A graduate from the world renowned Ballymaloe cookery school in
Ireland, I took my newly learned skills and started my travels.
Working as a chef in
Europe and Australia, I eventually settled in South lake Tahoe
where I began my training as a baker in 2008.
Realizing California was where I would now call home I went from
South lake to San Francisco. I began work in thee Michelin awarded
restaurant Spruce where I worked as part of their pastry team.
I left Spruce to follow her dream of running my own business.
Taking a step out of the conventional kitchen whilst still getting to
do what I love I took steps towards starting my own catering company. My business, Rise and
Dine SF caters to the corporate world in San Francisco.
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