Education:
AA, Seattle Central Community College, Seattle. Sous Chef Development Program, Four Seasons Hotel Company.
Apprenticeship:
The Greenbrier Hotel, White Sulphur Springs, WV.
Professional Background:
Banquet Chef, The Ritz-Carlton Amelia Island, Amelia Island, FL. Sous Chef Trainee, Four Seasons Clift Hotel, San Francisco; Four Seasons Hotel, Washington, DC. First Cook, Four Seasons Olympic Hotel, Seattle.
Awards:
First prize, 鈥淭he Search for America's Signature Pasta Recipes,鈥 National Pasta Association, 1998.
Proudest Accomplishment:
鈥淐ompletion of the culinary apprenticeship at the Greenbrier Resort in White Sulphur Springs, WV because it was such an intense test of endurance and culinary skills.鈥
Advice to students:
鈥淏e open minded and flexible to new ideas or different approaches to cooking.鈥
What attracted you to the CIA:
鈥淥utstanding working conditions, great benefiits, and the opportunity to share my experiences with the students of the CIA.鈥
What do you enjoy most about the CIA:
鈥淚 enjoy the enthusiasm of the CIA students because it keeps me motivated. I try to teach them a more pragmatic approach to cooking and encourage them to develop a style of cooking that works for them based on their experiences.鈥
Favorite class:
鈥淏reakfast Cookery because it is the first class to start each morning and the first to finish. FIFO.鈥