I was the recipient of the Emeril Lagasse Student Scholarship in 2007. I worked as his intern at his New Orleans Restaurant in Las Vegas. I received my Associate of Science in Culinary Arts in 2008 from Johnson & Wales University in Denver, Colorado. In 2009, I began working as a Private Chef. During that time, I also worked various catering jobs and I also taught cooking classes for newlyweds, single parents, and athletes. In 2011, I received my Bachelor of Science degree in Culinary Nutrition from Johnson & Wales. After graduating, I continued my work as a Private Chef but, focused on cooking specialty diets for cancer, diabetic, and Celiac disease clients. Additionally, I specialize in low sodium, vegetarian, vegan, and weight loss diets. Besides working as a Private Chef, I have experience cooking various recipes in restaurants and hospitals.