I guess you could say I started my culinary career at the age of ten. I first learned about cooking as a Boy Scout. I learned to cook in every kind of weather and with every kind of fire. I took a side trip in my culinary career when I went off to college at Central Michigan University; I decided to major in my other passion: Science. After graduating in 1992 with a BS in Biology and spending about four years in the field, I moved to Atlanta. I spent about two years in the Atlanta area before I decided to pursue my passion for cooking. I attended the Atlanta Arts Institute and enrolled in their culinary program. While going to school, I worked at a small restaurant called the 1848 House in Marietta, as a prep cook. After I graduated from the Art Institute, I continued working at the 1848 House for five years, moving up through the ranks to Pastry Chef. I left the restaurant for Aramark, and over the next five years I worked through the ranks as cook, caterer, chef and finally as chef/manager of a senior citizens center. When my son was born I took a few years off so I could be a stay at home dad. After three years, I moved to Hartwell, GA and began working for Lee Epting Catering as an on-site kitchen director. After two years, I came to work for the University of Georgia as an Assistant Manager at Oglethorpe Dining Commons. In August of 2008 I was promoted to Chef at Oglethorpe Dining Commons and am now Chef at Snelling Dining Commons.
Chef at Snelling Dining Commons
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