Share your talents, background and expertise.I am began cooking with my grandmother at a young age, helping her in the kitchen when she'd make family dinners. I come from a Caribbean and American Southern background. I eventually went to the Culinary Institute of America in Hyde Park, NY where I earned a bachelor's degree in Hospitality Management. While attending the CIA, I had an opportunity to learn about various regional cuisines and high volume cooking. I have been working in the restaurant industry since I graduated in 2011. I've also worked in catering and with molecular gastronomy techniques.