AA, Seattle Central Community College, Seattle. Sous Chef Development Program, Four Seasons Hotel Company.
The Greenbrier Hotel, White Sulphur Springs, WV.
Banquet Chef, The Ritz-Carlton Amelia Island, Amelia Island, FL. Sous Chef Trainee, Four Seasons Clift Hotel, San Francisco; Four Seasons Hotel, Washington, DC. First Cook, Four Seasons Olympic Hotel, Seattle.
First prize, “The Search for America's Signature Pasta Recipes,” National Pasta Association, 1998.
“Completion of the culinary apprenticeship at the Greenbrier Resort in White Sulphur Springs, WV because it was such an intense test of endurance and culinary skills.”
Advice to students:
“Be open minded and flexible to new ideas or different approaches to cooking.”
What attracted you to the CIA:
“Outstanding working conditions, great benefiits, and the opportunity to share my experiences with the students of the CIA.”
What do you enjoy most about the CIA:
“I enjoy the enthusiasm of the CIA students because it keeps me motivated. I try to teach them a more pragmatic approach to cooking and encourage them to develop a style of cooking that works for them based on their experiences.”
“Breakfast Cookery because it is the first class to start each morning and the first to finish. FIFO.”