User doesn't offer freelancing.

As a young Culinary professional I’ve had the pleasure of working both locally and internationally. At home (in Jamaica) I’ve had the privilege of working in the catering aspect of food service where I started as a wait staff and cook, I worked consistently until I was shadowing Chef Comrie in his Company Fusion Catering Consulting where I was responsible for hiring staff, checking venues to determine the equipment we’ll need as well as communicating with clients. I was able to assist with menu planning and execution as well as food costing. Internationally I had the opportunity to work in fast paced kitchens. Serving as much as 500 covers in one session. I’ve been able to work as a prep cook, a banquet cook, a line cook, a Garde Manger and assistant expediter. The experience has shown me that there’s still so much to learn and a wide variety of food items that I’ve never experienced before. It’s deepened my appreciation for teamwork and respect for other workers in the food service industry.