Experience

• 

  Flagstaff high school

  Jan 2003 - Jan 2006

  Eagle's nest chef

  This advanced program has a state-of-the-art kitchen. Students develop skills through the management of the student restaurant, Eagles' Nest. Learning includes: restaurant management skills, shift operations, training, marketing, promotional strategies, inventory control, portion cost, recipes development, ordering, receiving, inspecting, storing, dating/labeling, and rotating food supplies.

• 

  Thornager's catering

  Jan 2003 - Jan 2003

  Kitchen assistant

  Thornager's is the top-rated and longest-operating Flagstaff caterer providing delicious food for special events. Provided customers with exceptional service, meticulous planning, and signature taste.

• 

  Ali's catering

  Jan 2003 - Jan 2006

  Owner

  Holiday catering, wedding brunches, dinner parties, and special orders.

• 

  Canyon ranch

  Jan 2006 - Jan 2007

  Culinary extern

  Learned an integrative approach to wellness – including mind, body and spirit – in which professionals in various disciplines helped clients achieve their goals, create greater balance in their life and feel their very best.

• 

  The culinary institute of america

  Jan 2007 - Jan 2008

  Kitchen supervisor

  The Culinary Institute of America has been setting the standard for excellence in professional culinary education for more than six decades. Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. Show less

• 

  American bounty restaurant

  Jan 2008 - Jan 2009

  Server

  With a focus on the seasons and products of Hudson Valley, contemporary and traditional regional dishes were brought to life in an honest and flavorful way. Rounded out with a first-class American wine list and comfortable, warm service, this casually elegant restaurant sets the stage for an unparalleled dining experience in New York’s Hudson Valley.

• 

  Whole foods market

  Jan 2009 - Jan 2010

  Caterer & production chef

  Prepared foods that were free of artificial preservatives, colors, flavors, sweeteners, and hydrogenated fats. Committed to foods that were fresh, wholesome and safe to eat. Promoted organically grown foods and nutritional products that support health and well-being.

• 

  Boulder valley school district

  Jan 2010 - Jan 2011

  School food project production chef

  Produced 2,000 fresh, flavorful, and nutritious meals each day with wholesome, local ingredients.

• 

  Cuvee wine

  Aug 2011 - Sept 2012

  Executive chef

  Originated restaurant. Responsibilities included menu development, recipe development & testing, ordering, inventory, special event planning, authored wine list, and hired and supervised kitchen and service staff. Live music, good food, and a downtown atmosphere created a welcoming restaurant on Pearl Street in Boulder, Colorado.

• 

  Eat vegan food

  Jan 2012 - now

  Chef & owner

  Food truck, catering business, and website dedicated to local, gmo-free foods. Serving plant-based, harm-free homemade, 100% vegan food. Preparing innovative, delicious foods for farmer's markets, dinner service, catering, and special events.

• 

  World cafe

  Jan 2012 - Jan 2012

  Executive chef

  Originated restaurant. Responsibilities included menu development, recipe development & testing, ordering, inventory, special event planning, authored wine list (75 bottles), and hired and supervised 12 kitchen staff and 24 service staff.

• 

  Sanctuary at sedona

  Jun 2014 - Jan 2015

  Part-time chef

  Preparing foods for a holistic recovery and trauma center with a focus on nutrition, quality, freshness, health, and organic cuisine.