Pastry Department Chairman, The French Culinary Institute, NYC. Executive Pastry Chef, Café Luxembourg, NYC; Cucina, Brooklyn, NY; Restaurant Faucher, Paris, France. Executive Chocolatier, Martine’s Chocolate Collection, NYC. Assistant Pastry Chef, Le Spinaker, Port Camargue, France; Tavern on the Green, NYC; Le Pactole, NYC. Pastry Cook, The Plaza Hotel, NYC. Baker’s Assistant, The Napoleon Bakery, Kansas City, MO. Baker, The Casbah Café, Lawrence. Cook, The Paradise Café, Lawrence.
Two First Place and one Second Place Award, Salon Culinaire team competitions, NYC, 2000, 1999, 1998.
Board Member, USPastry.org, 2002–2003.