Cooking With Gas

Description

Originally from the midwestern states, I spent a majority of my professional career in Minneapolis, Minnesota, cooking and managing in a variety of professional kitchens and eating establishments. My diverse work experience provided a broad understanding and knowledge of the people and consumers associated within the foodservice industry. Today, I continue to appreciate the vast array of talent and food styles throughout the United States and the World, and celebrate all of the people that make it possible. In 1991, I graduated from the Culinary Institute of America in Hyde Park, NY. A large part of my development as a chef was spent honing my culinary skills in fine dining restaurants located in Massachusetts and New York while I was attending the CIA. In more recent years, I have received critical acclaim for my unique blend of International cooking techniques using a variety of ethnic and Indigenous ingredients. Also provided an innovative culinary approach to contract foodservice operations, management, and training.

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