Post graduation, I was hired after completing a six month sales and marketing internship at a high end hotel. After expressing interest in becoming part of the food and beverage team to the general manager, I was hired under new management as a junior F&B manager. Shortly after I was promoted to a F&B manager. Within  that first year I showed further interest in pursing a position within the catering team and hosting events for the restaurant, where I recognized an unmet potential to gain more revenue for the department. I was then promoted to the Private dining and hospitality sales manager. As I took on responsibility to fill  event spaces with numerous times a week if not a day, I increased revenue for the restaurant by over 20%.

During this time I was intrigued and inspired with the progression of controlled environmental agriculture in urban cities. I was becoming disheartened by the quality of food used to be sold at a premium, and I understood the problems that will arise in our near future between population growth and the volatile produce production farms of our country and the world. I chose to take my ambitions and put forth my energy and knowledge towards an industry that looks to create proactive solutions. After taking a few courses at the New York botanical gardens and volunteering my time at a hydroponic farm I was hired to be a farmer for the annual  Next Generation apprenticeship through Square Roots Grow. The program will be ending soon, and I am looking to continue my CEA career path with a focus on operations management and quality control using sanitary design.