I’m a passionate chef-in-training who respects the craft and the customer. I learn fast and I’m big on systems - color-coded boards, cross-contamination control, clean-as-you-go. For me, professionalism means choosing the right board for the job, not just the available one. My goal is simple: deliver safe, consistent food that guests trust. I’m ready to grow, take instruction, and earn my place on your brigade.