Culinary Director

• Jan 2023 - Present

I am the Culinary Director at this small Culinary School in Ketchum Idaho. I will teach their year long professional program, as well as manage and teach their recreational program and help to plan and run their events and fundraisers. We are always looking for industry leaders to sponsor the next generation of culinary leaders. I am the Culinary Director at this small Culinary School in Ketchum Idaho. I will teach their year long professional program, as well as manage and teach their recreational program and help to plan and run their events and fundraisers. We are always looking for industry leaders to sponsor the next generation of culinary leaders.

Chef Instructor

• Jul 2018 - Present

I teach classes at this small boutique Cooking School in the Mayfair District of Denver. Chef Dan Witherspoon (the Owner) and I, used to work together at Culinary School of the Rockies back in the day. It's a lot of fun. I teach classes at this small boutique Cooking School in the Mayfair District of Denver. Chef Dan Witherspoon (the Owner) and I, used to work together at Culinary School of the Rockies back in the day. It's a lot of fun.

Special Projects Chef

• Jul 2021 - Jan 2023

Reconnecting after many years with this prominent Denver Catering company with great plans for the future. Reconnecting after many years with this prominent Denver Catering company with great plans for the future.

Prep Chef

• Nov 2018 - Mar 2020

I do some part time work with a fun group of Chefs at this well oiled catering company. Norbert Hiller is the Executive Chef. I do some part time work with a fun group of Chefs at this well oiled catering company. Norbert Hiller is the Executive Chef.

Tour Captain

• Oct 2018 - Jun 2019

I am one of several Tour Captains at this boutique small group tour company. Story Land and Sea is a pioneer in small group travel and is proud to offer special touches like magic baggage portage, skip the line visits to museums, heart of city 4+ star hotels, specially selected farm to table restaurants and small bus travel. Story Land & Sea takes their guests on tours to Italy, France, Spain, Greece, England, Scotland, Ireland, African Safaris, South America, Asia and Australia, Walking Tours and Boat tours.

General Manager and Executive Chef

• Mar 2010 - Apr 2018

I run every facet of this small business comprised of two separate but inter-related ventures. The Kitchen Table is a small recreational cooking school with a retail kitchen small wares store attached. Espressole Caffe is a high end coffee shop. I am responsible for a staff of 16. In my daily functions I am intimately connected with all the duties that are necessary to run a small business. Marketing, Social Media, payroll, scheduling, staff meetings, strategic planning, wine and alcohol purchases, website maintenance and I occasionally teach cooking and wine classes.

Academic Director

• Dec 2012 - 2016

This new culinary school features a 12-week accelerated, comprehensive and affordable culinary training program. The program is based on classic french as well as modern technique and includes wine training. This new culinary school features a 12-week accelerated, comprehensive and affordable culinary training program. The program is based on classic french as well as modern technique and includes wine training.

Chef Instructor / Director of Curriculum

• Sep 2007 - Dec 2009

Go to http://www.cookstreet.com/ for more information on the school. Go to http://www.cookstreet.com/ for more information on the school.

Director of Professional Programs

• Nov 1997 - Jun 2007

Oversee the proper execution of three accredited professional culinary programs. Teach daily in the flagship Culinary Arts Program. Take a group of students to France 2x a year for a month as part of the same program Design revise curriculum as needed Oversee and assess instructional staff to insure compliance with accrediting council and control quality of instruction. Oversee the proper execution of three accredited professional culinary programs. Teach daily in the flagship Culinary Arts Program. Take a group of students to France 2x a year for a month as part of the same program Design revise curriculum as needed Oversee and assess instructional staff to insure compliance with accrediting council and control quality of instruction.

Chef

• 1995 - 1997

Executive Sous Chef

• Sep 1990 - Aug 1996

Executive sous chef for this small fine dining French restaurant in Crested Butte, Colorado Executive sous chef for this small fine dining French restaurant in Crested Butte, Colorado

Chef de Partie Garde Manger

• Jan 1990 - Aug 1990