My culinary training began while I was attending Penn State University. I worked at a hotel under two chefs that attended Johnson & Wales University, after three years working under them, when I mentioned that I also wanted to attend culinary school, they laughed and said " What do you think you have been going for the last three years". I ran the line, opened and closed and had become assistant to the executive chef, and assistant banquet chef. I left for San Francisco in 1992 and worked for several other great places from The Golden Gate Yacht Club. French Bistros to Square One Restaurant learning even more everywhere I went. The images below are things I do around the house for fun and to keep my skills sharp. These I enjoy passing these skills on to my daughters as my mother did to me. I happen to be a photographer - reason for all of the photos.