CBCulinary

Recipe Development, Menu Creation, Culinary Systems Analysis, and Food Styling all begin with asking the right questions and gaining a real understanding of the goal My strongest suit is applying creative, strategic thinking to culinary situations and identifying the most efficient, realistic way to accomplish the task at hand. Started cooking as a young kid and had my first job with food at Pretzel-Time when I was 14. Culinary training comes from culinary school, time spent working under - Jeff Black, Christoph Marque + Antoine Westermann, and blood-sweat-n-tears on the line.