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Two summer dish washing jobs as a kid and then 7 years of work at some of Southwest Florida's most prestigious Country Clubs. Then I decided to travel to Hyde Park, New York to complete my Culinary Training at The Culinary Institute of America. As a graduate of The Culinary Institute of America I appreciate the opportunities that my education afforded me. In my opinion the most important things I took away from my educational experience was a strong foundation built on sound fundamental cooking methods, proper work ethic, and a broad understanding of the food service industry.I would go on to work at a resort in Vermont were I learned about sustainability through our food systems and agriculture. I then took this "Vermont state of mind ", if you will, and traveled back to the Hudson Valley to further my knowledge and respect for the mastery of farmers and the bounty of nature that is abundant. As a chef in the Hudson Valley I feel responsible to influence the food trends of today to ensure a positive impact on tomorrow. In my opinion it is important to focus not only on the art of cooking but the source of the ingredients as well. I yearn to see the ideal of eating In a sustainable manner be adopted by more and more people who also support local farmers and influence the community positively. When I create a dish my aim is to reduce food miles, support the local economy and introduce the diner to fresh and flavorful ingredients kept close to their natural forms. I believe that food is life and that it should be celebrated, respected and enjoyed. I also believe that we lead through example and as professionals we should always strive to set the highest standards, with the utmost regard for the products and one another.