Culinary discipline,
scientific curiosity.
Food Science student at the University of Arkansas pursuing a B.S.A. in Food Science with a Culinary Concentration and the Certificate of Proficiency in Brewing Science. Professional experience includes high-volume culinary operations, product development, restaurant openings, kitchen training, international culinary study, fermentation, sensory evaluation, and food innovation.
Service, leadership, and execution.
- Contributed to the successful opening through kitchen setup, menu rollout, production readiness, and operational execution.
- Execute approximately 250–300 made-to-order menu items per shift while maintaining consistency, presentation, and speed in a high-volume open-kitchen environment.
- Cross-trained across the MTO line, Fire Grill, sauté, and fryer stations, providing operational flexibility during peak service.
- Train new prep cooks on kitchen organization, workflow, production standards, and efficiency.
- Assist culinary leadership with pre-launch menu testing, evaluating execution, consistency, and operational readiness.
- Collaborated with Michelin-starred chefs Billy Kong and Shinichiro Takagi, and ramen chef Shigemi Kawahara, during specialty culinary events featuring premium Japanese cuisine.
- Support inventory management, station organization, and food-safety compliance to maintain efficient daily operations.
- Prepare elevated Southern cuisine for approximately 60–70 guests during standard dinner service while maintaining quality, presentation, and efficient ticket times.
- Cross-trained across garde manger, grill, sauté, fryer, and prep operations, supporting daily service and changing production demands.
- Train newly hired line cooks on recipes, plating standards, production workflow, and kitchen efficiency.
- Execute rotating menu specials and support production for private member dining, corporate meetings, anniversaries, and special events.
- Executed food production for large-scale member events requiring extended production schedules and coordinated work across multiple kitchen stations.
- Assist with weekly inventory management, station preparation, and daily kitchen organization.
- Worked in a fast-paced farm-to-table kitchen serving more than 90 guests per hour during peak service.
- Prepared mise en place supporting multiple stations while maintaining organization and production readiness.
- Executed grill, fryer, and garde manger responsibilities while maintaining consistency in a high-volume environment.
- Prepared classical French sauces, including the five mother sauces, strengthening technical culinary foundations.
- Assisted with specialty chef dinners featuring locally sourced meats and seasonal ingredients while maintaining presentation and timing standards.
- Prepare and serve meals for approximately 80 community members on the second and fourth Sunday of each month.
- Lead a team of 7–8 volunteers to coordinate meal production, maintain food safety, and deliver timely service.
- Adapt menus to accommodate dietary needs while maintaining quality, food safety, and a welcoming dining experience.
Learning beyond the line.
University of Arkansas
B.S.A. in Food Science with Culinary Concentration · Certificate of Proficiency in Brewing Science program
Expected graduation: August 2028Brightwater: A Center for the Study of Food
Certificate of Proficiency in Culinary Arts
August 2023 – June 2026Alba Accademia Alberghiera
Validation of Competencies Certificate — tecniche di cucina regionale
June 2025- Completed an intensive 18-day international culinary program in Italy’s Piedmont region, combining advanced culinary instruction with cultural and agricultural immersion.
- Cooked alongside three-Michelin-star Chef Enrico Crippa at Piazza Duomo while studying precision, ingredient sourcing, and modern Italian cuisine.
- Studied traditional Piedmontese cuisine under Italian chefs, including Paolo Taricco, with emphasis on pasta, truffles, hazelnuts, regional sauces, olive oils, and wine-focused gastronomy.
- Visited Chef Crippa’s culinary garden to study biodiversity, seasonality, and local agriculture.
- Visited Ettore Germano Winery to study viticulture, terroir, and winemaking practices.
The technical foundation.
Certifications
ServSafe Manager · ServSafe Food Handler · ServSafe Allergen · CPR Certified
Food Science
Food Product Development · Fermentation · Sensory Evaluation · Quality Assurance · Food Safety (HACCP / ServSafe)
Laboratory
pH Analysis · Refractometry · Titration · Laboratory Documentation
Culinary
High-Volume Production · Menu Testing · Inventory Management · Team Training
Equipment
Combi Oven · Sous Vide · Pacojet · Vacuum Sealer
Software
Microsoft Excel · Microsoft Office · Google Workspace · Canva · POS Systems