I never had any formal training for food other than eating. I went to art school, but was stifled by the long, isolated hours in spent in my studio. At the time I was flipping eggs just to pay the bills, but soon figured out that I was having more fun at work than I was at school. After a few short stints in rock and roll catering, I got hired at a newly opening restaurant in Santa Monica, CA called Anisette. Initially hired as a Garde Manger cook, after only four months I became one of two chef de tournants. I began cooking on the line less and taking more responsibility actually running the kitchen. My jobs included all of the major purchasing for the back of house and the bar, all boh employee paperwork and timecard issues, major prep, and farmers market buying. The best part was working with the back of house management and learning from them. After a year and a half I decided it was time to go back to the beginning and strengthen my cooking chops. So I left Anisette and am now currently employed at Hotel Casa Del Mar also in Santa Monica, working as a line cook.