- 11 Westside, May-June 2019
- Line cook at the high end, 120 seat Mexican restaurant owned by Chef Esdras Ochoa
- During service worked tortilla, taco assembling, garde manger, and patissier stations
- Covered every part of prep, ensuring proper organization and cleanliness with every task
- Managed time efficiently, sometimes covering multiple stations when short handed
- Check In Taipei, July 2019
- Worked the fryer at the fast casual, 80 seat Taiwanese restaurant
- Get Low Dumplings, Jan. 2018
- Rotated between plating and front of house at the dumpling pop-up restaurant
- Cooking Night, Mar. 2018 – Present
- Plan, iterate, and execute on recurring dinner parties run by me and one other, each with an entirely different menu
- One recent example was a 6 course tasting for 8 guests with a theme of health, clocking in at 1076 calories, 60g protein