To understand were i'm going, check out where i've been!!!!!

went into the army at 17 years out of juvenile hall in 1974 as an cook during the Vietnam war. and even tho i missed the rest of high school, got my g.e.d. then after getting out of the army, attended s.f. city college for 2 years and San Francisco state for a year.

from there i worked in professional kitchens honing all of
my skills

I come from a rich family history of chefs and bakers including my father, grandfather and great grandfather, as well as other family members. I have a huge amount of pride in my work and my skills in food preparation. My experiences as an overseer of daily kitchen operations are solid and include budget expenditures, food ordering, food costing, labor costing, purchasing, inventory and menu planning. These kitchen operation duties utilized my skills in analyzing and identifying problems. I make recommendations which have been proven to increase sales and profits that are usually put into effect.

skills include

Total food management- ordering, purchasing, inventory, controlling of food cost and menu planning.

Solid bread and pastry skills including bench work, production, mixing and baking.

Banquet baking and pastry plating and garnishing executed with extreme artistic flair.

Banquet and Institutional size cooking for large servings and/or parties and food
portioning.

Butchering skills to include beef, pork, veal, fish and poultry.

The art of Ice Sculpture,

Cake Artistry.

and Food Sculpture.

My current position an executive chef in charge of operations at focus gives me the opportunity to bring all of my skills together in food management as well as my fine creations for catering and wholesale for supplying businesses. my position as a Chef Instructor with Job Corps in Sacramento, gave me the freedom to create a syllabus especially designed for disadvantaged youth with emphasis on applying math to food preparation. Before that, I was a baking and pastry instructor at the Institute of Technology, voted the number one culinary institution by Sacramento Magazine 2 years in a row. There I taught my students the fine art of professional baking