Arete or “virtue” is, for Aristotle, about the cultivation of human excellence. Excellence, however, is not myopically reduced to “being the best,” “achieving fame or honor,” or “winning.” Instead, arete aims at cultivating the skills, both kinesthetic and moral, that lead to a good life.How?Creating and implementing Circle Economy re-gentrifying and retrofitting sustainable development technologies in area where out data critical use infrastructures exist absent source of value (renewable energy, reuse, repair, recycling) then providing self sufficient influence of implementing an overall factor-analysis-derived measure of the circle economy plan on the economic, environmental and social dimensions of locations dealing with heroic lifestyle measures.

A Tavola PFL Culinary Expertise without Borders. Facilitating the connection and delivery of "Heroric" artisanal, organic, sustainability produced in arid minimal water conditions, local cultural slow food products and experiences into mainstream circle economy chains and markets worldwide. "Nothing belongs to us, only time is ours" Seneca addresses to Lucilio

Providing private parties and events for guests numbering 2-2500. Coordination of all aspects. Event sponsorship, meeting locations and schedules, menu designation customized to participants dietary requirements in keeping with event theme local food acquisition, preparation, final presentation and service.

Executive private chef and estate management.

Responsible for Executive dinning room luncheon meetings, board meetings, etc. Private house hold food service, creation of artisinal food products produced from G. Chris Andersen's Mosefund Farm. Products were introduce and sold in gourmet food markets on the upper east side of Manhattan, specifically Grace's Market owned by the Balducci family.

Management daily food requirements and staff operations for all households. Coordinated, managed all political events, charitable events, personal events that were scheduled for all of the properties. I worked with from 1987 to 1993 returned 1995 to 2000

Executive Chef of a off premise catering and gourmet prepared food store. Specialization consulting, designing, and facilitation of private corporate events from 20 to 2000 people. Events located in the heart of everything to the middle of nowhere.