AOS with high honors, CIA, Hyde Park, NY.
Co-owner, Executive Chef, The Millstone Café, Bakery, and Catering Co., Kent, CT. Assistant Professor in Culinary Arts, Manager of Food Purchasing, Assistant Manager of Storeroom Operations, CIA. Sous Chef, The Hotchkiss School, Lakeville, CT; Troutbeck Country Inn & Conference Center, Amenia, NY. Baking/Pastry/Tournant Chef, Wine Spectator Greystone Restaurant, St. Helena, CA. Sales Representative, Guido’s Marketplace, Quality Wholesale Produce Co., Pittsfield, MA. Food Service Director, Summer Seasons, Northwaters/Langskib Wilderness Programs, Temagami, Canada. Graduate Fellow, St. Andrew’s Café and Fish Kitchen, CIA. Cook and Kosher Baker, Tuxedo Caterers, Raleigh, NC. On-site Party Cook, Mitchell’s Catering, Raleigh. Co-owner, Baker, Pannier Boulanger, Raleigh. Server, Bartender, Kitchen Manager, Crowley’s Old Favorites, Raleigh. Sous Chef and Bakery Manager, Peachtree at Sixforks, Raleigh. Pastry Chef, Museum Cafe, North Carolina Museum of Art, Raleigh.
Employee of the Quarter, CIA, 2002.