COOP

I was immersed in different food service industry to broaden my knowledge on food preparation and techniques. I had my COOP Internship at Cin-cin Ristorante and Bar for 6 months and at Cactus Club Cafe for 3 months.

Ceviche

I plated this dish as part of the Cold Apps station. This is a popular Spring time menu and was one of the best sellers during my stay at Cactus Club.

Caesar Salad

I made and plated this salad in Garde Manger station at Cin-cin Ristorante where I had my COOP. It is made up with baby gem lettuce, house-made caesar dressing, sourdough croutons, shaved parmesan cheese, anchovy fillets, chopped parsley and chervil.

Burrata

This first course dish is composed of burrata, grilled fife bread, slices of bison cured meat, chicories, radicchios, and frisee.