I have been working as an offshore chef for over two decades, pursuing my passion for cooking that originated from taking culinary art classes at Tulsa Oklahoma job corps. My journey has been marked by various restaurant jobs that allowed me to refine my skills and develop my own unique dishes. In 2002, I embarked on a new adventure as I was given the opportunity to work as an offshore chef on a utility boat, which presented a whole new set of challenges with learning how to adapt my cooking techniques while riding side seas. After many years of riding the side seas I moved on to lift boats where I have cooked for the past 14 years.