Work part time at an 80 Acre organic farm where I harvest organic produce and carry out farm chores which includes milking, moving animals in pasture, and cleaning stalls.

I carry out many responsibilities at this small Take n' Bakery which includes food prep, line work, customer service, menu development, and janitorial. We primarily make pizzas but are expanding our menu to include more grab n' go items which feature produce grown at our local farms.

This is my first venue working in Food Service/Restaurant field. I've worked various positions which included Dishwasher, Prep Cook, Line Cook, Janitor,Menu Developer, Busser, and Host. I also open and close down establishment on a daily basis.The Eel River Cafe is a casual, fast food diner which primarily serves Breakfast/Lunch. The establishment has a 55 occupancy but has a daily cover average of 160.Here I learned the importance of speed, teamwork, and the basics of running a restaurant.

Externed for 5 months rotating various positions in the kitchen which included Garde Manger, Hot Apps, Pastry Chef, and Pizza Chef. Had the opportunity to help cater events on the side as well.• 250 Seat Restaurant• Serves Brunch, Lunch, Dinner, & Private Parties/Banquets• California Cuisine/Sophisticated Farm Fresh/”Farm Driven”/Seasonal• Green Focused• Open Kitchen w/ Pizza oven• Tasting Menu• House Charcuterie/Pickling• Biodynamic Farming

 Attending the Culinary Institute of America opened my eyes to all the expectations and offerings of working in the Food Service/ Restaurant Industry. I grounded into me the fundamentals of cooking along with the skills needed and expected in the field. While attending school, I also worked in the teaching kitchen as a Kitchen TA Assistant, Baking and Pastry TA Assistant, Special Events Employee, and Event Volunteer. I helped TA Staff prepare CIA lunches on a daily basis along with keeping continual maintenance of the kitchen supply and stock. While working with Special Events, I participated in many banquets and festivals (The Mustard Festival, Wine Auctions, Healthy Kitchens for Healthy Lives, Special Events at Greystone, etc.). I also volunteered at many Festivals and local events held at the campus and in the Napa Valley (World of Flavors: Rise of Asia, Cooking with Cat Cora, Napa Valley Wine Auction of 2008, etc)Towards the end of my schooling, I had the opportunity to work in the Wine Spectator Greystone Restaurant for 12 weeks where I rotated within the kitchen brigade system and front of the house.Overall the experience provided me with a good foundation of skills needed in the field.

The Miranda Gardens Resort is where I obtained my first job. Here I maintained the grounds and pool at the resort on a daily basis and assisted in cleaning of the redwood cottages. This job helped me create the standards and good habits expected by any job out in the field which included thoroughness, speed, teamwork, good attitude, and organization of time.