Professional Accreditations Certified Culinary Professional (CCP) (International Association of Culinary Professionals) Food Management Professional (FMP) (National Restaurant Association) Professional Certifications Certificate of Sanitation – ServSafe (National Restaurant Association) Certificate of Nutrition (National Restaurant Association) Food Manager Professional (National Restaurant Association) Certified Raw Food Chef (The Ekaya Institute of Living Food Education) Certified Raw Nutritionist (The Ekaya Institute of Living Food Education)
Expertise Area
Specializing in: •Writing diet plans for special needs clients •Reaserch and advanced Culinary Education •Food & Beverage Consulting and managment •Restaurant start up and concept design •Menu and recipe writing
Raw food cuisine
Expertise Area
· California Roll: avocado, crab meat, cucumber. · Tuna Roll: Tuna, wrapped in rice and seaweed. This same combination is used to make plain rolls with any other type of fish. · Spicy Tuna Roll: Tuna, spicy sauce (mixture of Japanese mayonnaise and sriracha) · Kamikaze Roll: Tuna, yellowtail, spicy sauce · Philadelphia Roll: Salmon (either raw or smoked), cream cheese · Cucumber Roll: Sliced cucumber. Vegan. · Egg Roll: Sliced Egg Yellow. Vegetarian.
