Share your talents, background and expertise.Raised in Southern California, I went to boarding school in Scotland while my father was working in Western Asia. I spent a lot of time traveling around Europe. When I came back to the states I started work at a health food restaurant in Corona, California. After a few years as a tie-died / chef coat wearing Dead Head chasing the Grateful Dead and working in cafes up and down the west coast. Culinary school at ACF St. Augustine, Fl. then five years apprenticeship with a certified chef. I became a floater for a city club management company traveling around the southeast working with French and German chefs for a few years before I took over a couple of Italian restaurants. I eat 90% vegetarian and my cooking reflects that with Mediterranean style.