American Culinary Federation

A Proud member of the American Culinary Federation

Wisconsin Cheese

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I enjoy creating foods that are both unique and mouth watering and I'm usually found with a bulb of garlic in one hand and a delicious Wisconsin Cheese in the other with a spice rack full of seasonings and various levels of hot sauces. Having top quality ingredients and equipment makes the difference between lackluster and extraordinary food presentation.

As the Associate Food Service Director / Chef at Shepherd University I've been tasked to rework traditional favorites in creative ways, offering new Artisan Panini sandwiches with Carr Valley or Widmer's cheese. A favorite recipe is my Crabby Pico De Gallo which is loaded with fresh flavors and delicious lump crab meat.

As a Chef Consultant to the Wisconsin Milk Marketing Board, I spread the word about quality Wisconsin Cheese through special culinary events in and around the country, guest appearances at Williams-Sonoma, King Of Prussia and hosting cheese tastings, seminars and culinary classes locally. You can also click on the Herald-Mail link at the top of the page for my recipe selections from the Sunday Lifestyle section of the newspaper.

Check out WHAG-25 online for some tips, recipes or ideas for your next culinary endeavor. If you are in a bind and need some assistance in planning meals, utilizing leftovers, cooking for in-laws & drop in guests, or some simple kitchen tips and tricks then drop me a question on my Chef's Corner page at and I'll get back to you and answer it on air.

It's all about Food, Folks and Fun!

"It is because you must do everything for the glory of God, even your eating and drinking." I Corinthians 10:31