Mid-1970’s ~ Detroit, Mi
“Hanging out” in Rafael’s Pizzeria while my best friend Chuck made pizzas led to my first foray into the culinary industry. It wasn’t long before I was assisting with deliveries and making pizzas. Ralph told me he was going to teach me how to cook good food, and that I would never go hungry.
Worked at various styles of restaurants and cuisines. From family diners to coney islands, breakfast to dinner, I began to develop a well-rounded set of skills as I worked in Regional American, French, Italian, Greek, Mediterranean, and Asian restaurants.
Mid – 1980’s ~ SE Michigan
From the early days in the pizzeria, I began the learning process of how to work and hone my culinary skills. I soon realized the desire and need for formal training. Attending Schoolcraft College’s culinary arts program ignited my true passion for working with food while continuing to develop the leadership skills that are so important to the culinary industry.
I continued to develop and hone my skills in upscale restaurants with various cuisines. As a sous chef, night chef, and executive chef, I participated in opening several kitchens during this time.
Mid – 1990’s ~ Detroit, MI
I began the transition to culinary education, teaching butchery and cooking at Golightly CTC for Detroit Public Schools.
Early – 2000’s ~ Northern Mi
After relocating to my beloved NW Michigan and opening a new hotel with three food outlets, I began teaching in the Great Lakes Culinary Institute at Northwestern Michigan College. Since that time I have shared my knowledge and skill with thousands of students and restauranteurs. Being a part of the northern Michigan food scene, I was able to shape the culinary program at the Great Lakes Culinary Institute as a member of the advisory board for nearly 23 years.
Early – 2020’s ~ The Great Lakes
After twenty-six years and a retirement from teaching, now I find myself on a new adventure aboard the ships of the Great Lakes. As an emergency relief steward on the freighters, or a contracted chief steward on the T/S State of Michigan, I continue to share my knowledge and wares with the culinary interns, crews, and cadets sailing the vast inland waterways of the Great Lakes.
It is with the wealth of knowledge and skill I have gained during a career spanning more than four decades that I embark on an official consulting business named Mise en Place Culinary Consulting, LLC. It would be my pleasure to prepare a proposal for culinary consulting custom fit to your companies needs, whether private, corporate, institutional, non-profit, or maritime galley services.