Within the next 10 years I hope to be a creative and innovate Chef right here in the New Jersey& New York area close to the communities I built my palette in and learned to cook in. Every day after class at Hudson county I’d take the train still in my culinary school uniform to a new restaurant whether its oysters or squid or new miso tare I was not scared to try it all and I hope to never stop learning and still trying new things when I have a restaurant of my own. Food has always been away to bring people together no matter the language I come into the work everyday with a smile saying good morning in all the languages that my coworkers speak and even on the busiest nights and hardest shifts I am still happy on line and I will do that for as long as I can.

I love following the food runners out after a busy rush and listening to what the dining room thinks of all the food we just made sometimes its laughs and joy sometimes its disappointment but even that makes me just as happy because I still have room to grow and keep learning in this industry. I will never forget the Chefs who were patient with me when I couldn’t hold a Knife and didn’t have my mise en place together or even back when I was a server and told a table amuse bouche was a sauce having no idea what it actually was. So I hope to be that Chef in the future who guides the next generation of Chefs like the ones who trained and inspired me whether it be in my own kitchen or maybe even back at Hudson I do not plan to stop being in the kitchen