I am very knowledgeable and versed in diverse culinary and beverage concepts. Strengths are: American, French, California, seafood, BBQ, Pan Asian streetfood, Polynesian (kiave/emu), Southwestern, Mediterranean, Caribbean, Spanish, vegetarian/organic, small plates, charcuterie et frommage, ceviche, tapas, botanas and pupus. Event & Kitchen Management Temporary Restaurant Employee Base & Training Catering Competition & Cook-Off Consulting Self-sustaining & Ecological Practices Menu Planning & Costing FOH, BOH, Bar Rates: Commensurate to degree of complexity. ($200-$350 per day) references upon request