
I went to Culinary School because I had a passion for food. I started out as sous chef then quickly to head chef in numerous restaurants. Opened up Tastebuds Deli & Specialty Foods. After I sold that I became Culinary Director for Atria then became a Specialist then lastly became a Senior Director at Atria Riverdale which was a kosher community.. Accomplished in planning, preparing and serving balanced meals under strict deadlines and budget limitations. Focused on proper food handling, safety procedures and maintaining clean food service and dining environment.