I graduated from the Culinary Institute of America with a degree in Culinary Arts in May 2016. I have worked at The Bocuse and American Bounty, both formal restaurants at The Culinary Institute of America. I preformed a fifteen week externship on Lake George at The Sagamore Resort; there I worked for the garde mange and banquet departments before moving to their formal Italian restaurant La Bella Vita.
Since then I have taught cooking classes at Naugatuck Youth Services and for Naugatuck Partnership for Children. I have led classes in cooking and baking, from fresh pasta dough ravioli to homemade ice cream.