Chef in Hampton, Virginia

Hi! I am an aspiring chef, recently out of active duty Navy. Graduate culinary school from Scottsdale Culinary Insititute in Scottsdale, AZ in Fall 2008; Le Cordon Bleu Institute. I took a few years off and joined the Navy and now that chapter of my life is over and I am seeking to further expand my culinary knowledge. I have over 10 years experience in fast pace kitchen environments. I have worked with fryers, meat slicers, ice cream makers, food processers, grills and a variety of different types of ovens. I have skills in cooking seafood to meat to poultry and have some experience in sushi techniques. I know that in culinary business you must start from the bottom and work your way up whether or not you have a degree in the culinary arts,and I am willing to do just that. The best place to learn is at step 1.