I was six the first time I remember helping in the kitchen. I was eleven the first time I baked anything by myself. I was twelve the first time I knew I wanted to be a professional Pastry Chef. I could say that any of these events in my childhood were the beginning of my journey into the hospitality industry.

For as long as I can remember, baking has been my passion- combing my love of art and my fascination with science and precision. 

Before I began working in the industry, I was nervous; what if I got into baking professionally and didn’t love it the way I did as a hobby? But I do love it.

I was always hungry for more knowledge, whether it was why a recipe worked or what else you could make with lemon curd. I knew I wanted to learn more. Since then, I have taken every opportunity to advance my success in the kitchen, learning, volunteering, and working as much as possible.

When it was time to decide where to go to culinary school, I visited many different schools. When I found the Pennsylvania College of Technology, I knew I wanted to go there because they offered the hands-on learning I desired. Using this opportunity to build on my knowledge of practical theory and refine my active skills, I have continued taking every opportunity, including routinely volunteering, studying abroad in Italy, attending trade shows, and working while in college. I want to be the best in my industry, and I will not pass on any occasion to do so.

I plan to continue learning and strive for my career goals. I want to gain experience in the industry by working for a company that stands out among its competitors and is at the forefront of the hospitality industry. I want to learn as much as possible using my skills, continue cultivating my understanding of the field, thrive in a job where I will grow my knowledge, and be a member of a strong team.