I have started off in the yachting industry back in 2016 as a junior stewardess and I made my way up to Head Housekeeper until recently.I really enjoyed this departament but I have been passionate about cooking so much for so long and I have decided lately to do a transition to the galley departament. I trained in Horeca Culinary School in Bucharest rated the best culinary school in Romania at the moment, it has been recognized as well by the World Association of Chefs Societies, Paris. This school has taught me a broad range of skills and techniques, the food I cook is varied, healthy and tasty.I can cook dishes from a variety of cuisines, I am constantly striving to adapt and change my menus seasonally. I did practice for a few months in a mediteranean restaurant in Bucharest named Iubesc si vinul. I've been working in the private sector for almost 8 years, in my last position , I was working as a staff cook in a Private Chalet in St Moritz where I had to cook for 7 different nationalities including assisting the chefs and the Principal in the kitchen as his main hobby was him to cook in front of his guests. Right now I feel it is the right time to make a move and step back onboard, I am curently seeking a Crew Cook position on a boat up to 40 m or a Galley Hand, Commis, CDP on bigger boats.