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My Short term goals

My Long term goals

My current short terms goals include 

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  • Use my experience to be Head Pastry chef of a high volume (French and American) focused restaurant with a bakery / or in general a fine-casual dining restaurant to work in for at least three to five years (2020-2025) and grow my catering company within my free time and travel. 

  • I plan on obtaining my short term goal by researching the type of restaurant environment best fits me and will benefit my career as a chef most (high pay, stability, a learning environment, etc) and then going head first for the job I want, while using my free time to travel, network and build a trusted community of artist/chefs to work with. 

 

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Having now graduated, I have a 5-year plan to work for New York's top pastry shops and finally own his own Bakery and then a fine dining restaurant within the timeframe of 20 years, by at least 2/15/40. Passion, love, finesse, and creativity are some of his best attributes. I also plan to retire and become a local NYC food critic or maybe even a culinary instructor within the timeframe of 45 years, by at least 2/15/55.

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I plan on building a team of committed chefs and industry leaders who have experience in marketing, kitchen technology, strong baking skills with a focus on classic french desserts, strong culinary skills, willingness to grow, an open mind to be creative, share culinary techniques and skills advancements with our team, and have overall great leadership qualities. 

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