Here are some of the more recent articles I have written for the website through a partnership with Improv Asylum: http://bostinno.streetwise.co/channels/from-dot-to-30-rocks-biggest-nighthttp://bostinno.streetwise.co/channels/dinner-with-flotus-potus-the-white-house-correspondents-dinner/http://bostinno.streetwise.co/channels/glute-busters/

In the very recent past I have joined their corporate training branch, traveling all overthe United Stated and Europe (Mostly Ireland and Germany) working with Universities,and companies such as Gillet and Google. Taking them through the steps of how I domy job and rely on teamwork and listening skills.

I have worked at Improv Asylum in many capacities. Most notably would be my timeon their Mainstage as an Actor. Performing to Packed houses 4 nights a week, notonly doing improvisation, but many written sketches as well.; Teaching classes upwards of 25 people the skills necessary to one day, hopefully takemy job! (Hopefully.

My responsibilities were never limited to my job title. We, as a team, create a show or original sketch review that reflects the current and popular trends at the time. This process included rehearsals, rewrites, notes and feed back sessions. While the show is actually running we are keeping track of time, doing massive amounts of crowd management, executing sketches and using information pulled directly from the audience to create material on the spot.

I have been working for the past 6 years with the famed troupe out of Chicago. Mainlywoking on a cruise ship, traveling all over Europe and the Caribbean. This positiondemands that you “live the brand” not only that of Second City, but of the Cruise Line.I truly learned how to become a professional “mingler”, as I lived with the audience forat least a week.

Servers in this restaurant were responsible for knowing as much about the menu as thechefs and encouraged to be involved with the beer and wine program, which changed overbi-seasonally. This is where I cut my chops and absorbed as much knowledge as possiblefrom chef/owner/ James Beard Award winner Chris Schlesinger.