Chef in Grants Pass, Oregon

Graduated from Ledderwolff Culinary College in Sacramento, Ca. in 1998. Since then, I have continued my education and experience by working in several different kinds of restaurants, from a 4 star floating restaurant on the the Sacramento River to a family owned pizza house with hand tossed pizzas in the Trinity Alps. I love to serve food that is appealing to the eye as well as the palate using fresh ingredients with attention to detail. I am able to cut food costs by using seasonal ingredients, setting standard portion size, and minimizing waste. I can accurately and efficiently prepare delicious fish, meat and and vegetable dishes while maintaining smooth and timely delivery of meals. I am adaptable and can execute requests that are based on required specific dietary restrictions. I am a good natured chef that has 20 years experience in menu development, buying food / cost control, proper storage and refrigeration and sanitation.