With over 30 years cooking experience, I'm a graduate of Le Cordon Bleu (Associate's in Culinary Arts) and I'm finishing my Bachelor's at Le Cordon Bleu in Scottsdale, AZ in Culinary Management and I have my own catering company here in Florida. I'm a Personal Chef, a Culinary Instructor and I hold the Guinness Book of World Records title for the World's Largest Creme Brulee at over 26 FEET wide and nearly 1,600 POUNDS. I can COOK!
MAGNA cum Laude graduate of Le Cordon Bleu with a 3.87 GPA. First Place in French Cuisine Cooking Competition, Orlando, 2005, Cooked in Emeril's Tchoup Chop, Orlando.
Member and founding President of Les Amis d'Escoffier Junior Chapter of Orlando Florida. Member and Public Relations Officer of Eta Sigma Delta International Hospitality Honor Society.
10 Years +
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Mom, Emeril (I worked in both of his Orlando venues), Tyler Florence, Jamie Oliver, Alton Brown, Georges August Escoffier.
AD:Chef of the Month: John Raymund - Student - Denton, TX
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