University of New Mexico
BBA- cum laude , BBA- cum laude
- December 2014
The John Cooper School
- May 2010
Radical Eats , Houston, Texas
- May 2015
After reading about the vegan fajitas and fresh cucumber margaritas, I knew I had to be a part of the Radical Eats crew. A laid-back environment, we were focused on sustainable buying, promoting a plant-based diet, and creating dishes that were unique to our restaurant. I developed the spring seasonal drink menu, which featured the new crops of strawberries, rare varietal citrus, and herbs, sourcing ingredients from small growers or foraging from urban gardens. Radical Eats closed in late May.
Banquet Lead Bartender
Hotel Andaluz , Albuquerque, New Mexico
- November 2014
Hotel Anzaluz, consistently rated in the top ten hotels on TripAdvisor, is a major venue for weddings, small banquets, and seasonal parties (Halloween, New Years, etc.) As a banquet bartender, I created specialty drinks for events, working with the head of banquets and event manager. During events, I prepared drinks for parties of 25 to 250 guests, maintaining a bank and performing all of the set-up and tear-down associated with the event. I left the position ahead of my return to Texas after graduation.
Culinary Manager, Pastry Chef
Nu Asia Vegan , Albquerque, New Mexico
- June 2014
I joined the Nu Asia team early on, and developed the raw desserts, Indian-style curries, and pickles (kim chee, banchan, seasonal). Outside of the kitchen- I was on the line during dinner service four nights a week- I met with growers in Albuquerque and New Mexico to make sure we always had the best quality fresh tofu, vegetables, and herbs. I left the position due to conflict with my summer school schedule. Nu Asia closed in early 2015.