Continue to pursue my passion for food with a focus on promoting health and wellness, using locally grown food in a seasonal and delicious way that excites people about making the right choices.
Work with a team that shares my desire to change the way people think about food, while continuing to personally challenge myself through meaningful work and making a difference in the lives of others.
From 2011 to 2015, I continued to create delicious menus for The Culinary Institute of America conferences targeted at promoting health and wellness through various demographics: food industry executives, health care providers, K-12 and campus dining directors, and global companies that set the tone of what the world eats. Also focused on current culinary trends throughout the world with our cuisine-oriented events.
As Strategic Initiative Executive Chef, I collaborated with The Culinary Institute of America's Strategic Initiative Group on the launch of five new conferences held in San Antonio, Singapore, Boston, St. Helena, and Hyde Park.
In cooking, as in all the arts, simplicity is the sign of perfection.