All things flavorful and delicious cross my plate and I enjoy creating foods that are both unique and mouth watering. I'm usually found with a bulb of garlic in one hand, EVOO or a great Virginia wine in the other and a spice rack full of flavor.

As the Associate Food Service Director/Chef at Shepherd University I've been tasked to rework traditional favorites in creative ways, such a mac and cheese with Wisconsin Fontina and Aged Sharp Cheddar. Even bringing in new and different menu options such as Jamaican Curried Chicken and our new signature specials - Tikka Masala Vegetable Pasta, and Roganjosh Smoked Brisket. In addition check out the Lifestyle section of The Herald-Mail for fun, mouth-watering recipes every Sunday.

I'm also a certified ServSafe Instructor/Proctor working with Synergy Training and would be more than happy to help with classes or questions related to food safety. If you are interested in offering classes please email me for a pricing breakdown.

I also enjoy testing and tasting new products and equipment, writing recipes, and reviewing cookbooks for the Well Fed Network under Get Your Grill On, Paper Palate, and Char-Broil's Sizzle on the Grill. Having top quality ingredients and equipment makes the difference between lackluster and extraordinary food presentation.

If you are in a bind and need some assistance in planning meals, utilizing leftovers, cooking for in-laws & drop in guests, or in need of some simple kitchen timesaving tips then drop me an email. My link is at the top of the page.

I look forward to assisting you.

Chef Scott