Luckily I had some great mentors along the way that gave me a chance to move into different roles and learn every aspect of the kitchen. Most female chefs were pastry chefs, which is definitely not the case now. Especially for me -being a woman in a male-dominated field, 20 years ago was a very different environment. You work hard, put in the long hours and hopefully good things come your way. In September 2015 I was offered the job of Executive Chef, which I excitedly took. After being with III Forks for 5 years, I was presented with the opportunity to be the Chef De Cuisine at ZED451. My fine dining experience led me to III Forks Steakhouse in Jacksonville where I worked my way from line cook to Sous Chef before moving to Chicago to accept the Executive Sous Chef position at III Forks Chicago. I then started on my culinary journey at Sawgrass Marriott Resort and Spa in Ponte Vedra Beach, Florida, where I worked my way through all culinary outlets, and landed in Fine Dining. After recognizing my calling, I left my Political Science and Criminology program behind and graduated from Florida State University in Jacksonville with a degree in Culinary Management. I began my culinary career after discovering a passion and love of food and preparing meals for family and friends. So, before we jump into specific questions about the business, why don’t you give us some details about you and your story. Today we’d like to introduce you to Andrea Williams.
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