Attended: The Five Senses/Italian and French Riviera 2011
Since my return, I have had several opportunities as a chef. A local newspaper printed a story and video about my experience in Italy and featured one of the recipes I prepared at Apicius. I was then asked to be a chef instructor at a nearby college. I have also started my own private chef business and have catered many functions. Recently, I have taken a position as the chef of a cafe and patisserie Le Chocolat du Bouchard.
The education I received and the experiences I had directly impacted my career. Traveling from city to city and immersing myself in the culture of the people taught me so much. The beautiful markets inspired me to focus on supporting local farmers back home. One of my goals as a chef is to inspire and educate people on the importance of local, organic food. As an instructor, I teach my students what my instructors at Apicius taught me, to let the food speak for itself. Cooking with fresh, seasonal ingredients will always produce a great dish. Cooking and sharing good food for others is a celebration of life!
