My career has not followed the traditional recipe and that is exactly what makes it interesting. I have spent my time mastering fast-paced work, handling physically demanding tasks with precision, and staying calm when things get busy. Now I am ready to channel those skills into the art of pastry. I believe great chefs are built through curiosity, consistency, and countless hours of practice, and I am excited to start that journey with a team willing to teach someone who is eager to learn.