My experience in the beginning of my high school career has been one of many achievements courtesy of my supportive mentors, dedicated teachers, family, and friends. During the summer before my freshman year, I enrolled in Culinary Camp at Estrella Mountain Community College. I was grateful to be accepted and awaited anxiously the opportunity to learn under Steve Griffiths, the instructor and coordinator of the Culinary Department. I was fourteen at the time and would be interacting with students older then I, and despite the age difference I took pleasure from the Camp. I learned things such as knife skills and refined my techniques and knowledge in a professional kitchen. My most sought after part of the camp was the banquet at the end of the two weeks. I gained an understanding of the aspects required to run a professional kitchen. I thank Chef Steve Griffiths as well as Western Maricopa Tech Prep Consortium for the opportunity which ultimately will lead to any success I obtain in the future.

Through the Culinary Camp I became involved with the 2006 World Pastry Forum. I volunteered over 100 hours for the event. I worked along with the Carymax Team, the world class producer of culinary events like the Food Network Challenge. With Carymax, I set up the competition kitchens and the forum class rooms.

I meet many well achieved pastry chefs like Keeghan Gerhard, Master of Ceremonies for the Food Network Challenge; Donald Wressell, Chef for Godiva Choclatier; Sebastian Canonne MOF, and Jacque Pfeiffer, the founders of the French Pastry School of Chicago. I also served the judges during the Competition which was an experience in itself. I truly became committed to this event and couldn’t wait to return 2007.

My freshman year I enrolled in the “Food Service” course instructed by Deborah Schlensig. This class allowed me to practice my desired profession on a daily bases along with experiencing high school. The class was a review of the basics; but, I also reviewed my understanding by teaching others about the field. Mrs. Schlensig was an amazing teacher who was extremely committed to her students and I truly enjoyed her as a teacher. That same year I joined the Culinary Club, and was elected as one of the two event coordinators. The Club, assisted by faculty advisor Kiana Ramos, would cater on campus events as well as sale certain things during the year. My freshman year allowed me to begin to grow into my career.

The summer before my sophomore year, I again enrolled in the Culinary Camp at Estrella Mountain Community College. The camp focused more on the aspects of the Culinary Field. We learned various techniques like bread making and cake decorating as well as ice carving. I have brought away a work ethic and knowledge which will lead to my future achievements. I want to thank Western Maricopa Tech Prep Consortium, Estrella Mountain Community College, Chef Griffiths, Lisa, and all coordinators for the opportunity.

I was invited back to work for the 2007 National Pastry Team Competition and Forum that same summer. I worked along side Carymax the entire ten days this year and again enjoyed the people I met and worked with. I was so committed to the Carymax team that I am now a part of the team. I was invited by the team as well as Michael Schnieder, the producer of Pastry Art and Design and Choclatier magazine as well as the president of the Carymax Company. This is an extreme honor to belong to such an elite company and to be respected by such a high regarded person as Michael Schneider.

My goal is to become a leader in the culinary field as well as respected person in others lives. I would like to go to culinary school and some day pass down my enthusiasm to others. I owe all my achievements to God, my friends, mentors, instructors, and especially my family who has supported me from the very beginning with what ever I require to achieve my goals. I look forward to the future with a strong sense of commitment that everyone who has a goal like mine aspires to achieve.