Share your talents, background and expertise.Certified by the American Culinary Federation, the National Restaurant Association, the American Hospital Association and the certifying board for Dietary Managers, considered by industry professionals as a leader and trailblazer in today’s foodservice and environmental services transformation movement within the healthcare world, while holding an entrepreneurial approach to work. Achieved aggressive operational goals and financial objectives for private school accounts, private member country clubs, corporate hotel chains, healthcare accounts, and juvenile justice accounts providing high quality meals and environmental services while controlling all aspects of business operations and controlling costs. Detailed Profit and Loss experience including projection, implementation, budgets, and operation. Hold a strong business operational knowledge through exposure to diverse business protocols and skilled in all aspects of the food service industry with a strong culinary background. Certified food safety instructor, registered ManageFrist instructor. Specialties: Creole, Cajun, French, Spanish, and Southwestern are my culinary specialties. I also have extensive nutrition experience.