Former Firefighter/EMT 2 RN - NO regrets, just lessons learned, in both life and the kitchen! My love for the ocean is where my soul reconnects with reality. The kitchen is my other sanctuary where I am able to artistically create culinary works of edible art! I served as a Naval Reservist for 4 years which was an incredible learning experience. Presently I work full time between (2) Emergency Depts., the Critical Care Unit and a Med Surg Unit; as a Patient Care Technician (PCT II/EMT-D) both in Santa Barbara County. I work part-time for an ambulance company as a non-emergency driver. I am an independent EMT 4 Hire and work at the SB Polo and Racquetball Club, worked as a set medic and other various venues. I served for 8 years in the fire service starting out as paid-call moving into a seasonal position then a career position. Both distance and an injury on the job forced me to change careers; I was medically retired due to the injury. Now I am pursuing a nursing degree. MORE BELOW. Breakfast Meals, Grilling, BBQing, Italian dishes and anything from scratch. Keep it real! Never the cook the same thing twice. Keep 'em guessing. Make EVERY meal an original meal! I am the undefeated Champion of the Real Men cook competition in the best hot appetizer category for over ten years! My love of cooking was a staple at the firehouse table, we loved to cook! Our firefighters’ association did a lot of cooking based fund raising; breakfasts, dinners and BBQ’s. MORE FROM ABOVE...During my off time/seasons from the FD, I worked in the Hospitality field as a resident Innkeeper and breakfast chef for an upscale 4 diamond Bed & Breakfast for over 10 years. I gave 8 years to Amtrak, working at over 17 stations between San Diego and Vancouver, BC. MORE ON ME...I enjoy doing volunteer work which is another huge part of my life. The Surfrider Foundation, Santa Barbara County Vintners' Assn., the SB Chapter of the American Red Cross and the SB County Medical Reserves Corp. One of my first jobs when I was 16 was a prep cook position at Champions Bar and Grille in SLO, CA. I had worked at several establishments from prep cook, line cook, sous-chef and "Chef". My love of cooking was a staple at the firehouse table, we loved to cook! I now cook for a hobby and am putting together The Firehouse Cookbook. I NEVER enjoyed the "Intuitional Style Chef". Cooking for friends and family was what I was made for including the occasional fund-raising event. Imagine traveling to a cozy Tuscan firehouse for a menu reminiscent of a relaxed Italian country dinner. We will make and enjoy, warm focaccia bread with paper-thin prosciutto, herb-rubbed roast pork loin prepared Tuscan style, roasted vegetable with balsamic vinegar and olive oil, salad all' Mulino and cream puffs with raspberries. Sorry got carried away. Using salt instead of sugar in a large batch of homemade pancakes for the annual pancake breakfast at the firehouse 10 years ago. It was mislabeled! Taste everything!