I started having a very high interest in cooking when I was 13. As I was younger I always helped my mom in the kitchen, ready to help with the easiest to the hardest dishes. At age 14 I took a summer job at a local pizza and sandwich pub which I quickly learned the whole menu. What became important to me without even knowing at the time was to garentee each dish was cooked and prepared exactly the same every time, as I strived for perfect without knowing at the time I moved up quickly and was running the kitchen at 14 after two months.The following year, After hearing about the 4th And Main Steakhouse opening in town, I didn't waste any time and rushed to apply. There I learned general knowledge of sea food and steaks, cuts, seasoning ext... After another 4 years I moved to Lincoln NE to explore more options. There I worked at Lazlos Brewery & Grill. This place was so far the hardest to master. At age 21 I was ready to take on the challenge. Sometimes with more that 15 cooks on the line at a time within 6 stations you can say space was tight. fearless my dreams of becoming great kept me going well and the red bulls to be honest lol. working 13 out out 14 shifts available per week was a average week. I stayed there for a year soaking in all the knowledge I could. from there I moved to Denver co to work at Fado Irish pub then to burlington co for a job offer as head Chef at a steakhouse. Another year went on. Then I was invited to go work in Winslow Az under a James Beard Nominated Chef and you can guess where I went next. There I learned a whole different type of cooking and preparing. I stayed there for a year then moved to Winter Park co to be closer to my family. Next I was at a New Mexican restaurant where I learned about various chilies. After that I went to burlington co for a job at a south western Steakhouse and here I am 16 years later. my dream is to have my own restaurant that grows most of its own food for production!!!