Award winning, accomplished professional with proven success and extensive experience in high-volume restaurant and beverage operations (Fast Food,Casual Dining and Catering).
Executive manager with extensive experience in all phases of the business cycle from start-up to the mature level. 20 plus years of management and administrative support in financial/ accounting. Driven to exceed goals, self starter, positive motivator, with entrepreneur knowledge and skills.
My favorite things to cook
I love Food! I love working with it ! I enjoy serving it ! And YES I love eating !! It is my Passion. I enjoy cooking at all levels: professionally and personally for friends and family. It's not so much about what or how you cook but it's about sharing what you've learned. It is extremely gratifying when you can listen to someone who claims he/she can't boil water to save their own lives and incite them. Entice them with your passion about food! Invite them to try something new and exciting! Create an atmosphere where it is okay to eat your mistakes! The absolute worst thing you can do is not learn! If you can't do that daily - then why are we here!
My favorite family cooking traditions
My favorite family cooking tradition was influenced by my late Grandmother. Summers were spent in Queretaro. Part of that was going to the fresh market with her. I would observe the details of the methods used to select only the best for the best price. I would absorb the techniques used in preparing this exquiste meal. This invauble lesson has lead me in my success in life. It instilled my passion about food. Now I have the privleadge to pass this on to my kids and I certain she is smiling from
Serving the Best~Always!
My cooking triumphs
My personal triumphs are not necessarily in cooking but rather in developing and implementing my own profiles. I was challanged to transfrom a multi concept unit into something where people were afraid not to come in because they would miss something new and exciting. I developed four diverse menu options. The first was named Asian Fusion from my adoration of Asian Cuisine. This concept offered a variety of choices featuring regions across Asia fused into a bowl. It was fast, delicious and furious. The second concept was influenced by the challanged rendered at hand, to make it new and exciting thus ETC was created to offer just that. From this concept I was able to allow my imagination to do the cooking and it was something new and exciting every day of the week. We served omelets, eggs to order and waffles for breakfast and offered the Chef's choice for lunch and dinner. Captivating the healthier eater,I offered fresh locally grown produce while exhibiting their choices with a flare