An experience of a life time

After spending two years in Johnson and Wales culinary arts program you get a true understanding of what its like to be a "classically trained French chef", you develop a true appreciation for its history, roots and personal dedication it takes to embrace this history and those that came before you and the effort it takes to be a top level chef.

To think that one of the main cook books, "Le Guide Culinary" is still being used as a the basis for professional level culinary arts programs was written in 1929 is amazing.

I was fortunate enough through my efforts and dedication in school that a couple of the chefs singled me out and gave me the very special opportunity to train under one of the top Chefs in Denver, Chef Steven McCary at Mizuna, the number one French restaurant in Colorado, so in 2013 I spent both weeks of my vacation training under him and it was a very special time and a memory I will never forget. Thank you Steven for the chance and everything you taught me.