My first job in the food industry was at a local pasta shop when I was just 14 years old, that was over 23 years ago, yikes! It really is amazing to look back at all the incredible chefs I have worked under and with throughout the years, and  to remember all the incredible places and people I have been fortunate enough to cook for. Having been in the hospitality industry for so long, having held so many different positions in that tenure, has given me the vast array of experience I am now able to bring to you. 

SKILL SETS AND KNOWLEDGE

EXPERIENCE IN:

  • HIGH END ESTATES/MULTI-STAFFED HOMES
  • HIGH PROFILE CLIENTS
  • PRIVATE YACHTS AND HOUSEBOATS 
  • CASINOS, INNS, HOTELS, RESTAURANTS
  • OFF-SITE, LARGE SCALE CATERING
  • PRIVATE, IN HOME CATERING
  • PERSONAL AND PRIVATE CHEFFING
  • EVENT PLANNING AND OVERSEEING
  • MANAGING STAFF (BOTH FOH AND BOH)


  • FOOD AND WINE PAIRING
  • SPECIAL DIETS (FOOD ALLERGIES, PALEO, VEGAN, MACROBIOTIC, AYURVEDIC, ETC)
  • RETAIL FOOD PRODUCT DEVELOPMENT AND DESIGN
  • COOKING CLASSES (DEMO AND HANDS-ON, BOTH ADULTS AND YOUTH)
  • INVENTORY TRACKING
  • PROFIT AND LOSS 
  • RECIPE COSTING 
  • SOP'S AND POS'S
  • SDS SHEETS AND HACCP
  • MENU PLANNING AND DESIGN

EQUIPMENT KNOWLEDGE

  • PACO-JET
  • SOUS VIDE
  • GAS AND WOOD PIZZA OVENS
  • CHAMBER VACUUM SEALERS
  • COMMERCIAL ICE CREAM MAKERS
  • PRESSURE COOKERS
  • FLOOR MIXERS
  • COMMERCIAL CONVECTION OVENS
  • DECK OVENS
  • BUFFALO CHOPPERS

FOOD PRESERVING

  • JAMS, JELLIES AND PRESERVES (PECTIN-FREE, COPPER KETTLE)
  • DEHYDRATING
  • CANNING (BOTH OPEN WATER BATH AND PRESSURE CANNING) 
  • FRUIT AND VEGETABLE PRESERVING

BAKING AND PASTRIES

  • TIERED CAKES
  • COOKIES, BARS
  • PIES
  • QUICK BREADS, SCONES AND BISCUITS
  • YEASTED BREADS AND PASTRIES
  • ICE CREAMS AND SORBETS
  • FONDANT AND GUM PASTE WORK