An advanced seminar for fine art black and white photography combining traditional techniques and experimental processes. My students come from all disciplines and photographic experience.

Developed daily menus and recipes, some for special dietary needs. Created and organized parties ranging from small dinners to large themed cocktail parties. Oversaw the day to day workings of a 2500sq ft condo and a summer residence and Manhattan apartment.. Coordinated other staff members. Responsible for indoor floral displays and outdoor garden design.

daily menus including specialdietary needs, all aspects of party planning and execution that included sit-down dinnersfor 30 to fund raising cocktail parties for 80. Purchasing and household accounts. Responsible for luxury residences in Boston, Cape Cod and Manhattan, indoor floraldisplays and outdoor seasonal plantings,maintained homes and cars. Worked with architectoverseeing design for kitchen renovation; Whole Foods Market: Prepared Foods Chef, instructor and member of team that opened firstBoston area store, developed and tested recipes consistent with the Whole Foods philosophyof using seasonal and organic products to yield nutritious and flavorful foods.

marketing, promotions, private parties. Showcasedcookbook by local author of favorite recipes of Jazz musicians, featured recipes ondaily menu. Event received press and radio coverage.; Seasons and Occasions, Savory Faire (caterers). food preparation, purchasing, on-sitestaff management, specializing in baking, wedding cakes, breads, desserts

rounds chef,1st year cafeteria, Bake Shop, 2nd year Pastry, oversaw all aspects of instruction, service, purchasing and curriculum planning . Supervised the Health and Wellness Program forfirst year students and stressed nutrition in curriculum.; Created and executed menus for Boston Barolo Wine Club, AGLIO wine society, privateparties and cooking classes. Developed food pairing for 5 and 6 course wine