I currently work as the Sous Chef at Interlochen Center for the Arts. I have a BA in Hospitality Business from Michigan State University and have been working in the f&b industry for over ten years.
My favorite things to cook
I love to experiment with different types of ethnic cuisines. A few of my favorites are Latin, Mediterranean, and Pan Asian. I'm most comfortable working with Latin flavors.
My favorite family cooking traditions
Seafood Nachos, Kraut Busters (family secret), homemade pizza, venison.
My cooking triumphs
Kitchen Manager at Arcadia Bluffs GC for 2 seasons.
Sous Chef at Interlochen Center for the Arts, currently.
My cooking tragedies
Like many cooks/chefs I've learned from countless mistakes. Part of becoming a great cook/chef is learning from your mistakes and doing your best to never repeat them. Cuts and burns leave scars that show our dedication.