Schooled at the Culinary Institute of America (CIA) I have worked for Marriot, Hilton and the Ritz Carlton resorts as an Executive Chef, Director of catering and as the Executive pastry Chef. I have since moved onto to smaller more intimate specialty restaurants and as of now I offer my services privately and provide cooking lesson. I love Middle Eastern and Mexican I love the spices that are involved in the preparation and presentation of the dishes, but nothing comforts me like baking especially breads it reminds me of my mother when I would help her make bread for the week each Sunday. One of my fondest memories is my mother teaching me how to preserve; to this day I look forward to canning my salsas, pickles chow-chows and other garden favorites. I love the simple way of the farm or country cooking nothing compares to a fresh rabbit dish with seasonal vegetables or game fish and of course venison. I love to hunt and fish and 80% of my protein comes from this source I have a wonderfully large garden that yields me all my fresh vegetables and herbs through out the year. Executive Chef at a little Inn in NH that was a private sitting restaurant, I had a wonderful budget, a set sitting and an absolutely fantastic proprietor /friend who allowed me full creative pleasure in the menus, staff and décor collaborations that resulted in a wonderful five star restaurant. I will always remember them both coming into the kitchen before we opened for the evening and sharing simple conversation over a glass of wine. I still mourn the lost of my dear friends My first roasted pig over an open pit. I was young we had several cases of beer to last through the night as we tended the fire; I fell asleep and forgot to rotate the pig. To say the least one side was very well done.