Deer Valley, a luxury resort, emphasizes the highest quality of food (local and sustainable used when possible), presentation, and customer service. It was a pleasure to work in a kitchen with such high standards. I am comfortable with high volume and worked both in the day restaurant and in catering events on and off-site. One of my favorite opportunities (I had all three years) was managing a tent up on the mountain for the Freestyle World Cup Finals. I was responsible for a staff of 10-15, and for feeding close to 1,000 people three days in a row. Everything (food, equipment, staff) was snowmobiled up and down! It was an exciting, challenging, and satisfying event to be part of!