Employment:

• Senior Level Culinary Chef-Instructor, Institute of Culinary Education, NY 1998-2013
• Featured Blogger for Huffington Post’s “Food For Thought”, ongoing
• Featured Writer and Video Demonstrator for Nutrisystem’s “Numi” website, ongoing
• Creator and Owner ChefsmartypantsLLC, Food Consulting Group
• Creator and Host, “Let’s Get Real”, on Heritage Radio Network.com, ongoing
• Creator and Host, “Why We Cook”, on Heritage Radio Network.com (100 episodes)
• Culinary Advisor, Streets International, Hoi An, Vietnam 2008-present
• Consulting Chef, Vien Restaurant Group, ongoing

Recipe and Product Development Consultant:

• Luvo/Dr. Mark Hyman Cookbook Recipe Developer
• Eggland’s Best Organic Eggs
• Unilever Corporation
• Fresh Prep Cookware and Tools
• BeFine Food Skin Care
• Robert Mondavi, Vinetta Wines
• Chocolate Manufacturers Association
• Heritage Foods USA
• Atkins Corporation
• Quisisana Resort Hotel

Television, Web and Radio:

• “The Dr. Oz Show”, January, 2013, featured expert
• TedX Berkeley, April 20, 2013, featured speaker
• BBC Radio 5 “Up All Night” featured guest
• “Stress Free Cooking”, PBS series, guest chef for “Eggs” episode
• “All Things Considered” on National Public Radio, regular contributor
• “Chopped”, Food Network, “My Froggy Clementine”, original air date April 13, 2010
• “About.com” web video demonstrator, 20+ videos
• “Martha Stewart Morning Living” on Sirius Radio, ongoing regular guest chef
• Home Shopping Network, on-air Chef Demonstrator for Fresh Prep Products, July 2008
• The Food Network, “Top 5”, multiple episodes

Editorial and Print:

• Gourmet Live, “Eight Great” Sushi article
• Inside F&B Online Magazine, Biographical feature
• National Culinary Review, Cover Feature, April 2010
• Travel and Leisure Online magazine “Great Asian Street Foods”
• The New York Times
• New York Daily News
• New York Post
• Life Magazine
• Redbook Magazine
• Harpers Bazaar Singapore
• Time Out New York
• Midwest Living
• Motherhood Magazine, Singapore
• North American Inns Magazine

Grants and Honors:

• Winner of the 2007 Star-Chefs Cook-off at the Chef’s Garden Food and Wine Festival
• Jean-Louis Palladin Foundation Scholarship Award Winner 2006
• IACP Foundation Scholarship Award Winner 1996

Industry Employment;

Sous Chef     |     1995-1997
Arcadia Restaurant New York, NY
Oversaw and expedited lunch service for 50-80 covers
Three star cuisine

Sous Chef Seasonal     |     1994-97
Quisisana Resort Hotel Center Lovell, ME
Created and developed seasonal menu
Oversaw and expedited lunch and dinner service for 150 guests
Trained and supervised staff of 15

Line Cook     |     1993-1994
Savoy Restaurant New York, NY
Dinner sauté and grill stations

Line Cook/Pastry Cook     |     1992-1994
Nosmo King Restaurant New York, NY
Dinner sauté, grill, and garde manger

Culinary Externship     |     1992
The China Grill New York, NY

Education:

Culinology 101     |     June 2006
Research Chefs Association Food Science Training Course

Culinology 102     |     September 2006
Research Chefs Association Food Science Training Course

Artisanal Cheese Center     |     February 2005
Master class certificate program

Culinary Institute of America, Hyde Park NY     |     1997
Continuing Education Baking and Pastry Intensive

New School for Social Research, New York NY     |     1992
Master Course in Cooking Certificate Program

School of Visual Arts, New York NY     |     1989
BFA in Photography/Art History