mroybal

I have had a variety of jobs prior to entering the hospitality industry. From Life Guard to Computer Tech I couldn't find anything I liked. I finaly decided to do what I always wanted to do since I was a kid and decided to start cooking. Due to my age I went to the California Culinary Academy in San Francisco. Considering I knew next to nothing I learned very little about cooking but I did learn what to expect and what would be expected of me. After Graduation I worked at the Lark Creek Cafe in Walnut Creek. Here is where I learned to cook. 200+covvers on an average night and my first night on the line was Christmas Eve on the Forno. Later I moved to the NApa valley and worked for a variety of restaurants until I was offered my current position as Sous Chef of Pizzeria Tra Vigne in St. Helena.