After attending the School of the Art Institute of Chicago, I began working in bakeries due to my culinary curiosities, as well as the kindred nature of food production and art creation. Since then, I've adapted to many different kitchen environments, such as bakery production to serving food, and am currently working part time as a personal chef. My passion for food has always paralleled my innate desires to feed and help others take care, and luckily this current position has provided a creative confidence in the kitchen that encourages me to reach out and share my services with others. Currently, I'm in charge of creating a weekly menu that is seasonally inspired as well as health conscious, where I handle all ingredient inventory and hold responsibilities that are included but not limited to: tending to the cleanliness of the work space, grocery shopping, and meal prep for the residents. I'm also comfortable with other household chores such as organization, laundry, etc.