Chef in Eugene, Oregon

My background is that I worked in European restaurants (Swiss, French, Italian etc.). I always picked a restaurant / resort with the notable chef. Being early in my career I compounded this with reading, starting small businesses to perfect certain aspects of my culinary quest. For instance I opened La Patisserie in Manchester Vt. to perfect my yeasted croissants, Danish (real Danish), ice creams, sorbets, chocolate work (I had previously worked for a chocolatier in Boston} and anything else that I wanted to work on. I had a small sausage / charcuterie business, a cheesecake business and basically did these while working full time in the restaurant / resort world. I traveled throughout the Caribbean , Mexico and central-South America. I spent a year and three months engulfing myself in Mexican Cuisine. I went from the Northern border to Oaxaca to master the classical regional cuisines. I have done a lot of work on sailboats, backpacking excursions, white water rafting jobs, and llama excursions. I am used to doing the unusual - going with the flow and making it come out primo. Where I sleep- cooking conditions etc, I can overcome and turn it into a positive experience....while enjoying the inconveniences. Enough said.