Share your talents, background and expertise. I have been in the hospitality industry for more than 25 years gaining experience at an early age with family owned restaurants, then working at regional restaurants and hotels. My initial training was in the cooking program at Saskatchewan’s Technical institute of Applied Arts and Sciences, then continued culinary education at NAIT, George Brown College, and have developed talent in the ice carving field as well. I am current Board Member and past branch president of the Canadian Culinary Federation in Regina, and involved with culinary events in and out of the Province of Saskatchewan, most recently as a podium winner with a Silver Medal at the prestigious Gold Medal Plate event, an Olympic event supporting Canada’s "Own the Podium" program In addition to cooking, I have interest in developing younger chefs to discover their own talents. Be it through mushroom picking field trips in Northern Saskatchewan or showcasing some techniques to students, I always make time to pursue interests related to the culinary field.