Shontashiwa Dixon, Culinary Arts Program
On My Path: Shontashiwa Dixon, Culinary Arts Program
My path has led me though Alabama field to Evergreen Washington.
I studied Culinary Arts and discovered people have to have passion for the art.
I worked as a Commercial Cook and discovered you need lots of energy for the art.
Jobs:
Line cook Breakfast cook Short order cook Sandwich artist
A path of faith A path of understanding hope and finding it again now, my life is here. My goals are clear.
Tools for my trade:
Chef knife Food Thermometer Pots and Pans
Strengths of my spirit:
Caring Loyal Positive Strong food Cautious
My path is mine alone. Each step forward is mine to take. I will succeed at RTC.