My Culinary career began 10 years ago when I joined the United States Navy Submarine Force. I went to Culinary School in Lackland, Air Force Base in San Antonio, TX where I learned the basics of cooking. When I graduated I went to my Submarine the USS Scranton SSN 756; where I was trained to become an executive chef, a waiter in a fine dining enviroment and a record keeper/stocker. When I completed my 4 year enlistment I recieved an honorable discharge and a Navy Achievement Medal. Back in the civilian world I've worked as a Night baker in Laury's Cafe, an Assistant Manager at Burger King, a line cook at The Dugout Sports Bar and Grill, a Cooking Mentor for the Forest Service Job Corps and a man of all trades working at Penny's Diner/ Oak Tree Inn. On a final note Vegetarian Cuisine has recently become one of my specialties and as a meat lover I must say I can prepare some pretty darn good dishes. I am servsaf certified. I am highly dedicated, fun to work with and I take my work seriously.