I started my career with an associate degree in culinary arts at Johnson & Wales University.  I graduated with my master’s degree in art history at Lindenwood University in December 2022. Here, I completed a study abroad course in Italy. I also graduated in 2007 with a BA in Art Education from California State University of Northridge. 

I had the opportunity to work with global industry leaders. I taught art history I & II (prehistoric to contemporary) at Minzu University, Beijing, China. I was able to develop these courses in a short period of time with the assistance of Cengage publishing access to their PowerPoints, and quizzes using “Gardner’s Art Through the Ages a Global History”. Through my master educational journey, I have developed new resources to include non-Western canon. My research paper investigates first year approved general education art history courses distribution of Western and non-Western art. My research investigated twenty-seven public universities evenly distributed across the United States that offer four-year BA undergraduate programs. The focus was on the application of approved first-year general education (GE) art history options. I focused on the application of GE requirements available to first-year students to help them develop a multicultural competency. The list of resources to complete my paper has been valuable information and assisted me to continue to be an advocate to introduce non-Western art with Western art, support diversity courses, and help diverse students see themselves in the academic institution’s curriculum.

I worked as a visiting Chef at Woosong University during 2011. Here I taught students American, Italian, and French cuisine. I converted recipes from US measure to metric system. During 2016, I was trained by master Korean Chefs at Jeonju University’s training program for the professors who are in charge of establishing Korean cuisine courses overseas.

I have worked for twelve years as a lecturer at the University of Houston, Conrad N. Hilton College of Hotel Restaurant Management. Here, I taught Food Service Production and Operation course lecture and laboratory sections. I introduced students to international foods. In my lesson plans, students were allowed to experiment with their dishes from around the world. Students learn from Korean and Japanese guest chefs. I enjoy being an instructor and interacting with students. My goal is to continue to combine my passions: Art, Hospitality, & Education because my managerial skills in the hospitality transfer to art education and my art education skills transfer to art. For instance, as a hospitality educator, I taught students to create plate presentation based on color, shape of the food, texture of food, and balance food through portion control. 

On my personal time, I volunteer to help dogs find there forever home.