Share your talents, background and expertise.I have been cooking, teaching, traveling and learning about nutrition and culinary trends for over 30 years. I have been executive chef at a number of fine restaurants in the SF Bay Area (Bridges, Ginger Island, Mesa and was a cafe cook at Chez Panisse). I love to learn about cultural cuisines and experiment with recipes, equipment and ingredients when I fall in love with a particular cuisine. I love to develop recipes and taste for perfect balance and at the same time presentation is very important as prior to becoming a chef I was an artist. I have a passion for holistic cuisine and cooking with sustainable products for health and the environment.