Ray is a graduate of Le Cordon Bleu School of Culinary Arts. He has over 8 years of experience in the Food & Beverage industry. His work experience is very broad, working from his first job as a dishwasher to a present day qualified Chef. He has worked for places such as Fontainebleau Miami Beach, Club Med Worldwide Resorts, and Walt Disney World. His passion to cook and teach others brings him to Publix Aprons Cooking School.

• The Basics of Culinary
  May 6, 13 / 6:00 p.m.