Hello All, I started cooking when I was five (not kidding), learned throughout high school and then trained in the hotel industry in a hotel that had four restaurants, three kitchens, a cold kitchen and three banquet rooms. The largest event I was part of catering was a breakfast for four-hundred. I was trained "old school," by a meticulous Austrian chef. I left the hotel industry to pursue a "life" of less than six days a week, split shifts. I now cater and employ culinary students to satisfy my love of teaching. Since I was trained in classic French cuisine, I tend to fall back on those skills most often, but have mastered Italian, Japanese and Mexican cuisines, as well as some signature dishes in other cuisines (like my family's favorite Thai Chicken Curry). I love to learn and love to teach what I know. I look forward to sharing and learning from posters here.