Formal Training: Received a Bachelor of Arts Degree in Hospitality Management from Michigan State University, 1977. Began Chef’s Training Program at Los Angeles Trade Tech in 1979, apprenticing at Scandia Restaurant and the Hillcrest Country Club, Los Angeles, CA 1979-1982. Commis de cuisine in Garde Manger, Entremetier and Patissier at The Hotel Mont Cervin, Zermatt Switzerland 1982-1984. Returned to the US and to Los Angeles and to The Hillcrest Country Club, Garde Manager 1984-1986. Designed Restaurant and opened it, Crockery Hills Golf Course, Nunica, MI 1987-1988. Prep Cook, Let’s Eat, Tiburon, CA., 1989-1991. Sous Chef, Harp’s Restaurant, Bandon, OR 1992-1997 Chef de Cuisine, The Wheelhouse Restaurant, Bandon, Or. 1997-2003 Chef Instructor, Oregon Coast Culinary Institute, 2003 to present.