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 great Wisconsin Cheese in the other with a spice rack full of options including all sorts seasonings and various levels of hot sauces.

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 Wisconsin 5yr Hook Cheddar or 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 crabmeat. I'm also working with Phillips Foods as a Research and Development Chef assists in creating new and flavorful menu options such as Tikka Masala Vegetable Pasta, and Roganjosh Oven Roasted Chicken.

I've also been appointed as a Chef Ambassador to the Wisconsin Milk Marketing Board, which connects Wisconsin cheese and it's cheesemakers with top chefs throughout the country. In addition to developing recipes, I will spend my time spreading the word about Wisconsin Cheese through special chef-invitee events in and around the Tri-State area, making media appearances on WHAG-25 and appearing at food events, cheese tastings and conferences. In addition, check out the Lifestyle section of The Herald-Mail for delicious, mouth-watering recipes every Sunday. You can also click on the Herald-Mail link at the top of the page for recipe selections.

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 classes please click on the Synergy Training website link.

I also enjoy testing and tasting new products and equipment, writing recipes, and reviewing cookbooks on my blog, Amazon.com and Amazon-vine.com, along with 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