Attended training in classical French and Italian cuisine by chef Harlan Russel, chef Timothy Hughes, chef Jim Coleman.

26 years of experience – 10 years in custom catering / 12 years fine dining a la carte restaurants / 4 years in corporate chain restaurants

Community involvement – Rev / mentoring at the Restaurant school of Philadelphia / Live 8 / Food Shelters in Philadelphia & College of Physicians / donating to Second Helpings in Indianapolis

The thing I enjoy best about the culinary world is organizing large events with fresh, from scratch ingredients to give healthy and sustainable food to the public

Advice for future chefs:  Work hard, become as proficient as possible in as many areas as possible to be well rounded – by working on knife skills/sauté/baking/recipe management/continual development of new ideas and flavor combinations.  Stay on top of trends as much as possible to stay relevant, and most importantly enjoy food and what you do.  Work for the love of the food, not for the paycheck.