I was hired to make and serve drinks outside to the golfers but quickly became a waitress in the restaurant as well. I learned to work with different kinds of people and to work quickly in a fast paced environment. I was also responsible for training multiple employees.
Coordinating the schedule and managing the operations of the Farm to Fork Culinary and Demonstration Stage at the Central Washington State Fair. Recruiting local chefs, family cooks, producers and food artisans to present a recipe or process for a live audience.