Over seventeen highly eventful years have passed since I embarked on my journey within the lively world of professional kitchens. Throughout this significant period of my life, I have wholly dedicated myself to this engaging industry, accumulating a wide range of critical knowledge and refined skills. Furthermore, within the culinary arts field, I am both honored and proud to have attained the highly esteemed red seal certificate, an accomplishment that stands as a testament to my unwavering commitment and dedication to the profession. The roots of my enduring passion for the culinary arts were first planted in the humble beginnings of a quaint fishing lodge. Situated amidst charming and serene surroundings, I found myself already involved in this fascinating industry at the tender age of fifteen. Delightfully fresh, early morning hours saw me energized, eagerly preoccupied with preparing breakfasts for both the female and male fishing enthusiasts visiting the lodge. Beyond simply crafting the first meal of their day, I was entrusted with the added responsibility of preparing the packed lunches that our guests would carry along during their adventurous fishing trips. This early role in the kitchen was quite unique, as it was primarily a solo endeavor that thrived on self-reliance. I was captivated by the distinctive challenges and valuable lessons such an independent cooking experience had to offer. Years later, motivated by the irresistible desire to delve deeper into my craft and achieve the highly coveted red seal certificate, I made the transformative decision to relocate to the bustling, culturally rich province of Alberta. Just four years ago, my relentless determination and passion led me to Tasmania Institute of Technology. In March of 2024, after years of diligence and finesse, I took immense pride in realizing my ambition, as I was awarded the distinguished red seal certificate. Before this monumental achievement, my culinary journey had led me to another challenging avenue, a fast-paced and thriving pub located in the heart of Calgary. In the role of a sous chef, I was charged with the comprehensive oversight of every aspect of our kitchen's operations. This dynamic environment required persistence and precision, fostering an evolution in my culinary abilities and pushing my expertise and creativity to extraordinary heights. Currently, my journey has brought me to a retirement facility in Okotoks, where I hold a part-time position as a chef. My responsibilities here run the gamut from understanding and adhering to dietary restrictions to preparing three balanced and nutritious meals daily. The kitchens might have changed over the years, but my passion and dedication to the culinary arts remain unyieldingly steadfast.

I started working as a private cook for a fishing lodge at the age of 15 and have been working in professional kitchens ever since. I have my Red Seal certificate in culinary arts.