Line Cook, Cura Hospitality
Briefly describe your job and responsibilities.
I prep and cook food to order for customers.
What does a “typical” day at work look like for you?
I come in at 10:30 am and prep before the lunch rush. After lunch, I make sure everything is ready for the dinner rush. Around 6 pm I start cleaning for when we close at 7 pm.
What was your first job?
My first job was when I was 16, at McDonald’s. I was a cashier.
When did you know this industry was right for you?
I had worked at lot of kitchen jobs, but it wasn’t until I worked at a high end catering company that I realized it was what I want to do for the rest of my life.
Briefly describe your career path and how you got to where you are today.
I started working in fast food and short order cook jobs. When I moved to Pennsylvania, I got a job at a high-end catering company and fell in love with cooking beautiful food. From there I want to culinary school and joined the ACF. After I graduated, I worked for a job that let me cook great food but also gave me benefits. That is what lead me to the job I have now.
What is your favorite part of your job?
I love interacting with the residents that live in my building. Many of them a very happy to see me every day.
What is the most challenging part of your job?
The most challenging part is during dinner rush. We get a lot of pre-orders and trying to fill those orders and make the food for the walks can be hard at times.
What advice would you give to students interested in your profession?
Work in different kitchens—fast-paced restaurants, catering jobs, food trucks, health care kitchens, etc. There is no cookie cutter job in the culinary arts. Find what fits you and your needs.
What achievement are you most proud of?
I am most proud of graduating from culinary school.
What do you like to do outside of work?
I am very involved with my local ACF.
What is your favorite food to make or eat?
I love Asian food. It is my comfort food.
What’s at the top of your bucket list?
I want to own my own food truck.