Share your talents, background and expertise.I am an Australian executive chef whose passion for culinary arts is apparent wherever I go. Working in the business for the past 25 years, I’ve worked at establishments like the W.A Frost, the Equinox hotel and Resort, and Union Square Café in New York. I hold an associate’s degree in applied science from Le Cordon Bleu where I later became an instructor. I taught courses such as: Introduction to Culinary Arts and Cuisine Across Cultures, for over 12 years. I also currently teach at Cooks of Crocus Hill, a business that offers state-of-the-art culinary classes, where I’m most known for my award winning sushi class. One of my main goals is to instill skills in students that will help them prosper in the real-life settings. In my own time, I run the business I started in 2001, JK Private Events. I provide his clients with private cooking lessons and tailor my classes to their specific needs while giving them information on everything from recipe and menu development, to farm to table food sourcing. Endeavoring to go beyond the restaurant business and promote healthy eating, I offer my services as a private chef for working families. I believe in a zero-waste lifestyle when it comes to food and promotes GMO free ingredients. In my own cooking, I love to use organic and fresh seasonal ingredients. I have the ability to taste a dish and know exactly what it’s lacking. My love of exploring new cuisines and cultures continuously allows me to take my cooking ability to the next level. Passionate and uncompromising, I ensure authenticity in the kitchen.