I am the Executive Sous Chef for a Country Club in North Carolina. I help manage a staff of 12 with a fantastic Exectutive Chef who is very supportive in my certifications, schooling, etc.
I have an associates degree in culinary technolgy and have been cooking all my life and professionally for over 15 years. I love it, love making and eating food :)
As far as my choice of what I like to cook, French and Asian quisine would have to be my favorite. My style of cooking leans towards fusion. Fusing American, French and Asian mostly, and other tricks or ideas I've picked up from my training with some great chefs.
Anyone else like to share some info about themselves? I;d like to meet a few of you, if you dont mind.