I am a graduate of Syracuse University's S.I. Newhouse School of Communications.  After several years of cubicle life in the advertising industry I decided to make a radical change and follow my passion for cooking, attending The New School for Social Research's New York Restaurant School, in Manhattan.

Upon graduating, I began working as a pastry chef in several New York and New Jersey locations, including Mardi Gras Foods, and Keen's Chop House, one of New York City's oldest restaurants.

For three decades, I have been a teacher of the culinary arts, at various cooking schools throughout the New York metropolitan area, sharing my knowledge and experience with thousands of students at various cooking schools throughout the tri-state area. 

In addition to teaching, I have written about all things food-related for The Star-Ledger newspaper, NJ Monthly and NJ Savvy Living magazines.