I started my career when I was 12 working at a small bakery in my hometown called Grandads Bakery; in Hartford, WI as a dishwasher. There I was able to watch the basics and was introduced to the culinary world. I had small odd and end jobs in retail but I always loved working in the hospitality business.
In high school, I worked as a line cook and head cook at two Pub and Grill restaurants and loved every minute of it. At both restaurants, I was able to learn to make basic soul and pub foods from scratch and was fascinated by it.
Shortly after I graduated High School in 2009, I joined the United States Army and since then I was introduced to competitive culinary arts through the American Culinary Federation.
Throughout my career I was able to compete in 3 competitions and won 6 ACF medals; 2 bronze, 2 silver, and 2 gold. To include Junior Chef of the Armed Forces. Between competition times, I worked at a dining facility as the lead cook to produce 3 meals a day for soldiers with an average headcount of 200 people per meal.
I love my job and love cooking for others. During my free time I always study new and upcoming trends and cooking techniques in the industry. I wouldn’t change it for the world.