Experience

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  Culinary Support Services LLC

  • Tucson, Arizona

  • Executive Chef

    • 2015 - Present
    • Tucson, Arizona

    Serve as Executive Chef for this culinary consulting practice that offers supportive services to food industry and culinary education clients with individualized services in the following areas:Specialities-- Cooking Classes-- Trade Show Assistance-- Recipe Development-- Product Demonstrations-- National Account Marketing and Culinary Support

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  Mission Garden -- Friend's of Tucson's Birthplace

  • Tucson, Arizona

  • Executive Chef

    • Jun 2015 - Sep 2019
    • Tucson, Arizona

    Manage demonstration kitchen and develop new products for this historical garden. Mission Garden is a re-creation of the Spanish Colonial walled garden located on the original site of Tucson's San Agustin Mission. The Garden produces heirloom Sonoran Desert-adapted fruits and vegetables representing more than 4000 years of agriculture in Tucson.

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  The Kraft Heinz Company

  • Executive Chef | Group Manager

    • 2001 - 2015

    Managed food professionals in the Kraft Culinary Center of Excellence supporting business units such as Foodservice, Meals, Kraft Pizza and Oscar Mayer across multiple sites in designing food trend presentations, developing on-trend recipes, supporting health and wellness initiatives, conducting performance testing, providing package cooking directions and supporting new product development teams for Kraft branded retail and food service products.

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  Kendall College

  • Chef Instructor | Adjunct Chef Instructor

    • 1999 - 2012

    Taught a variety of professional culinary classes to full-time day students, part-time evening students and classes for interested home cooks on the weekends as a full-time instructor for two years. Classes included Methods of Healthful Cooking, Cuisines of the Mediterranean, Cuisines of Asia, International Banquets, Culinary Mathematics and Food Costing, Product Identification, Introduction to Garde Manger, Basic Cooking Methods and Soups, Stocks and Sauces. Served as an adjunct instructor for approximately twelve years teaching courses including Modern Mediterranean Cuisines, Healthful Cooking, Vegetarian Cooking, Advances Sauces and French Bistro Cuisine.

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  Research Chefs Association

  • President

    • 2010 - 2011

    Served as President of this international association of food professionals.

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  Le Titi de Paris

  • Chef

    • 1994 - 1999

    Began as intern and rose through ranks in this fine dining French restaurant operated by French Master Chef Pierre Pollin.

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  Training Consultants Inc

  • Partner

    • 1974 - 1994

    Designed and developed education/training programs for Fortune 500 companies.