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I grew up an only child to working parents, often having to sustain myself on Easy Mac and Ramen noodles from the microwave. It wasn't long until I began to crave more than what I had and began to replicate the processes of television chefs such as Emeril Legasse & Julia Child.

My early attempts were humble, but the seed was planted and my passion grew. Fast forward some years, during my time in the US Air Force, my down time was spent cooking out for friends and coworkers on the weekends on base at this little pavilion that became lovingly known as Smitty's Grill. It was during this time that I developed a zeal for cooking and of feeding people. I was always working towards the goal of the next, best dish I could create.

Upon leaving the military, I knew I wanted to attend Culinary School. I got the chance a few years later in Saint Louis, Missouri at Le Cordon Bleu College of Culinary Arts, where I studied while working various kitchen jobs; I washed dishes, cooked, baked, cut and burned myself, I listened, I watched, and I read. I scorched things, burnt others, I spent weeks cooking everything in salt, and eating every type of cuisine I could get my hands on. I staged, made butter, visited Farmer's Markets and happily spent every penny on a meal.

At some point I realized I'd fallen in love, and redoubled my efforts - a lesser number of things were burnt, fewer appendages cut, and I realized I had learned a craft, and a passion to last a lifetime. Now I share all of that willingly-whether it's on a plate, or by word of encouragement to a culinary student. I've taken, I've learned, I continue to learn, and now I can give back.

I consider myself extraordinarily fortunate!