I was born in Fukuoka Japan on Itazuke airbase. My mother is Japanese and my father, who was in the Army, is Irish American. I have held several occupations from mechanic, armor crewman, owning a cleaning service and finally being in food service. Being a chef, I believe is my calling. Did I mention I love to eat? I?ve worked in various restaurants and country clubs. I received my Degree, Associate of Applied Science in Culinary Technologies, from Wake Technical Community College where I also taught Purchasing for a couple of semesters. My inspiration for cooking was my mother. My mother taught me how to improvise when you could not find a certain ingredient. A lot of the foods she was accustom to in Japan were not available here in the United States especially during the 60?s and the 70?s. She taught me how to use local in season ingredients and make them work. My mother always raised a garden and both my parents canned and froze and put up anything they were able to. For the last 17 years I have worked at the Angus Barn where I am currently the Executive Sous Chef.read more ...read less ...
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