Education:
MS, BA, The University of Memphis, Memphis, TN. AOS, CIA, Hyde Park, NY.
Professional Experience:
Private Chef/Executive Chef, Los Angeles, CA. Chocolatier/Owner, California Chocolate Company, Manhattan Beach, CA. Culinary Instructor, Cozymeal, Los Angeles. Dean of Culinary Arts, Chef Instructor, New School of Cooking, Culver City, CA. Business Development and Senior Talent Acquisition Consultant, Guthy-Renker, TCI, TechLink, Los Angeles. Chef Instructor, Le Cordon Bleu College of Culinary Arts, Pasadena, CA. Freelance Culinary Manager, Party Planners West, Inc., Los Angeles. Culinary Event Manager, Savor, San Francisco, CA. Freelance Food Stylist, Food Network, New York City. Program Director/Chef Instructor, L’Ecole Culinaire, Memphis. Executive Pastry Consultant and Sales Manager, Theobroma, LLC, Memphis. Executive Pastry Chef, Erling Jensen: The Restaurant, Ronnie Grisanti’s and Sons Restaurant, Memphis. Pastry Chef, The Peabody Hotel—Chez Philippe Restaurant, Memphis.
Author:
Blue Dream: A Father and Son’s Revealing Journey into Memphis Basketball and the NCAA.