I started my culinary professional route by interning for two different restaurants, in New York City, one for Spanish cuisine and one for American cuisine. After six months at these locations, I then began private catering events and healthy meal prep for the busy personal lifestyle. Here I infused the flavors from all over the world into the creation of different works of food art. Even though I found great success in this something was not quite right, something was missing. As I was on my culinary journey I simultaneously began my spiritual walk. So my cuisine began to take the same road, yes the Kosher Detour, but with a twist. Now I could take my international food experience and bring it to elevate the Kosher plate to an Oasis of flavor. So I found my spiritual calling, and as Hashem /”God” works his glorious ways, I now found my fulfilled food calling, as well!