School, any type of school, has always been my gig....going to school for Culinary Arts was no different, there I was straight ACES. My real culinary training didn't start taking place until about 2008 when I started at NECI, the New England Culinary Institute. After two years I graduated with my Associates of Science in Culinary Arts in 2010. I then proceeded to achieve my Bachelors of Arts in Hospitality and Restaurant Management in 2012.
The nuts and bolts of it?
I've been in the Culinary Industry since I was 16 holding every position from Line Cook to Executive Chef of Corporations. I've also had a plethora of management experience over the years from being a Front Line Manager to Corporate Level Management.
So you could say I've seen and done a little bit of everything.
This is just my next greatest venture!
Last but not least, the real juicy stuff.
Little back story...you will see my business is not only a big supporter of Veterans, but it is also Veteran-owned. Back in the day I was a Combat Engineer stationed in Fort Riley, Kansas. Having spent numerous deployments, including time in Iraq as part of Operation Iraqi Freedom, I was Honorably Discharged on a Medical Evaluation Board, thus the importance of the Warrior Wall.
Also worth noting:
This big, bad, bold, human-embodiment of terrrific-ness is 100% Rapid City, born and raised. As a married man with 5 kids (all of which HEAVILY involved with Central Soccer, Band, Orchestra, you name it...they do it) you can imagine how much free time I have had over the years. With the 3 seconds of time I've gotten to myself in the last 10 years I have chosen to enjoy that time not sitting still in the slightest. If it's got outdoors and adrenaline......like cliff jumping, kayaking or Jeeping, I'm there. I'm a big fan of sports, either playing them or yelling at the tv during them. Also the biggest fan of spice. Spicy foods, Hot sauce, all of it...sign me up!!
Besides loving long walks and massages, that's me in a nutshell.