I am a graduate of the French Culinary Institute class of 2013. Since then I have worked busy brunch and dinner locations throughout Brooklyn and NYC. I currently work as an Executive Sous Chef for Restaurant Associates. Through this job I have catered for law firms, banks, and currently New York Presbyterian Hospital. The nature of my job requires me to write daily changing menus that cover a variety of cuisines. Career aside, my real passion is to cook for friends and family. I am very passionate about food and am excited to bring my skills to a more personal platform.