Education and Professional Qualifications

I received my culinary arts and chef training at the New England Culinary Institute in Montpelier, VT but truly earned my stripes working alongside some of the best chefs in the region. I hold certifications in various food safety and quality control practices, including Better Process Controls for Acidified Foods, PCQI (Preventive Controls Qualified Individual), HACCP (Hazard Analysis and Critical Control Points), HTST Pasteurization (High-Temperature Short-Time), and ServSafe (Restaurant Food Safety).
In addition to my education and certifications, I have spoken at several food-related conferences, including the Future Food Tech Conference in New York, NY, in 2017, the National Restaurant Association Conference in Chicago, IL, in 2014, and the Sustainable Food Summit in Charleston, SC, in 2013. I have also been a member of the Think Tank for Flavor, Quality, and American Menus in St. Helena, CA, in 2013, 2014, and 2016.

In 2021 I was honored to be selected as one of the Top 100 Food & Beverage Leaders in the nation by Global Summit on All-Things Food.