TELL US ABOUT A FAVORITE PROFESSIONAL EXPERIENCE YOU HAD WHILE SERVING AS EXECUTIVE CHEF & FOOD BEVERAGE DIRECTOR FOR MARRIOTT HOTELS.
My favorite experience was working at Georgetown University Conference Center 1991-1995. We served over 2,000 customers a day out of four kitchens - a cafeteria for hospital employees, 1000-seat banquet room, sports bar, and fine dining room. A large organization like Marriott also provided me Executive Chef opportunities to oversee events at the Saudi Embassy such as Saudi National Day for 3,000 guests and a Ramadan celebration for 6,000 guests.