Role Snapshot

Self-Employed (Shasta and Tehama County)

(Locations: Shasta Community Health Center, Red Bluff High School, Redding Rancheria & Dignity Health Connected Living Congregate Site)

Lead or Co-Lead classes on Nutrition and/or Culinary Skills for a range of economic backgrounds and age ranges; Development of curriculum, recipes and activities; Planning and packing all needs for classes, communicating with community partners, building and sending invoices.  

Center for Healthy Communities, Chico State Enterprises (Remote)

Lead Nutrition Education or Physical Activity classes for our older adult population that  are CalFresh eligible; Lead creating and updating food access flyers for 10 counties across  the north state; Policy, system and environmental change at various sites; Working with  local partners in the community to join in one goal to increase access to a healthier and  happier life for our older adult population.  

Center for Healthy Communities, Chico State Enterprises (Hybrid)

During my internship at the Center for Healthy Communities, I was part of the CalFresh Healthy Living team, collaborating with campuses across California State to guide them in their nutrition programs. I also supported various teams, assisting with classes for both children and older adults. This hybrid role allowed me to gain valuable experience in community outreach and program development.  

Empower Tehama (Red Bluff, Ca)

Managed accounts payable, ensuring compliance with local grant contract requirements; Oversaw petty cash transactions, maintaining accurate records and reconciling expenses; Led key/fob distribution, security camera management, and phone system maintenance for two locations; Provided exceptional customer service by answering phones and assisting panicked callers seeking resources/aid.  

From the Hearth (Red Bluff & Redding, Ca)

Managed a small team of staff ensuring smooth operations and efficient completion of tasks; Successfully handled fast-paced line and barista station responsibilities, maintaining high quality standards even during peak hours; Consulted on catering initiatives and contributed to the successful opening of a new location in Red Bluff; Developed a popular menu item called the Yakuza Bowl, contributing to increased customer satisfaction and revenue.

Fork and Spoon Catering (Cottonwood, Ca)   

Managed all aspects of business operations, including finances, inventory, events, and staff supervision. Catered high-profile weddings and large events, and supplied local shops with grab-and-go items, boosting revenue and brand recognition. Taught culinary classes on cake decorating, pasta making, and piping, and co-hosted monthly “Beer and Wine Nights” with The Cook Store, pairing local wines, beers, and farm products with custom tasting menus. Recog

Bacio Catering & Carryout (Chico, Ca)   

Developed and introduced innovative dishes for the carry-out menu, enhancing customer experience and driving sales growth; Successfully executed catering events by meticulously preparing food and supplies, ensuring high-quality service delivery to clients; Efficiently managed logistics by safely driving catering vans and organizing setup at event venues, ensuring seamless operations.

Pok Pok (Portland, Or)   

Prepared sautéed Thai salads and desserts, showcasing precision and attention to authentic flavor balance. Contributed to a fast-paced, high-profile kitchen while expanding my knowledge of Thai and Vietnamese ingredients, techniques, and flavor profiles. This experience deepened my understanding of Southeast Asian cuisine and strengthened my creativity and adaptability as a young chef. 

Bon Appetite Catering (Hillsboro, Or) 

Managed high-paced lines at two locations, ensuring efficient "mise en place"; inventory management, and organization of the walk-in outside of service; Gained valuable experience during short externship.

Gaia (Anderson, Ca)  

Managed high-paced lines at two locations, ensuring efficient "mise en place"; inventory management, and organization of the walk-in outside of service; Gained valuable experience during short externship.

Tres LA Catering (Los Angeles, Ca)   

Collaborated with a small team of 3 to 7 Chef's, including Executive Chef McDonough, to successfully execute high-paced and high-profile events; Led 1-3 catering cooks and waitstaff at prestigious locations throughout LA, ensuring exceptional service delivery; Provided discreet and outstanding service to renowned clients such as Cher, Betty White, 

and Ariana Grande, while anticipating their needs.

Wolfgang Puck Catering (Los Angeles & Hollywood, Ca)

Hollywood and Highland location and the STAPLE's Center location. High paced, High Quality, and very high standards. Fine Dining. We catered events like the Golden Globes; Started as a contracted employee through Le Cordon Bleu and was offered a position when everyone had to 

leave the salad station and I had to solo man/replenish a 6 different salad station for a 1000-person event.