Bredon Nielson

I have practically lived in restaurants my entire life. When I was 1, my mom and dad were the managers of a breakfast restaurant and cafe called the rimrock, and we lived above the restaurant.

After that my dad completed his apprenticeship under chef Francis Foucachaun and worked at a French Restaurant called West at Paris. After quitting that job he worked at multiple restaurants, including Nectar and Blum, before he started his own restaurant when I was eight: Tapped Taphouse and Grill. I learned how to use a chef knife when I was eight, how to make pasta and sausage when I was nine, learned how to make stock, got my first knife kit at 12, and was taught how to reverse sear a steak. My culinary skills expanded even further when we started catering. I learned how to help design menus, prep food, serve multiple course meals, and manage a kitchen.

Now I work at a pizza restaurant an plan to quit in a few weeks, and would like to work part time at a restaurant over the school year and full time over breaks, including summer break