Born in the small town of Niagara Falls, New York, I had the good fortune of growing up in a household fueled by pure passion. My mother was a dedicated foster parent who raised over 250 kids. Reflecting on my childhood, my mother’s love and passion-based drive taught me two of the major components of my personal philosophy today: an ever-growing drive and self-fulfillment. Furthermore, my mission to create a legacy that will create a positive change in our world, one improvement at a time, was born.
From here on, I began to cultivate my mission. I began my professional training in 2001 at the Culinary Institute of America in Hyde Park, NY. Then in 2006, I enrolled in a rigorous three-year apprenticeship program under several Master Chef’s at the legendary Greenbrier Resort in West Virginia. One of my greatest achievements here was managing the resort’s 44-acre farm production kitchen. I was so fortunate to learn, teach, inspire, and be inspired by so many wonderful and skilled people.
My love for learning about new cultures and cuisines took me traveling to different places such as eight different counties in the Britsh and US Virgin Islands, the beautiful island of Kaua’i, Palm Springs, CA, San Francisco, and, most recently, Charlottesville, VA, always in search of new flavors.
Over the years, my passion for helping our youth has continued to grow. I increasingly focus on helping them by giving them support and guidance through the disciplines practiced in the kitchen every day. I believe that sometimes in life, all people need to flourish is direction. My ultimate long-term goal, to create a positive change in the people and the environment around me, continues to align with my actions on my next business venture.
In 2018, I launched my first company, Culinary Concepts AB, with the intention to create a socially-minded company that focuses on developing individuals’ passions and abilities by teaching life skills through culinary arts. Since conception, I have had the honor of helping over 50+ students to achieve milestones in life and to establish long-term goals.
Technical Skills Training
Soft Skill Development
Network of Culinary Professionals
Currently, I serve on the following non-profit boards and/or Commitees:
Piedmont Workforce Network
Charlottesville Area Community Foundation
Black Professional Network
CATEC Community College
Wilson Workforce and Rehabilitation Center