EXPERIENCE
ACCOUNT EXECUTIVE/PUBLICIST - ON THE FLY COMMUNICATIONS
Present
With constant up-to-speed involvement in the food world that is, I am developing great, creative media ideas and placing pitches accordingly for our restaurant, personality and product accounts.
Hands in all things food and drink.
More to come.
LINE COOK - KYU MIAMI
CHEF MICHAEL LEWIS, CHEF RAHEEM SEALEY
August 2018 - December 2018
Following Gramercy Tavern, with a temporary move back to Miami, I ventured into my first line cook position. To put simply, I fell in love. As most chefs will say about working in the kitchen, you can either do it or you can't. It is either in your blood or it's not. Summarizing all I learned at KYU is a challenge. Instead I like to highlight some of the greatest takeaways from my mentors:
- Give 110% during every service, and cook because you love it. Cook for yourself.
- Perfect your station, and keep your eyes on the next step. It is never too early or too late to learn more.
- Ask questions. Accept what you don't know and build on that.
- Watch everyone around you and note technique. Watch prep, watch the butcher, watch pastry. You never know when you'll be needed.
- Work clean. It matters.
- Say yes to new opportunities.
- Treat your ingredients right, and with love.
- Be early. Stay late.
- Mess up? Try it again, and again.
With the mentality above, I was able to build an impressively large skill base in the five months I was honored to spend on the line at KYU alongside a group of talented cooks.
RESTAURANT INTERN - GRAMERCY TAVERN, UNION SQUARE HOSPITALITY GROUP
June 2018 - August 2018
Back of House:
PM Prep Cook
Executive Chef Michael Anthony, Chef de Cuisine Howard Kalachnikoff
Front of House:
Back Waiter
Hostess
Observation Trails:
Captain Server
Front Waiter
Back Waiter
Bartender
Sommelier
Beverage Director
Maitre D'
Reservationist
INTERN - THE DOOR | AN IDEA HOUSE
January 2018 - May 2018 (Current)
Creative Relations & Social Media Intern
At The Door, I worked with the Creative Relations, Public Relations and Social Media teams on restaurant, hospitality, entertainment, product and personality accounts.
Highlight accounts include:
Quality Branded Restaurant Group: Don Angie, Quality Italian, Quality Eats, Quality Meats (NYC)
Lilia - Missy Robbins (NYC)
Nutrish - Rachael Ray (National)
Dō, Cookie Dough Confections (NYC)
The Pontchartrain Hotel (New Orleans)
South Beach Wine & Food Festival (Miami)
Fairgrounds Coffee Roasters (Chicago, Los Angeles)
Starr Restaurants (NYC, Philadelphia, Los Angeles)
Sherry B Dessert Studio (NYC)
INTERN - BASCOM COMMUNICATIONS & CONSULTING LLC
January 2017 - May 2017
At Bascom, I worked as a public relations and marketing intern. I assisted the consultants with a variety of projects such as daily news clips, editorial analyses, and social media posts (i.e. Facebook, twitter). I also worked the front desk where I assisted clients, answered phone calls, delivered messages to consultants and assured organization and cleanliness throughout the office environment.
SOCIAL MEDIA ASSISTANT - GREEN THUMBS FOR HEALTHY BODIES
September 2016 - April 2017
Green Thumbs for Healthy Bodies is a nonprofit dedicated to reestablishing our connection to food, particularly in food desert regions. They empower communities to maintain healthy lifestyles through garden education and supporting the efforts of community gardens and local farmers. Through collaboration amongst our local community agriculture network, they make these resources accessible to a wider audience. I worked with Green Thumbs on their social media sites, mostly focusing on Facebook and Instagram as well as flyer and brochure design. We worked as a team to bring creative ideas together to develop logos, slogans, and social media posts to target multiple audiences and get the community involved.
WRITER - THE ODYSSEY ONLINE
August 2016 - January 2017
The Odyssey Online democratizes content, giving people the opportunity to share what’s most important to them and their communities, enriching everyone with broader, more honest perspectives on topics they care about. I wrote weekly articles for The Odyssey Onlne, that can be viewed HERE
FRONT OF HOUSE - GREEN EGGS CAFE
April 2016 - August 2016
Green Eggs Cafe is a family-friendly breakfast & lunch restaurant in Aventura, Florida. I worked primarily as hostess, and occasionally as barista and waitress. My work at Green Eggs Cafe greatly impacted my awareness of the importance of highly functional team work, organized management, and employee reliability.
FRONT/BACK OF HOUSE - RAW REPUBLIC MICROJUICERY
August 2014 - July 2015
Raw Repubic is a microjuicery that opened its first location in Aventura, Florida in 2014, shortly before I began working for them under the employment of Jesse Gimmelstein - the brains behind the business. At the time, Raw Republic was a start-up business run by a group of brothers in their 20s who wanted to focus on the concept of cold-pressed juicing and vegan diet. Working with Raw Republic during their earliest stages gave me great exposure to the fundamentals of starting a business and growing it from the ground up. I learned about problems that arise in the early stages and how to overcome them as a team. I also assisted with introducing Raw Republic to the community through multiple social media platforms such as Instagram and Twitter. Today, the business has grown to 4 locations.