What year did you graduate from CIA and what was your degree?
I graduated from the Culinary Institute of America with an associate’s degree in baking and pastry arts in 2013. I’ve since revived my academic pursuits and am in the process of achieving my bachelor’s in food business leadership.
What led you to come back and teach here at CIA?
My return to CIA as an educator was sparked by my longing to see more representation, a yearning that was born from my own experiences as a student. I am fervent about instilling in students the belief that they belong in this industry, particularly in the realm of fine dining, where the presence of minorities in leadership roles are a rarity. I am committed to being a living example that leadership, emotional intelligence, excellence, and success are conceivable and within reach, even in spaces where our presence is scarce.
Education:
AOS, CIA, Hyde Park, NY.
Professional Experience:
Food & Beverage Corporate Training Senior Manager, JF Restaurants, New York City. Opening Task Force Restaurant Manager, North Fork Table & Inn, Southold, NY. Food & Beverage Outlets Operations Manager, Marriott International (Mina Group), San Jose, CA. Restaurant Manager, Shift Leader/Server, Think Food Group by Jose Andres (Zaytinya), Washington, DC. Assistant Manager & Private Dining Coordinator, Eat Good Food Group (Restaurant Eve), Old Town Alexandria, VA.