Rouxbe

Summary:

I have been cooking for 25 years. I've worked in some really great establishments with some really great teachers. My experience ranges from working a bank of 6 deep fryers at a fish and chip restaurant in my teens to working five star hotels and feeding cast and crew of multi-million dollar film productions. It's been fun.

Employment History:

2005 - Present	Rouxbe	CEO	Vancouver
	Raising money, recruiting great talent and helping our team executing our business plan.
1998 - 2004	Freaky Beats & Eats Film Catering	Co-Owner / Chef	Vancouver
	Fed film crew and cast in Vancouver's film industry.
1995 - 1998	CP Hotel Vancouver	Chef de Partie	Vancouver
	Worked in the banquet kitchen under Chef Joseph Schefer and Chef Robert LeCrom catering high-end banquet functions from 100 to 3,000 people a night.
1987 - 1989	Delta Place Hotel	2nd Cook	Vancouver
	I worked in Le Café restaurant as grill cook, saucier, garde manger and banquet cook.
1985 - 1987	Mandarin Oriental Hotel	Apprentice	Vancouver
	This is where I learned all the basics under Chef Guy Monjo - an amazing French Chef that took the time to teach me everything. Thanks Guy. I have and will never forget this. Time to pass it along to Rouxbe users.
1980 - 1985	Troll's Seafood Restaurant	Short Order Cook	Coquitlam
	Busboy for 3 years than fish 'n' chip king working a bank of 6 deep fryers cooking 500 orders of fish 'n' chips a day. Don't really miss those days. Miss the people though.