I have twenty years experience cooking in Central PA restaurants, resorts, catering and a club.
The thing I like doing above it all is simply to see my clients smile. Whether its pork BBQ or free-range fine dinning,
making the kind of food that makes the event memorable, is what it's all about.
Food safety consulting came about naturally: I always ace the tests; both microbiology and human nature interest me and there
is a need. Every place I've worked in the past could of used what I'm doing now.
We, as a world can make our food safer and healthier by buying organics. Support your local farms and say "no" to factory
farms; its better for all involved.
I am currently the saute chef at Zola New World Bistro in State College, PA.
www.zolabistro.com
I am a member of the National Environmental Health Association.
http://neha.org
I am on the culinary grant revue comittee at Chefs4students, an online gathering of chefs from around the world who raise
money for culinary school grants. You can see what we are up to or get a grant application here.
I am a registered Servsafe instructor with the National Restaurant Association.Servsafe being the food safety certification
course for restaurant employees.
http://www.parestaurant.org
