assisted with training new employees.