Create, prepare and oversee preparation of weekly menus for residents dining needs, 3 times a day, 7 days a week in a high-volume retirement community. Recruit and manage both back and front of house staff. Perform administrative duties, estimate food requirements and costs, including food and supply ordering and inventory management.

Focused on both high-end catering and hands-on/ virtual education in culinary skills and world cuisines for both adults and children. Created menus and teaching plans for a minimum of 6 classes per week. Worked with thousands of customers to insure their enjoyment and educational expectations were met through customer service, planning, execution, and follow-up.