Adriana Arauz-Rosiles

Working in the culinary field for 12 years in many different environments. From busy bakeries on market street in San Francisco, to cake boutiques in Fresno and internationally in hotels in Iraq. The main thing I search for in a job is a from scratch product. Le Cordon Bleu graduate, San Francisco February 2014. Perfect attendance, with supplementary classes in sauces and sandwiches etc. under my belt. Huge on team building, food safety, and always looking for a new challenge. I love working with people. My ultimate goal is working towards a better future in food. Also skilled in retail sales, customer service, and merchandising.