When creating the themed dinners, I focused on creating menus that were traditional to the Italian cuisine while also preparing it with a contemporary and healthy approach. I took a course called Cooking light at the Apicius creative learning lab that focused on keeping the flavors of food while using healthy techniques of cooking and using more natural ingredients. 

        I shared the responsibility of prepping all the ingredients required for each theme service. I received, organized  and restocked inventory that were locally sourced for the restaurant  the restaurant .