Brandon Bruinsma

I began my culinary career at the age of 14 in my father's restaurant. He was an executive chef his white life and began learning from him. I trained under chef tommaso gargiulo at peppercorns restaurant in Worcester. I am a from scratch chef. I have written and developed menus, monitered my food cost, food waste, as well as labor cost. I strive on building an efficiently functioning kitchen with an emphasis on food quality and consistency. I have worked in corporate setting and family-owned. I have worked for restaurants, nursing homes, hotels, a non profit training atmosphere and in an assisted living setting. Cooking is my passion. I have my manager ServSafe certification, my choke saver, my food allergy awareness, and my CPR certification.