My every thought is about food. I have always been a chef, whether I made my living as one or not. Food has interested me since I could see over the stove-top. At family picnics, I always found myself at the grill. My parents exposed me to all of the cuisines of the world. There are a lot of flavor memories running around in my head begging to be released.
Like many people in food, I started out on a completely different career path. After studying physics in college, I worked as a food chemist and sensory analyst for Consumer’s Union, the publisher of “Consumer Reports” magazine. A local caterer overheard my wife discussing dinner plans on the phone with me. After hearing about my skills in the kitchen, she offered me a part-time job to work during the holidays. Immediately, I realized that my career needed to take a left turn…Johnson & Wales….all-nighters writing papers….jobs….family…long hours…cuts and burns…feeding thousands…did I mention long hours…20+ years and here we are.