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I have over 30yrs cooking experience. I have cooked in all manner of venues from NYC Delis to Summer camps in The Adirondacks. My meals span kosher to continental. I have lead teams as small as 5 and as large as 50. I have cooked using several styles commissary, plated and catered. I love the hectic pace of a restaurant as much as I do the more laid Bea k style of camps. They all have their challenges. The one constant is the food. More accurately, the quality of the food. I love using fresh, local produce and grass fed, pasture raised heritage meats and dairy. Of course what are great ingredients without the passion needed to create wholesome, delicious food. It is the quality of the ingredients combined with effective cooking techniques and a sincere need to please people that combine to create a well executed and memorable meal.