I began my culinary adventure purely for financial reasons. My Father paid me 50 cents per hour on the family farm but a local restaurant called Happy Chef paid $1.60 per hour. After High school I worked as a welder in a factory and still cooked at the restaurant on Friday and Saturday nights during “Bar Rush”. Cooking paid my way while going to culinary school and college. I completed my college degree at University of Wisconsin-Stout where I was a teaching assistant for both Restaurant Operations and Haute Cuisine classes. The hospitality industry has been very good to me. I met my wife working at a restaurant; she was the overnight waitress and I was the cook. I have gotten to work with some amazing people I see as my mentors and I have gotten to travel all over the United States experiencing many regional flavors. Everywhere I go I meet people like me with an excitement for this industry.My last two positions have allowed me to do what I have a passion for- developing both the food and the people who produce it. I have the ability to size up my audience and customize the training for each situation. At work I’m like the restaurant version of MacGyver- I love to take a problem and make it work for both the company and the individual operators. My perfect job would allow me to be the liaison between the company and its operators, making sure the company iniatives are executed and the operators have the tools/training they need to execute the iniatives.I have governed my career from a quote I heard from one of my mentors, J Willard Marriott “If you are not taking care of the guest, take care of someone who is”.Specialties:•Menu Development •Organizational Skills