Share your talents, background and expertise.I have been cooking and combining flavors for as long as I can remember. I had played with many diets by the time I went to French Culinary School in 2005, and since then have worked in Fine Dining, mostly catering and small events, with a specialty in healing foods, mushrooms, and wold foraged plants. I consider myself and chef of the pacific rim. I grew up in Oregon, having spent about 90% of life living between Eugene and Portland, though I have spent time on the East Coast (Boston); Australia (1.5 years); and Hawaii, where I was working for Mama's Fish House on the North Shore of Maui. I currently live in Santa Cruz, where I have been putting emphasis on Ancestral Health, notably the more evidence based paleo lifestyles, and Weston A. Price Foundation guidelines.