I teach primarily Asian immigrants how to cook basic western foods so that they can get entry level line cook position in western kitchens. And, due to our location in San Francisco, these positions are generally in corporate kitchens. I also teach E S L for culinary terms, product identification, tastings of products that appear similar enhancing their knowledge of food/preparation/service/nutrition and will start including table service into the program.

Catering/consulting/private chef/spice blends

Executive chef responsible for overseeing of the food operations for this retirement community. Duties also include research and development of new recipes, menus, catering events, charity and demonstration cooking, organizing the existing team for better utilization of hours and equipment while getting ready to open up the new full service facility in December of 2016.

Create, teach, train and instil my love of food and entertaing via classic Italian dishes interptreted with local and imported artisnal ingredients.

As the executive chef for this 4 store upscale independent supermarket with yearly deli sales in excess of 13 million dollars, my responsibilities include daily operation of the kitchen, recipe standardization, quality assurance, teaching/training, purchasing, scheduling, research and development, merchandising, charity cooking events, public relations events and working with the gourmet foods buyer(s) as to tastings of new products to bring into the retail areas of the stores.