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 wholeso