Even when I was five years old, I knew I wanted to grow up to be a chef. I remember begging my mom to let me stay up past my bedtime on school nights so I could watch Emeril Live on the Food Network. As I started to grow up, I soon began to realize that cooking was more than just one of my hobbies, but a passion. I joined the culinary program at my high school as soon as possible which lead me to the competition side of culinary. Once it came time to pick where I wanted to go to college, I realized that Johnson & Wales University was the best place for me because I could develop my culinary skill farther while also gaining the business knowledge needed to succeed. It also helped that I could continue my culinary competition career at JWU.Now as I am going out into the "real world", I want to move into the fine dining side of culinary. As I joined the ACF team and the Club of Culinary Excellence, I began to talk with some highly committed students here at JWU. This is when I fell in love with the Michelin and fine dining circuit of restaurants. My dream is to one day become a sous or executive chef one of these restaurants, and maybe earn a star later on if that ever becomes possible. As of now, I want to continue my journey back on the West coast, but I am really up to relocate anywhere where this industry takes me.