The first day of classes in the Culinary department was the beginning of a new chapter in my life. I spent a year getting my certificate in the Culinary program. I made some fantastic friends and learned some essential skills.
What made SCC the right fit for you?
Born and raised in San Diego, I began my culinary journey after college at Arizona State University by attending Culinary Arts classes at Scottsdale Community College.
Tell us about your time at SCC.
I spent a year getting my certificate in the Culinary program. I made some fantastic friends and learned some essential skills.
Tell us about your favorite memory of SCC.
The first day of classes in the Culinary department was the beginning of a new chapter in my life.
What value has SCC brought to your personal life and/or career?
SCC has brought knowledge and confidence to my life and career.
Tell us what degrees or certificates you earned or what types of classes you completed at SCC.
I completed a Culinary certificate.
Tell us about your journey after graduating from SCC.
I took a job with Fox Restaurant Concepts at their flagship restaurant Olive and Ivy, in Scottsdale. Soon after this experience, I moved to New York City where I gained experience at some of the best restaurants: Nugatine, Craft, Danji, Commerce, Collichio and Sons, Il Ristorante Rosi to name a few. I became the Chef de Cuisine at several restaurants before landing my current job as Executive Chef of Terroir in the heart of Tribeca.
My passion for sustainable growers and producers has influenced the menu at Terroir to have a local-first mentality. Always changing with the seasons, the menu at Terroir can now live up to the high expectations the wine program has heralded for many years. I have been here for four years and we plan to expand to other restaurants in the city.
What advice would you give others embarking on their college journey?
Knowledge is everything, it gives you the confidence to take the leap in life.