Harold Corniel

After completing high school I wasn't very sure what I wanted to do as a career. My aunt suggested coming in for a job interview at the restaurant she worked at. Knowing very little about the restaurant industry at the time, I was surprised to find that she worked at Aldo Sohn wine bar which was connected to the 3 Michelin star restaurant Le Bernardin. To my sorprise I got the job and so began my career as a pastry cook. Having recently completed my 1st year in the kitchen, I have started to gain nowledge on various pastry skills, production and service. I am looking for an opportunity that will push me further as a chef, to gain a wider variety of skills and knowledge in pastry to ultimately be able to be a well rounded pastry chef.