People are the heart of any job, and deserve the most amount of attention. Whether that's working in a team, serving a customer, or working as a leader/manager, I have work-related experience in all three.
I have an excellent culinary foundation (see below), but I also happily remain open to learning new things. I am 100% willing to learn your way of cooking and I am able to accommodate your tastes and recipes. I know it is very hard to find someone who is both knowledgable and open to learning; I am able to be both.
Having both work-related experience and multiple certifications in food safety, I know that working in a clean and organized environment is paramount. I both understand and thrive in the fact that a clean and orderly workplace is a good workplace.
I have a 1-year culinary certificate from Cochise College, graduated with a 4.0 GPA. Classes went over culinary theory, practice, and essential culinary skills. See College Foods for more.
I also received a 1 Semester certificate in Culinary Foundations from Cochise College; also completed with a 4.0 GPA.
I am certified at a national level for food management & food safety through Servsafe, which is a part of the National Restaurant Association.
I am also food handling certified in the state of Arizona through Premere Food Safety an ANAB accredited exam provider.
I also have an Associate's degree in web design, graduating with a 4.0 GPA. Achieving the degree with a perfect grade shows that I am both dedicated and resourceful.
I attended North Italia's Summer Educational Program that offered classes on Italian culture, business finance, inventory, and store operations.
As a manager at Dominos I underwent training in the areas of store operations, food safety, sanitation, food preparation, and customer service.
Makes 1 pizza Ingredients dough100g bread flour100g 00 flour3g instant yeast115g lukewarm water4g kosher saltwhite corn, ap, or semolina flour to dust Pizza4 eggs1oz parmesan-regiano2oz mozzarella2oz provolone1/4 lb pancetta or pork belly1 cipollini oniont.t. italian Read more
Makes 2 scaccia + extra sauce to dip Ingredients Dough4g sugar1g active dry yeast30g lukewarm water250g semolina flour (ap flour does work as a substitute but your dough will be more bread-y)27g extra virgin olive Read more
07-08-26 This recipe is a little different from my other recipes, in that I came at it with a different angle. Usually I focus on flavor profiles and compliments in a dish and build it Read more
