Reshawn Rice is currently making significant strides in the culinary arts as a Line Chef and a dedicated Culinary Arts major at St. Phillips College in San Antonio, Texas. With a robust foundation built over two years in Los Angeles, where he specialized in Japanese,...
Reshawn Rice is currently making significant strides in the culinary arts as a Line Chef and a dedicated Culinary Arts major at St. Phillips College in San Antonio, Texas. With a robust foundation built over two years in Los Angeles, where he specialized in Japanese, French, and Continental fine-dining cuisine, Reshawn has honed his skills in both the front and back of the house. His experience includes not only working as a line cook but also managing operations as a maître d’, showcasing his versatility and leadership in high-pressure environments.
At St. Phillips College, Reshawn is in his fourth semester, actively engaging in advanced coursework such as International Cuisine, which allows him to explore diverse culinary traditions while refining his techniques. His role as a Line Chef involves setting up initial prep work for various food items, including soups, sauces, and salads, ensuring that every dish meets the high standards expected in a professional kitchen. Reshawn is adept at safely operating all kitchen equipment, adhering to strict safety guidelines, which is crucial in maintaining a safe and efficient work environment.
His passion for Japanese and French cuisine is evident in his culinary creations, where he combines traditional techniques with innovative presentations. Reshawn’s commitment to excellence and continuous learning positions him as a rising star in the culinary field, ready to take on new challenges and contribute to the evolving landscape of fine dining. As he prepares to graduate, his ambition is to further develop his expertise and eventually lead a kitchen that celebrates the rich tapestry of global culinary arts.
