"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…"
Dear Fellow Culinarians,It is my great honor to host and chair the second American Culinary Federation Schenectady County Community College Spring Culinary Classic. This two day competition promises to be a wonderful weekend to display culinary talent amongst some of the best chefs in the country. We have pulled out all the stops and have opened a large number of categories for all of you to compete in.• Saturdayo The highlight of the first day will be our Student Individual Classical Cooking…See More
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??