I don’t specifically have *qualifications*, though I did spend 10 years working front-of-house at a high-end resort. Four of those years were spent at a French 5-star, 5-diamond restaurant where I worked my way from Server’s Assistant(read busboy) to Server Captain. During this time, my eyes were opened to the amazing potential at what food could be when treated with the steady hands of a skilled cook or chef.
During my time at the restaurant, I studied food daily, passed the intro level certification with the Court of Master Sommeliers and took over for the Sous Chef as the Maitre Fromagere(Master of Cheese)! I’d import cheese, age it, and train the staff about it. I even held some wine and cheese pairing events, and taught a seminar on how cheese is made and how to taste it.
I’m looking forward to continuing my exploration of the world of food, and invite you to join me in that journey.