40 plus years of fine dinning experience, combined with 30 years focusing on the development/education of hunters and fishermen creating haute cuisine from their hard earned harvests.
Hyde Park NY CIA grad
23 year private camp chef - Bohemian Grove
13 restaurant opening - NY, LA, San Francisco, Florida and Hong Kong
Magazine columnist., Bugle Magazine (RMEF), MDF, Petersens Hunting, Sports Afield, Outdoor News Cooking Wild
guest chef - TVs Sporting Chef, founding owner of WildEats Enterprises Inc., producers of artisan Dry Rubs, Seasonings, marinades.
National Convention Seminar Speaker
Eductator/Cooking Instructor - Hillsborough Community Center, CCSF, Ramekin Cooking School, Sonoma, CA
Hospitality Consultant - Its A Clasic Pizza Restaurant, La Corneta Taquerias (4), Cafe Wraps, Above & Beyond Catering
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Working with small groups is a fun way to share a rewarding experience
i have been cooking professionally for over forty years, opened 13 restaurants in NY, Florida, LA, SF, and Hong Kong, with a degree from the CIA in NY
lesson start up is $500, a series can be negotiated, small groups preferred but not mandatory
In 1992 I was named to the SF Chronicles Macy’s Chef Tour performing cooking demonstrations for Macy’s. I then started cooking classes at the Hillsborough/Burlingame recreation center. I have been doing seminars and cooking classes at National Conventions ever since. Including writing for national magazines and guest chef appearances on The Sporting Chef TV Show
from beginners to housewives to corporate executives, including business party classes
i just came from the Wedtern Hunting & Conservation Expo in Salt Lake City doing wild game cooking seminars to hundreds of convention goers
Be prepared for massive information overload. I focus on WHY you do a certain technique or style of cooking NOT just how
are you one who eats to live Or are you one who lives to eat?