Chef at Schmoné

I’ve learned the values of teamwork, patience, and communication during my career. Working in different kitchens with different personalities and work styles, I’ve learned that these are the three key tools that require success in a kitchen.

Advice I received that has stuck with me is that the challenges and obstacles we face are only life lessons that help shape us for where we are today.

My experience at Subway is the reason for where I am today. Subway was where I found the passion I have today because of the joy and excitement I would bring into an individual's life just by making them a sandwich.

Growing up my mom spent a lot of time in the kitchen. The smiles of others whenever my mom would serve someone will forever drive me each day in the kitchen. It amazed me how no matter what the person was going through in life she would make all their worries and pressure of life go away with a meal that feels like “Home”.

Spending my days off with my family helps me find a work/life balance. It is very hard to find that balance, but I am thankful for them and the memory of my mom when we are all together.

When hiring, I look for the drive and determination in taking the work experience with an open mind and always wanting to learn. As well as having the ability to adapt to your surroundings and of course being a team player.

The most important skills to have are the ability to adapt, be mindful of your surroundings, to be patient and to see the whole picture, not just in the now.

I always keep an honest environment all around to motivate my team. Everyday I challenge their minds and teach them different perspectives when it comes to cooking.

I am inspired to continue to work and excel in this industry by the challenges each day brings. It’s different everyday and when I’m able to bring a group of different people together in that moment of a “dinner” rush. Also, the laughs behind the scene when we talk about how beautiful of a service we ran that night, keep me going.

When it comes to continuing to educate myself, I challenge my mind with what the day brings me and be mindful of the day. Also, I go out to all sorts of different restaurants to see different perspectives and taste different flavors.

The one thing I can’t live without to do my job is the passion I have for it; without it, I wouldn't have the drive to get everything done.

Part of professional growth also includes personal growth. Books by Don Miguel Ruiz have been essential to me. An example would be “The Four Agreements”. The practices and guides that were provided in this book have given me tools to manage in the kitchen including, overcoming challenges to becoming a leader.