What culinary school did you attend?
I graduated from New England Culinary Institute in 1994 with an Associates degree. This is after bouncing around in college studying Telecommunications and Philosophy at the University of Indianapolis and Film at NYU.

What experience do you bring to the table?
I have worked in almost every sector of the foodservice industry from high-end fine dining to opening a sports bar. I have also done hotel and resort work, been a country club chef, worked for one of Chicago’s larger catering companies and now I run the foodservice operation for a large county jail in Wisconsin. Highlights of my career include working at City Grill and NAVA, in Atlanta, and Harvest on Huron in Chicago.

What is your favorite cuisine and style of cooking?
I can’t really pick a favorite cuisine though I really enjoy American Regional cooking. I think this country has a wealth of great food traditions. Unfortunately we are in danger of losing these regional foods as chain restaurants have started to make all cities and towns look the same. Beyond that I most often turn to Latin, Italian and French cuisines for inspiration. The foods l tend to like are big and bold, and not overly “fussy.” I tend to look towards the peasant cuisines of these countries for their comforting, soul-satisfying flavors and preparations.

Why start a blog?
A couple of reasons. First and foremost, I have recently discovered that I really enjoy writing. I have been writing for the website ChefTalk for awhile now and have found great satisfaction in the writing process. This blog is an extension of that, plus it gives me a chance to really work on my writing skills. The second reason is my newest job. While I really enjoy the lifestyle change that moving into the institutional foodservice world has given me, I do miss the creativity of restaurant cooking. This blog allows me to flex that creativity.

Can I suggest a recipe?
Absolutely! I always love to hear what you, the readers, like and want. If you have any suggestions for recipes or content please let me know.

Will you link to my site?
It all depends on if I find it relevant to my readers and if I personally like it. If you would like me to link to your site, drop me an email.

Do you shoot your own pictures? Is all the content on the site yours?
I try very hard to make all the content, on my blog, mine. I shoot the photographs and develop all the recipes. Of course, like all chefs, I do seek inspiration in many places, but I try not to recreate recipes I have read. If I do, I follow all copyright laws and I make sure to give full credit where it is due. The same goes for all the photographs. I shoot all the pictures on my blog. If I ever use a picture that is not mine, I get permission to use it, if needed, and give full credit.

Can I use one of your photographs or articles for my site?
Generally I will say yes, but it depends. For most blogs and/or personal sites I allow use of my photographs and articles on the condition that you ask first and give full credit. There is nothing more disturbing that surfing the web and finding one of your articles posted someplace with some else’s name on it. I know, it’s happened to me.

What kind of camera do you use? Editing software?
Currently I am using a Nikon D40x to shoot 90% of my photographs. I also have a Canon Powershot A95 that does a pretty good job. For editing I use Photoshop 7.

Be Sociable, Share!

Leave a Reply

Your email address will not be published. Required fields are marked *

© 2009-2015 onceachef.com All Rights Reserved -- Copyright notice by Blog Copyright