Objective

My objective is to obtain a Culinary Arts Externship for 15 consecutive weeks between June 2015 through September 2015.

Experience

Line Cook June 2013-August 2014

I worked on the line at the Severn Inn in Annapolis, MD. Started as a prep worker until graduating to the line during dinner service.

Barback January 2013-May 2013

I gained experience working behind the bar at the Severn Inn in Annapolis. Changing kegs, stocking wine, and bussing tables were part of my daily routine. I always helped prep lemons and garnishes. Re stocking pint glasses and wine glasses.

Food Runner May 2012-December 2012

My first job in a kitchen. I worked next to the sous chef pulling tickets as he showed me the importance of timing. Delivering food to a table as quickly as possible.

Education

Culinary Institute of America November 2014

AOS program.

Accepted into bps

Graduated from Broadneck Highschool

Skills

Fluent in Spanish.

Serve Safe Certified

Chef scholarship