Share your talents, background and expertise.Having already worked in restaurants for 10 years I then attended culinary school studying production, management, purchasing, and service. Through promotion I became Chef de Cuisine at a four star resort, then Sous Chef at a Relais et Chateaux property, having previously been their Pastry Chef, and I had a stint in corporate dining at Microsoft in Redmond, WA. In ten years as a Chef on large privately-owned yachts I prepared regular, low fat, low carbohydrate, vegetarian, and diabetic menus for live-aboard owners, charters, family, and guests, provisioning in different countries, and providing daily meals for crew members and day workers. Working as a chef aboard different yachts allows me to travel, exploring new cuisines, languages, and cultures. For the last 6 years, I have been working as a personal Chef for a family in MI., catering large and small events while constantly delivering the high quality of food, service, and professionalism that is expected.