My career in food service has spanned over thirty, five years. I worked through the ranks of the kitchen from dishwasher, to line cook, to chef, which is something I am, very, proud of. I have owned and operated my own restaurant designed and opened new state of the art facilities, run operations ranging from small private clubs to large scale catering and food production. I am versatile in front and back operations. I have extensive experience in higher education where I spend the vast majority of my time these days. I stay involved in the industry through consulting, kitchen design, culinary competition and working with the upcoming generation of cooks, bakers, and managers.