Share your talents, background and expertise.My culinary experience began back in 1996 as a prep cook for a high end function faculty which lead me into pursing it as a career. I graduated from Newbury College in 1999 with my Associates in Culinary Arts. The start of my professional career had me working for one of the largest hotel chains in the world at which I honed my skills and managerial background by working my way up from a line cook too sous chef and then to Executive Chef. My next stop had me at one of the most pristine private country clubs on the east coast where I redesigned the menu and staffing format to lead it into a very profitable business. The past 10 years of my career has been spent in some of the most pristine corporate dinning accounts. I create fine dining meals at half the cost and continue to drive a P/L to positive results. I know own a catering company that caters to all individuals. I look forward to helping you create a dish or just answer a general question.