Le Cordon Bleu College of Culinary Arts - San Francisco 2002 - 2004
Associates, Culinary Arts
Skills:
Menu Development Food and Beverage Food Catering Restaurant Management Sanitation Culinary Skills Restaurants Menu Costing Hospitality Chef Cater Recipes Culinary Management Food Quality Food Service Operations Food Preparation Fine Dining
Interests:
Environment Education Science and Technology Disaster and Humanitarian Relief Human Rights Animal Welfare Arts and Culture Health