Certified Estate Manager/Chef

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Will go anywhere for the right position

I was born in Jamaica to my parents, who at the time were considered old or late to have children at the ripe old age of 24. I am one of 6 children.  I am of African, Jewish, and Native American decent and can trace my family genealogy back many generations, to the time of slavery.  My parents raised me and my siblings to be loving, kind and to never quit at anything we are doing until we have seen it through. I greatly value my family – both immediate and extended, without whom my goals, standards and morals would be polluted. I value genuine conversations that allow me to connect with people.  My family moved to Brooklyn, NY when I was 7 and this is where I spent the remainder of my youth.

Mother’s mom was a stay-at-home wife taking care of their seven children, and her Dad was a baker, quite a famous one in Kingston where they lived. My mother was a nurse and my Dad was a police officer in my younger years and then he became a Truck driver. His Dad was a carpenter and a farmer. He made the dining set that my siblings and I ate on as children.  I guess you could say that being of Service is in my blood, looking back on all of the ways my parents were of Service to others!

I first started to cook at the age of five, and housekeeping was a must in our family.  We cleaned all the time because my mother was very obsessed with the house being shiny. I did not care for organization until I was living on my own at 24 and I realized that my mother had rubbed off on me I began hating to see things out of its place. I was five years old when I realized that I wanted to be in service, I just did not know to what level. Shortly after this realization, my journey began in the kitchen with my mother.  I was trained in the art of cooking Jamaican cuisines and subsequently how to make most of our country’s baked goods. But it did not register for me that this was my passion until the age of 16 when I planned and executed my parents’ 24th wedding anniversary.  I wanted them to feel special, so I hand-selected nice outfits for them, set the table, and made their anniversary dinner.  I spent 3 days carving a candle which my mother kept until I was 28.

I love food of any sort, and have developed a passion for good food over the years.  I love French foods as well as Italian and Asian, and of course Jamaican.  I have always thought of how great it would be to be a world pastry chef, I still dream of people flying from all over the world just to have my desserts and pastries.  I am a very creative individual and am passionate about

I believe that it is my integrity and my genuine love of the Art of Service that makes me right for this profession. I prefer my work style remains true to who I am, which is calm and intentional.  I pride myself on always being on-time and punctual.  I remind myself on a daily basis to tell the truth at all times and to never compromise my integrity or the integrity of others.  I strive to give 100% at all times, and in all ways. The morals that have been instilled in me are channels of my past, present, and future.

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