What do you do after you’ve reached the pinnacle of your career as an Executive Chef?

You go back to school to become a Brewmaster, of course!

Changing careers isn’t for everyone but, it seemed like the perfect next step for me.

When my cooking school alma mater, Grand Rapids Community College, announced they were starting a Craft Brewing Program, I immediately knew it was the ‘next challenge’ I’d been looking for. My life has always been inspired by doing the things I’m passionate about and, in Craft Brewing, I’ve renewed that spark of inspiration.

Obviously, just going to school won’t instantly make me a top brewmaster. But, in finding a new challenge I’m passionate about, I have the motivation to be my best and bring my best game to the workplace environment.

Received the 2016/2017 school year faculty award for student achievement in both classroom and laboratory classes.

Bar Louie – September 2016 – Present

• Line cook while going to school

Teleperformance USA – March 2016 – July 2016

• Customer service, customer appreciation, retention, sales and service for AT&T Co.

Forge Industrial – October 2015 – March 2016

• Mostly factory work while looking for a more permanent job.

American Income Life Insurance – Feb 2014 – Oct 2015

• Independent Life Insurance Agent. Sales and service.

Taco Bell Restaurant  – Oct 2013 – Dec 2013

• Training as Restaurant Manager.  Couldn’t handle the fast-food environment after being an executive chef at sit-down dining establishments for 16 years

Wuskowhan Players Club – Mar 2012 – Apr 2013

Certified Executive Chef

• All Executive Chef duties and responsibilities including seasonal menu changes, Golf outing events, banquets, special dinners and catering to member’s homes
• Food Ordering and inventory, sanitation guidelines and
• Interviewing, Hiring and firing all kitchen staff

Wawona Hotel – Dec 2004 – Mar 2012

Certified Executive Chef

• All Executive Chef duties and responsibilities including seasonal menu changes while following National Park guidelines, sourcing and implementing local and sustainable food guidelines.
• Took 1st place at Sysco cooking competition 2006
• Passed the four day Pro Chef Certification exam at CIA Greystone 2007
• Actively recruit skilled culinary professionals and develop externship candidates.
• Took and passed A.C.F. Certified Executive Chef exam 2009

The Grand Hotel/Canyon Star Restaurant Grand Canyon, AZ – May 2002 – Dec 2004

Executive Chef

• All Executive Chef duties and responsibilities including seasonal menu changes.
• Developed new signature Southwestern menu and food.
• Trained and developed a crew of inexperienced cooks into an efficient motivated team.
• Won the first Delaware North Cup signature dish competition.

• Member American Culinary Federation for 21 years
• Signature recipes featured in 5 cookbooks
• Guest appearances on two of Rachel Ray’s television shows
• Won three gold medals and one bronze medal in A.C.F. culinary competitions
• 1st place in Sysco hot food competition 2006
• 1st place Sysco 12th annual ‘Best Chef of the West’ (4 state) culinary competition 2004
• Advisory committee for SFCC Culinary Arts program
• Apprentice teacher and competition coach (team won State competition)
• Santa Fe Wine and Chile Committee
• ACF Chapter Chef of the Year 2001