I have been in the business for twelve years.
I started in the kitchen at about twenty years old. I finally found something in my life that I felt I could be really good at and I have been building on it every since. I have worked in about a dozen different restaurants in my short career, and I have taken something from each one.

I am originally from West Virginia, but now live in Delaware, were I am currently the executive chef at an award winning restaurant in Chesapeake City MD. It was not until I moved and had been in the business for about eight years, that I decided to go to culinary school to further my food knowledge. It was the knowledge that I was after, not the degree, and that approach is one of the main reasons I am successful today.

This drive to master my trade, is what separates a cook from a chef. More than half of my kitchen experience has been spent as a chef, because the the skills that I learned in the very first restaurant I worked in prepared me to be able to work in any kitchen, anywhere.

It is not about were you went to culinary shcool or who you know.

It is about the grind and how you go about preparing yourself to be successful in this business.