I am a Certified Executive Chef (C.E.C) of the Culinary Insistute of America, I have over 20 years experience in the hotel and restaurant industries were I've held post of Chef Garde Manger, Sous Chef, Chef De Cuisine and Executive Chef. I have worked in North America and caribbean. Companys such as Sandals Resorts International, Rose hall Resorts (newly named Hilton Rose hall Resorts), SuperClubs Resorts. I am a trained culinary artist in the areas of hot and cold food presentations, Ice carving, tallow, salt, soap, fruit, vegetable and cheese carvings.Specialties: ice carvings, fruit and vegetable carvings, tallow, salt and soap carvings, senior managerial skills, menu planning for specific needs, hotels and restaurant openings.Food critic, taste sensory analyst, food and restaurants consultant. Judge of culinary competitions.