My professional journey spans over two decades in the hospitality industry. I began working as a teenager at a bar in Mexico, where my fluency in both English and Spanish helped me secure a job as a busser. I worked hard with a can-do attitude and was quickly promoted to lead bartender. Still being under 21 when I returned to the United States meant I could no longer bartend. I worked for a little while as a server, then embarked on a five-year journey through all of the areas of the line. I soon became a jack-of-all-trades and found myself filling every role in the restaurant. I eventually moved-on, returning to the front-of-house and growing into managerial roles. My comprehensive restaurant knowledge and work ethic culminated in a role as General Manager of a farm-to-table restaurant in the Snoqualmie valley, where I collaborated with local farms and vendors.

As a leader, being bilingual has allowed me to address language and cultural barriers that otherwise would create divide among staff. I pride myself on bridging these gaps to create cohesive, unified teams with a sense of mutual respect and understanding. In my most recent role as a seafood sales representative, I leveraged my language skills to build strong relationships with clients and make them feel heard. By speaking with them in their native language, I have been able to provide guidance and build connections with several incredibly talented chefs.

My communication skills extend beyond just speaking two languages, however. The ability to build rapport and connect with people is valuable no matter which language I am speaking. From training staff in leadership roles to exploring different proteins as a sales rep, it is that human element that has enabled me to be successful. These experiences have reinforced the importance of effective communication and inspire me as I embark on this new venture as a food protection manager instructor.