I attended the Baking and Pastry program at the Auguste Escoffier School of Culinary Arts in Austin, Texas. From there I went on to work as a Pastry Cook at a local Italian restaurant named Enoteca-Vespaio. After a year and a half, I left to join the Pastry team at the newly built Fairmont-Austin. I learned many roles within the department during my time including banquet cook, baker, and pastry cook for several of the restaurants on-site. After two years, I returned to Enoteca-Vespaio – this time accepting the position of Pastry Sous Chef. While searching for stability during the Covid-19 Pandemic, I accepted a job at a tortilla company where I worked in the special projects department.

As a person who has worked in the food and hospitality industry for the past seven years, I am very excited to return to school and expand my horizons. Throughout the years, my love for the hospitality industry has grown. My most recent job helped me understand that I can still be a part of this community in my own way. I am returning to school to learn all aspects of the hospitality industry in the hopes of one day becoming an Event Coordinator. My experience working with chefs, guests, and colleagues from a range of different departments, has provided me with the drive, communication, and organizational skills to succeed in this industry.