I went to Romulus High School in the suburbs of Detroit, Michigan. The school was well known for it’s culinary program. I not only studied everything I could to become a well rounded Chef; I even studied ice carving!
In 2004 I won 3rd place in the Plymouth Ice Carving competition and was pretty proud of myself 😉
After High school I began a journey of higher education at The School of Culinary Arts of Le Cordon Bleu in Chicago, Illinois; where I really learned what it meant to shine. While there I met Wolfgang Puck and was fortunate enough to be selected to work for him on some of his events.
For my internship at Le Cordon Bleu I worked at Disney World in Orlando, Florida. There I learned what it really meant to work on the line and move at a high stressed pace. We often served groups of 500 plus in a matter of hours.
I returned to Chicago after my internship at Disney and graduated from Le Cordon Bleu in 2008. Soon after, I was asked by one of my teachers to help them start their own Italian restaurant, so I worked there for nearly 2 years.
After my time there I made my way to San Antonio, Texas; where I began, and still currently; work as a kitchen Manager for Landry’s Chart House…atop The Tower of America’s in scenic downtown San Antonio.
Thanks for taking a moment to view my travels up to this point in my life of cooking.
“Boom boom…” – Chef Nedra