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I’m originally a resident of Lancaster, Massachusetts and graduated high school in 2001 from Nashoba
Regional in Bolton, Massachusetts. Before college I gained culinary arts skills working in various food service
establishments and through pastry and culinary arts trade courses. Committed to professional advancement, I
pursued my passion for the culinary arts at Johnson & Wales University in Providence, Rhode Island.
The civilian education I’ve completed includes an Associates Degree in Science in Culinary Arts, Bachelors
Degree in Science in Food Service Management and a Masters Degree in Business Administration in Global
Business with a concentration in Organizational Leadership. While enrolled I took advantage of internship,
summer work experience, study abroad, and cooperative education opportunities. I graduated in 2006 with a
grade point average of 3.8.
September 12, 2006 I was sworn into the United States Army to be a Soldier, serve my country, travel and continue
with education. Basic Combat Training was completed at Fort Jackson, South Carolina. I moved forward to
Advanced Individual Training (AIT) at Fort Lee, Virginia where I trained to be a Food Service Specialist, 92G. I
graduated AIT in the top ten percent of the platoon and achieved the Physical Fitness Badge. I distinguished
myself from my peers in AIT and was selected to be assigned to the Pentagon. I performed duties at the Army
Executive Dining Facility for the Secretary of the Army, Chief of Staff of the Army, Vice Chief of Staff of the Army,
Sergeant Major of the Army, Senior General Officers, and civilians of equivalent rank. Currently I’m at Fort Myer
as an Enlisted Aide to MG Champoux, the Chief Legislative Liaison.
Notable military accomplishments include: Earning the title of Jr. Enlisted Aide of the Year in 2009, Placing 2nd in
the 2008 Culinary Olympics with USACAT earning a total of 13 Gold Medals overall, Treasurer for the Fort Myer
BOSS program and Soldier of the 3rd quarter for OAA in 2007. Additionally, I earned a 2 Gold Medals in the Fort
Lee 34th Annual Culinary Arts Competition and a Silver Medal in the International Military Grand Prix in England in
2007.
Short term goals of mine are to become a Certified Executive Chef and to attend household management courses
with Starkey. Long term goals are to retire a high ranking Officer and Dietician in the Army and to impact and
transfer expertise onto future Soldiers.
Some of my favorite hobbies are volunteering, hiking, traveling, running, and rafting.
Regional in Bolton, Massachusetts. Before college I gained culinary arts skills working in various food service
establishments and through pastry and culinary arts trade courses. Committed to professional advancement, I
pursued my passion for the culinary arts at Johnson & Wales University in Providence, Rhode Island.
The civilian education I’ve completed includes an Associates Degree in Science in Culinary Arts, Bachelors
Degree in Science in Food Service Management and a Masters Degree in Business Administration in Global
Business with a concentration in Organizational Leadership. While enrolled I took advantage of internship,
summer work experience, study abroad, and cooperative education opportunities. I graduated in 2006 with a
grade point average of 3.8.
September 12, 2006 I was sworn into the United States Army to be a Soldier, serve my country, travel and continue
with education. Basic Combat Training was completed at Fort Jackson, South Carolina. I moved forward to
Advanced Individual Training (AIT) at Fort Lee, Virginia where I trained to be a Food Service Specialist, 92G. I
graduated AIT in the top ten percent of the platoon and achieved the Physical Fitness Badge. I distinguished
myself from my peers in AIT and was selected to be assigned to the Pentagon. I performed duties at the Army
Executive Dining Facility for the Secretary of the Army, Chief of Staff of the Army, Vice Chief of Staff of the Army,
Sergeant Major of the Army, Senior General Officers, and civilians of equivalent rank. Currently I’m at Fort Myer
as an Enlisted Aide to MG Champoux, the Chief Legislative Liaison.
Notable military accomplishments include: Earning the title of Jr. Enlisted Aide of the Year in 2009, Placing 2nd in
the 2008 Culinary Olympics with USACAT earning a total of 13 Gold Medals overall, Treasurer for the Fort Myer
BOSS program and Soldier of the 3rd quarter for OAA in 2007. Additionally, I earned a 2 Gold Medals in the Fort
Lee 34th Annual Culinary Arts Competition and a Silver Medal in the International Military Grand Prix in England in
2007.
Short term goals of mine are to become a Certified Executive Chef and to attend household management courses
with Starkey. Long term goals are to retire a high ranking Officer and Dietician in the Army and to impact and
transfer expertise onto future Soldiers.
Some of my favorite hobbies are volunteering, hiking, traveling, running, and rafting.
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