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Chef Jamila grew up in a family where many cultures are represented, exposing her to some of the best dishes around the world. These dishes inspired her to attend culinary school and not only replicate them but also really respect and appreciate flavors from around the world.
Associates of Occupational Studies from Le Cordon Bleu School of Culinary Arts
Bachelor's Degree in Restaurant Management
Professionally trained in French, Italian, Latin and some Asian cuisines