FLOSSIE GILLES

My objective is to keep improving throughout my career after working in the hospitality industry for more than 15 years and rising through every level in the BOH to chef executive. Even though I've gained some experience in managing food production, coaching staff at all levels, and creating recipes, there is still a ton of stuff I want to learn. I'm prepared to impart the knowledge I've gained from working in a variety of settings, including moving to and working in another country, earning my bachelor's degree in culinary arts after four years of study at a French culinary institute, and honing my skills in a variety of restaurants, cultures, and expectations. I'm confident that I'll be the ideal person to help future cooks fill in the gaps and teaching them the foundations and creating a clear route for success in the profession while guiding them through their culinary curriculum by paying attention to what they need, comprehending their needs, and pushing them in the right way as future chefs.