Speaks English, Spanish

I have been cooking since an early age at my father's restaurant serving between 5 to 200 people a night, I then moved to Oakland California where I studied classical french cuisine and pastry as well as world cuisine for a well known catering company where I promoted to sous and pastry chef. Serving anywhere from 25 to 5, 000 people per event, I assisted in curating the events from decor concept to food displays, staffing and event setup, breakdown, driving food, supplies and staff to and from the events. I retired from cooking after more than 14+ years both for our family restaurant and catering. I now cook for my wife and kids. I then started working for a state to state delivery service driving cargo vans, private cars and a 26 foot truck. I became a professional driver with this. I now work on-call for a moving company in Los Angeles California.