I am a Pastry Chef who focuses on altering products to be vegan, gluten-free, and whole foods and fit other dietary restrictions while focusing on nutrition to improve individuals' health through meal service.I am currently attending Johnson & Wales University Cuisinart Center for Culinary Excellence for a Bachelor of Baking & Pastry Arts and a minor in Nutrition. While attending, I have developed skills in contemporary plated desserts, baking and culinary knowledge, decorative breads, and advanced viennoiserie, tiered and themed cakes. Chocolate and sugar work. Lifespan nutrition, community nutrition, and food science. I've worked as a morning baker at Graham's 318 Coffee House and Masterpiece Bread where I paid attention to detail of baked goods, worked with vegan and gluten-free products, and gained food service industry experience. I've also worked as a student worker at Elgin Community College in the culinary department by assisting with prepping events, visiting chefs, helping out during restaurant service, and assisting chefs with upcoming classes by mise en placing ingredients. At school, I work as a Kitchen Staff Assistant at Snowden Dining located on campus, and volunteer for the Wildcat Wheels Food and Rescue team. Outside of school, I'm a dining assistant at Rhode Island School of Art and Design.