I am currently employed at Cedarbrook Senior Living as a cook. I will have 4 years with the company at the end of Nov. 2021. I recently completed the Culinary Arts program at Schoolcraft College where I have 2 separate degrees. I am currently enrolled at Eastern Michigan University for their bachelors program in Hotel and Restaurant Management. I truly love the culinary and hospitality field. I have found a place to work hard and continue to learn new things. My daily duties include preparing and finishing entrees, sides and any sauce/gravy/garnish that will help enhance the dish. I enjoy coming to work with a vision for the daily menu and having steps laid out for fast and organized execution. I am one of the longest tenured employees in our kitchen and am often looked to for help and guidance from our newer cooks and servers. This is one of my favorite parts of my job. It excites me to teach people new methods and help steer them towards the goals of our kitchen. In my time with Cedarbrook I started as an A.M. prep cook and have moved up to being a lead cook for our dinner service. Our dinner service covers 3 kitchens and feeds roughly 200 people. I am now in the process of becoming a Sous Chef with Cedarbrook. Our culinary executive has expressed his appreciation for me and is excited to help me grow and move on to new opportunities. Some of the first steps in this are learning the ordering process, menu development, resident interactions and feedback, and working with the Executive Chefs at our other properties. I am always happy to meet new culinary minds that can bounce ideas and techniques off me. Other job duties I currently participate in are maintaining par items for the hot line, cooking a la carte items before, during, and after service, plating for service, food and cooler temperature control, nightly breakdown and cleaning of all kitchen equipment/areas, product receiving and tracking, preparing various food items for activities around the property, and staying in communication with management about needs and operations. My goals for the future are vast and include becoming a chef, achieving my bachelors degree, going on for a masters, and developing into someone that can oversee and manage a large/regional culinary and hospitality operation.