I have had a love for food for as long as I can remember. My career in the restaurant industry began at age 12, when I sold hot dogs and kraut at a local golf course. I spent my summers as a teenager working in restaurants at the Jersey Shore, and obtained a culinary degree from Johnson & Wales University in 1991. I have held various positions since then, including Food Service Director, Executive Chef, Garde-Manger Chef, and have owned my own restaurant and catering business. While working as Executive Chef for a major flavor house in NJ, I was educated about flavors and their use in food and cooking, and realized that I had fond my niche in the food industry. I then went on to take a position as Product Development Chef for an ingredients supplier, incorporating yeast extracts and savory ingredients in prepared food products, and then moved on to another flavor house to serve as their Research and Development Chef. In the early years of being self-employed, I also made an occasional appearance on QVC representing products for one of my clients. I am currently a member of the Research Chefs Association and the American Culinary Federation since 1991, the American Vegetarian Association, and the Institute of Food Technologists. I enjoy golfing, days at the beach and spending time with my wife and our son. Cooking is still my first love and as long as I am in a kitchen at least part of the day I am happy.

          I am an active member of the following organizations:

http://www.foodproductdesign.com/archive/2001/0301ap.html

http://www.northeasttimes.com/2001/0725/flavor.html

http://www.preparedfoods.com/CDA/ArticleInformation/features/BNP__Features__Item/0,1231,113078,00.html

http://www.acfno.org/Katrina_postings.html

www.culinology.com/uploads/Awards_2004_PR_2.doc

http://buyersguide.ift.org/cms/?pid=1000230