In addition to my research, I have worked extensively in the back of house of a number of food and beverage establishments. Though I believe my culinary experience offers unique insight into hospitality-related research needs - the true reasons for spending time in professional kitchens are rooted in a deep love of food, enjoyment of my culinary peers, and a general satisfaction that comes with serving a meal for people to enjoy.
- Cornell School of Hotel Administration - Hotel Ezra Cornell (HEC):
- Gala Banquet Executive Chef (2005)
- Gala Banquet Chef de Partie (2009)
- Back of House Volunteer (2004, 2008)
- Operation Frontline (Brooktondale, NY) - Chef Instructor for healthy cooking classes, benefiting low-income familes (Summer 2009)
- Operation Frontline (Ithaca, NY) - Server for charity dinners benfiting low-income familes (Winter 2008)
- Cornell Cooperative Extension (Ithaca, NY) - Assistant chef instructor - Heathy eating and food preparation education for low-income families (Summer/Fall 2008)
- The AIDS Shelter (Oakland, CA) - Saturday Chef - Planned and personally prepared meals for 60 people, with an approximate $2/pp budget. (Summer 2002)
- Wente Vineyards (Livermore, CA) - The Food: Californian with Tuscan influences
- Arizmendi (Oakland, CA) - The Food: Artisan breads, Yeast-dough pastries. Note, all breads and pastries were hand formed.
- The Carriage House (Ithaca, NY) - The Food: Artisan breads, Yeast-dough pastries. Note, all breads and pastries were hand formed.
|Culinary Courses Taken
- Baking & Pastry Skills (CIA, Hyde Park)
- Chocolates & Confections (CIA, Hyde Park)
- Artisan Breads (CIA, Hyde Park)
- Swiss Cuisines (CIA, Hyde Park)
- Mexican Flair (CIA, Hyde Park)