Welcome to an exploration outside of our daily lives.  Cooking can be a form of relaxation, creativity, and rudimentary knowledge of how & why food tastes so good.  Regardless of your career goals, it is a skill that stays with you for a lifetime.  Our class is designed to be interactive, approachable, judgment free, and mostly fun!  

    Culinary provides commonality to all human beings.  Regardless of the global diversity, we all must eat.  This program is designed to "kick it up a knotch", and create food that can be enjoyed by all.  My teaching

    philosophy is simple: explain, demonstate, student participation (dependent on safety), and assess our work together.  As a culinary teacher, "mistakes" are an opportunity to learn.  Teaching in a virtual environment,

    be assured we will all make mistakes learn together.   I look forward to meeting all of you, and hopefully instill a passion for whatever your goals might be.




    Culinary Institute of America, Hyde Park, NY - Associate of Occupational Studies

    Brooks Institute, Santa Barbara, CA - Bachelor of Arts

    University of Hawaii, Honolulu, HI - Liberal Arts


    Teaching Experience:

    Le Cordon Bleu Cooking School, Chef/Instructor, Atlanta, GA

    Lurleen B. Wallace Community College, Director Culinary Studies, Andalusia, AL

    Scottsdale Community College, Chef/Instructor, Scottsdale, AZ



    American Cullinary Federation, Certified Chef Educator

    American Culinary Federation, Certified Chef de Cuisine

    National Restaurant Association, Certified "Serve Safe" Instructor, Proctor, Manager



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