My culinary experience started in high school as a member of the Heat competition team, where we won state-level competitions and participated at the national level. Competing and encountering various levels of talent increased my interest in the field, and it’s where I started to fall in love with food. Thats when I decided to attend one of the top culinary schools in North Miami Florida Johnson and Wales and begin diving deeper. While attending, I started working at Rusty Pelican in desserts and quickly progressed to CDP position after learning all that was available when I received an opportunity to work at the Four Seasons, the biggest opportunity thus far. Excited and open minded I took the jump and didn’t look back. While at the Four Season my partner and I oversaw the lunch service which included a new special every week. This is where my creativity and knowledge really came into play. New soups and sandwiches and special with limited proteins every week! A little over a year passed, and I found myself wanting to provide something different. That’s when I stumbled upon Dirty French in Miami. A fine dining French inspired restaurant that has an original location in New York City and were in the process of opening a new location. I had the fortunate opportunity to join the team where I learned far more classical techniques, knowledge and recipes than ever before. I was surrounded by a group of chefs who wanted to elevate anything and everything. But once again, something wasn’t quite right. Both the work life balance and personal connection were absent. I resumed my search and found Puttshack, often described as Topgolf’s little cousin. This was another restaurant I helped open, but this time from the front of house. Here, I was not only a server, but also an events ambassador, helping to build the standard for future Puttshack locations. When my family needed support, I returned home and cared for my grandmother, who became my first client. This experience showed me the value of personal connection and inspired business ideas for sharing my food while working at The Conche. An upscale chocolate- based restaurant with specially designed chocolate lab, where I was stationed. Now, initially I was not excited to be working with chocolate, but I quickly learned how delicate of an ingredient it was. The history and the art of chocolate is truly amazing. Being inthat lab with glass walls, where all eyes were on me, gave me the chance to talk to customers and invite some into the lab. Being able to provide such a memorable night for so many people, it finally gave me the courage to start Soulstice Treasures, where my new goal is to give you your time back!