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I started my career as a student of the industry wanting to learn every aspect of being the best in the kitchen and the only way was to get an education, do a formal apprenticeship and learn under some good chefs in the industry. So I acquired 4 different degrees from good schools with San Diego State University and UCSD being the top. Accomplishing and finishing a formal apprenticeship with the ACFEI (American Culinary Federation Educational Institute) helped round out my educational experience as I became well rounded in all phases of the kitchen. I became a very good technician and culinarian. Because of education and experience, this gave me the platform for greater learning that led me to my current job in teaching at the college levels. This platform helped my rise in the industry to become complete and competent in my position as an executive chef of large hotels. But education could only give me so much. Exposure comes from networking and knowing someone to assist in my career. In my lifetime, I was blessed to learn under and be mentored by some great chefs as Chefs Larry Banares, Brad Toles, Roland Henin, Tim Owens, Jerry Dollar, Brunson Achui, Raymond Hoffmeister and John Hui. I got to work with Paul Bocuse and his bande at a number of events as well as Wolfgang Puck, Michel Richard and Martin San Roman. Because of my endeavors in education and experience as well as working with these good chefs, all this helped me rise to the pinnacle of my career in competing in the Culinary Olympics and attaining a Gold Medal. I now give back to the future of our industry teaching young students the value of hard work and responsibility. I truly value the friendships I made on my culinary journey.