I was first introduced to the restaurant industry in 2019 when I worked as a Commis Chef in Blackrock Clinic. I learned basic skills and gained experience with HACCP and a wide variety of dietary requirements. Unfortunately, the pandemic hit as I was about to start a new job in Beef and Lobster but never did. Post pandemic, I worked in Bunsen for 8 months and I am currently in Hang Dai Chinese for the past 3 months (May 2022).I completed a barber course with Menspire Ireland and I am now working in Vancouver, Canada as a barber in a shop called Iron Lung and I have been working as a barber in various shops for 4 months now. (Jan 2024)