They say life comes full circle. For me I started working in restaurants when I was 14 and as I get closer to retirement from the fire service I'm back to working in the culinary field. But it could be said that during my 25+ years cooking for firefighters, who are among the toughest food critics, I never really stopped. It also allowed me to work alongside a number of professionally trained chefs, some great amateurs, and cooks from diverse cultural backgrounds who taught me some great recipes. And long before it has become the current trend I have been passionate about a "back to the land, locally sourced, farm to table, etc." concept. For this reason too I have started a business, Plats de Saison, to promote local food producers and growers, seasonal meals and an overall "clean" diet. I'm looking to collaborate and network with other like minded individuals.