Working Exclusively at the South Loop Farmer's Market and doing Popups around Chicago. Star Chef's Rising Star Baker 2021Skilled in baking, pastry, culinary arts. Michelin Starred background.

• Was apart of the opening team. Helped organize, set standards, and create culture throughout the restaurant. • Growing to learn management of the other prep cooks in a highly dynamic and forward thinking restaurant. • Glowing reviews received during my 1st month, 3rd month, and 6th month check-ins.• Facilitated in creating a family meal schedule and culture. I have prepared over 80 percent of all family meals for 40+ people ranging in different cuisines and techniques since… Show more • Was apart of the opening team. Helped organize, set standards, and create culture throughout the restaurant. • Growing to learn management of the other prep cooks in a highly dynamic and forward thinking restaurant. • Glowing reviews received during my 1st month, 3rd month, and 6th month check-ins.• Facilitated in creating a family meal schedule and culture. I have prepared over 80 percent of all family meals for 40+ people ranging in different cuisines and techniques since the restaurant opened. Show less

Created and executed new bread program for Casper Fermentables.Created all recipes for bakery.Organized and delegated tasks to grow farmers market program. Practiced sales and service at popular farmers markets in the Austin Metro area.

• Prepared food for farm store using produce and meat grown directly on property• Assisted in running and managing food trailer on property• Worked with staff to help harvest ingredients

• Cooked and participated in whole animal butchery for restaurant• Worked all the stations in the restaurant including Saucier, Pasta, Fish, Prep, and Garde Manger• Apart of the team to have received and maintained one Michelin Star• Created an excel document to organize kitchen responsibilities regarding family meal. Responsible for creating wholesome, interesting, and delicious meals for staff of 35+ people • In charge of a small team of prep cooks at the end of my tenure… Show more • Cooked and participated in whole animal butchery for restaurant• Worked all the stations in the restaurant including Saucier, Pasta, Fish, Prep, and Garde Manger• Apart of the team to have received and maintained one Michelin Star• Created an excel document to organize kitchen responsibilities regarding family meal. Responsible for creating wholesome, interesting, and delicious meals for staff of 35+ people • In charge of a small team of prep cooks at the end of my tenure, checking in orders, and upholding standards for the restaurant as a whole Show less

• Apart of the team to receive 3 stars in the Washington Post Spring Dining Guide• Promoted from entry level Cook 3 to intermediate Cook 2• Apart of the Team to assist in achieving a Michelin star soon after switching jobs