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 / Executive 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 Phillips lump crab meat. We also created a fusion station Noodle/Poblano that features Pho Noodle Bowls M-W-F and Latin American T-Th.
In 2012 I've began working with the Maryland State Department of Education through Michelle Obamas Cook Smart initiative. I assist in menu planning, new recipe ideas and promoting getting back to basics through scratch cooking. A little extra attention to detail and the end result is delicious, nutritious food.
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. Check out White Hall Vineyards for wonderful selection of wines that will compliment any Wisconsin Cheese selection. 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.
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 timesaving tips then drop me an e-mail. My link is at the top of the page. I look forward to assisting you.