After completing my studies and Obtaining my culinary degree from Le Cordon Bleu in Chicago, IL, I returned to Michigan and began training in EVERY area if the culinary field. I have literally worked (effectively and at a High level) every position both FOH (front of the house) and HOH (heart of the house).I have spent time with Compass Usa (corporate dining and catering), Just baked responsible for baking and decorating 3500+ cup cakes, cakes and pies (per shift). I had the opportunity to work for MPRG, at which time I was blessed to be exposed to Fine dining (Northern Lakes seafood, No. VI chop house and Coach Insignia), scratch baking, New York style deli, banquets and catering. I spent time with Plum Market where I developed a passion for whole and healthy foods. I was blessed to work with top of the line Meat, poultry, seafood, produce and other fine ingredients. I was responsible for creating new items for the showcase in the prepared foods department. I was also responsible for catering and wine tasting food preperation. In order to be "well rounded", I took a job with Cosi as a assistant manager. I learned proper cash handling, labor management, inventory, ordering and venue opening and closing procedures, more baking skills as Barista skills. Soon after I was offered a Restaurant Manager position with MCE in their Max & Erma's concept. I was able to use all of my prior experience in order to produce a bottom line that was $1 million higher than the previous 12 month period. I aslo gained vast knowledge of beer, wine and liquor. I am Serv Safe certified. My expertise is in whole foods, farm to table, gluten-free, GMO free and heart health foods, but my clients can attest to the fact I am truly a Chef that can prepare all types (cuisine) with tremendous quality.I am currently available to cook on site as a personal Chef, as well as cater to parties from 1-400. Chefpatrick8@icloud.com