The reality of the matter is that you’ll get out what you set in. Kirsten Mathers’ first immersion into international delicacies happened when she traveled to Italy, while nonetheless a scholar, as a finalist in the Urbani Tartufi Truffle Competition. Today, she’s working as the top chef of a resort on the island of St. Kitts, in cost of a restaurant that just lately re-opened. Kirsten oversees the menu, puts ServSafe procedures in place, standardizes menus, and manages stock. “It was an surprising opportunity, but one that I know might be pivotal in my skilled profession,” she says.
