“I’m 19 years old, originally from Reading, PA. I first realized my passion for cooking working at a small Greek restaurant under my Chef, Mat Zdravecki. Through Mat I realized that I wanted to go to culinary school and become a “Chef”. I looked at schools and found Le Cordon Bleu as the school I wanted to go to. I decided to travel to the Orlando Florida school to get my associates degree in culinary arts. From Chefs at Le Cordon Bleu I met Nora Galdiano who drove me to keep pushing myself and never letting me slack off, which was a great thing for me. While at the Hilton I was pushed to try out for the schools competition team, that I ended up making. I worked under CMC Klaus Friedenreich who taught me to push myself and that practice makes perfection.
Chef Klaus made me push myself and made me want to become the best that I can be. We went on to win second place at the FRLA competition and got a silver metal. Through my love to compete Chef Nora informed me of the greenbrier apprenticeship and its pristine culinary reputation. I called them and emailed back and forth with chefs there to gain information of the program. Over a holiday break we had with school, I staged there for a couple of days to see if they would accept me into the program. I toured around the facilities and was amazed by its size and stature. When I finished my stage I went back to school and awaited information of how I did. I was then called by Steven Halliday to inform me that I have been accepted and I was offered the job that I gladly took. I am currently still at Le Cordon Bleu and am practicing to compete for the ACF Student Chef Of The Year Competition.”