Share your talents, background and expertise.For me, cooking comes from the heart. From feelings. And what you have in the refrigerator. Then the challenge begins. I'm an executive chef born in Minnesota that fell in love with food only after traveling the world. But with strong roots from the Midwest, I lean towards the sustenance that my grandmothers gave -- and then embellish with herbs and spices from around the world. I have had the privilege of learning from great chefs -- not only those to whom I reported to, but also those who were my employees. Everyday at the stove is a day to learn, enjoy the results, and look forward to the next meal. One of my greatest joys was spending two weeks in the Navy (as a guest chef instructor on the USS Blue Ridge in Japan). During that short time I had the privilege to demonstrate (in only two hours) at the community hall how to cook the food from their on-base commissary and turn perceived pedestrian ingredients into extraordinary results. Creativity -- and a little help from a friend -- can turn your next dinner or party into a success. How can I help you?