I have been cooking for about 9+ years professionally with experience as a Kitchen Manager, Sous Chef, Station Chef (Chef de Partie), Saucier, Fish Cook (Poissonier), Vegetable Cook (Entremetier), Meat Cook (Rotisseur), Fry Cook, Pantry Chef (Gard Manger), Line Cook (Commis), and Expediter. As you can tell I have covered a lot of different kitchen areas and cooking positions.
This comes from working for 2 Casino’s, a buffet-style restaurant, short order kitchens, Pizzerias, PIZZA HUT, fine dining, banquets and catering.
Seneca Niagara Casino & Hotel, Hamburg Casino, YUM! Brands Corporate (Pizza Hut, KFC, Taco Bell), Tim Hortons, Ruby Tuesday, Sam’s Club, Old Country Buffet, Mighty Taco, Mr. Ventry’s Pizzeria, Pizza Perfect.
Over the past 2 years, I have spent time developing and experimenting my own recipes. Some of which may be a twist on something that has already been done.
My favorite things to cook
Everything... and create new dishes.
My cooking triumphs
My first Culinary Competition entry won 1st place in 2006. Pork Filet Mignon, Crown Cut Apple filled with apple- cheddar custard, sauteed julienne peppers and a side of risotto with peas.