I am a working professional photographer in Colorado with a background in service industry management and recieved my technical training at California's finest institutions.
I was trained in classical French cuisine at The Southern California School of Culinary Arts when they merged with Le Cordon Bleu in 2001 & then went on to Brooks Institute of Photography from 2004-2007.
I have run both food and photography businesses over the past 15 years and am currently seeking students of photography that are interested in building a business for themselves through strategic partnerships with other industry professionals. I am also looking to share my Culinary knowledge with those who want to be better at-home cooks through the application of both traditional basics and more nuanced food pairings.
The two things I enjoy most are photography and cooking. Both are creative puzzles that require a combination of things to be successful. Knowledge of the basics is key because we must first know the rules and then their limits. Only then can we break them for the sake of creativity.
I enjoy finding creative solutions to common problems and delivering an exceptional experience to my clients. I expect my students to have the same drive and desire for excellence that I do.
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