I have been cooking since my sophomore year of high school, and graduated the CIA in June of 2000. Since then I have worked as a Sous Chef at the Space Needle in Seattle, WA for four years, as an Executive Chef at On the Marsh, in Kennebunkport, and for Hilton Hotels.
I have really embraced the culinary competitions through the ACF since becoming aware of them in June of 2007 having entered in Tulsa, Ok., Delhi a few times (love it up there), Minn, Minn., Here in CT a few times as well, Myrtle Beach, S.C., SS Kemp in Ohio, National Cold Salon in Las Vegas--didn't go so hot, but what a learning experience, Washington, D.C., and next month in Florida (1th-13th of Sept).
My time in the kitchen has also taken me to Naples, Florida for a Season, A stint with a James Beard Winner in Chicago in 1998 at Spruce, and some time as a private chef here in New England.
I am currently an instructor at the CT Culinary Institute, in Hartford, CT where I teach Back of the House Cafe at present, among others, right before students leave for extern. Rewarding to see them off!
I love cold food salons, and am only now realizing how big a challenge it is..almost an addiction..
When I am not cooking I am usually in a river or the ocean, trying to hone those fly fishing skills, and perhaps, catch some dinner...
I live on Long Island now, was in Newport then Back in ct for a while but left in June. I started my own catering company, and pull shifts at this amazing steak house from time to time. I'm also in the middle of setting up "Cooking Parties" where some hosts a night in there home where i charge per person depending on what we're making and i teach them how to make some really great "restaurant quality" meals. It's so much fun. I'm in a really great place, How are you??