Culinary Creations

American Culinary Federation: Certified Executive Chef

American Culinary Federation: Certified Executive Pastry Chef

Member of : American Academy of Chefs

Masters Degree in Hospitality Management

• Argosy – Graduated December 2011

Bachelor Degree in Culinary Management

• The Art Institute of Tennessee – Nashville School of Culinary Arts – Graduated December 2009

• Introduction to Pastries, Introduction to Baking, Nutrition, American Regional Cuisine, ServSafe, Introduction to Culinary Skills, Concepts of Culinary Skills, Garde Manager, Asian Cuisine, International and French Cuisine, Cost Control, and Purchasing and Product ID.
• Culinary skills include: stocks, sauces, soups, methodology, and knife skills, Garde Manager hot and cold foods, food chemistry, and beginning plating.
• ServSafe certification completed December 2006
• President's Honor Roll, Deans Honor Roll. 4-times, Perfect attendance
• Art Institute Ambassador
• President, Vice President, Membership Chair, Chairman of the Board of American Culinary Federation and member of the Board for the Middle Tennessee Local Chapter of American Culinary Federation.
• Competitions include coach for the Art Institute's Knowledge Bowl Team, Tied for first place in the Ice Cream Competition for best decorated booth, and 3rd place at the Tennessee State Fair for 101st Airborne Themed Cake contest

Networking Connections / Chefs I have met