How did you become interested in cooking?
My mom got me interested in cooking. She always had (and still does!) the most amazing gardens and was always canning, pickling, making jams. Plus, being one of five kids, the rule was if you cooked, you didn't have to do dishes! Let's just say all my brothers and sisters learned to cook.
What is your training as a chef?
My training as a chef was from Oakland Community College in Farmington Hills, Michigan, and every restaurant I've ever worked in.
Where have you worked?
I've worked in Michigan and Florida. I worked for Milos Cihelka and Brian Polcyn in Michiga, and Ben Groshell and Giovanni Acireale in Florida. I've worked as a pastry chef, garde manger, saucier, sous chef, and chef de cuisine, and loved every minute of it!