Joined :12/6/2010 | Video Recipes: 2 | Follow Chef
Beside my family, food is just about all I ever think about. where it comes from, how to grow it, ways to cook it, who's going to eat it, how it makes me feel and how it brings people together. After almost fifteen years of teaching cooking classes it still amazes me how people of all walks of life, who have so many different points of view are somehow drawn together in a kitchen to prepare a meal. I find that most folks are engaging and humble at the same time. Almost as if they suddenly remember all those useful things they learned in kindergarten but have misplaced during their adult life. My students usually are polite, honest, helpful, supportive, forgiving and encouraging to one another. It is one of the many reasons why I continue to have passion for the culinary arts. I have been cooking since I was 9 years old in my Nonnie's kitchen and have held virtually every position in the restaurant business; from Hobart pilot up to corporate executive chef and food service director. I received a Bachelors degree in hospitality from the Rochester Institute of Technology in 1991 and have had my hand at many different food venues. Since then I have served a million meals, taught thousands of people how to cook hundreds of different things and cannot imagine working in any other industry. Currently I am the corporate chef and C.O.P. marketing specialist for a unique fifth generation owned and operated independent food service distributor in Western New York called Palmer Food Services. Also I continue to teach adult cooking classes for the prestigious New York Wine and Culinary Center in the Canandaigua, New York Finger Lakes region. Simply put, my motto is, "Food Good"