Founder of Brooklyn Cured, a line of premium charcuterie made with pasture-raised, antibiotic-free meats. Products include award-winning charcuterie, deli meats and sausages.

Being a part-time Chef-Instructor gives me the ability to engage with cooking and food outside of charcuterie (see below). I love cooking Mexican food, working with hydrocolloids, making emulsified sauces, and shopping at the farmer's market. Chef-Instructor to students in the career culinary curriculum. Main duties include administering doses of reality to students who want to cook professionally. Occasionally, I instruct on culinary technique as well.

-Fabricated whole pigs and primal cuts of beef.-Ordered whole animals from local farmers, forging lasting relationships with them.-Produced sausages, pates, terrines, cured meats, and smoked meats for retail sale.-Coordinated wholesale orders for three restaurants in the Marlow group.

-Developed and executed market-driven Italian-inspired menu for new 50-seat restaurant.-Hired and trained staff of five cooks and porters.-Developed menu items including house-made salumi, sausages, and fresh pastas.

-Managed and organized meat walk-in, utilizing all usable trim for charcuterie items.-Made fresh, smoked, and emulsified sausages such as merguez, kielbasa, and mortadella.-Cured, brined, and aged whole muscles for salumi such as prosciutto and coppa. -Cured, brined, and smoked bacon, pastrami, and glazed ham.

-Oversaw preparation and service for six hot-line stations. -Worked roast, entrement, and appetizer stations as needed.-Coordinated preparation and plating for private-dining room events.-Trained cooks on all hot-line stations.