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Gregory Collier
Member-submitted profile Member since: June 30, 2010
began my pre-professional career in Memphis, TN working at a small family owned restaurant. There, I worked my way from prep cook to kitchen supervisor in 2 years. I continued to work as kitchen supervisor, escalating my interest in hospitality. My culinary aspirations sparked and I was prompted to pursue them in Arizona. I moved to Phoenix in July 2007 and enrolled in the culinary program at SCC the fall of 2008. I have been immersed in my love for food since then. I have continued to improve my skill set and knowledge level since my first day of school and have increased my position level with each new job. While working a demanding schedule I have been attending school focusing on culinary arts and Hotel and Restaurant management. I received my associates in culinary arts the summer of 2009 and will be completing my Bachelors the spring of 2011, attaining my B.S in three years. I have done both full-time work and school, all while maintaining a minimum GPA of 3.0.
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Associates, Scottsdale community college
Culinary Arts

Bachelors, Northern Arizona University (Flagstaff, AZ)
Hotel and Restaurant Management

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