BPS, Empire State College, Saratoga Springs, NY. AOS, CIA, Hyde Park, NY. Trade school, Charlton, MA. Chef's Seminar for MHM, Inc.
Chef, Publick House Restaurant, Sturbridge, MA. Chef Poissonier, La Côte Basque, NYC. Saucier, Le Chantilly, NYC; Le Perigord-Park, NYC. Executive Chef, Allentown Hilton, Allentown, PA; Colony Parke, Dallas. Corporate Traveling Chef, MHM, Inc., Dallas. Food and Beverage Director, Capital Plaza Hotel, Frankfort, KY.
Faculty Member of the Year, CIA, 2010. Marc L. Sarrazin Cup (CIA team), Grand Prize, Salon of Culinary Arts, NYC, 2003, 1997, 1996. First Prize for Cooking, Salon of Culinary Arts, NYC, 1995; Grand Prize, Medal of the French Government, Salon of Culinary Arts, NYC, 1993; Best of Show, American Culinary Federation Albany Chapter Culinary Salon, 1990; First place, CIA Faculty Team and Bronze medal for individual tray, Salon of Culinary Arts, NY, 1990; Gold medal in ice carving, bronze medal in mini-buffet, Lehigh Chefs’ Association.
The Art of Charcuterie.