I have been a Chef at the Ritz Carlton Reynolds Plantation for about a year and a half. I grew up in with my parents owning a restaurant, so I started cooking as soon as I could reach the counter. I got out of the Navy in 1995 and immediately attended Youngstown State University where I eaned an associate's degree in Accounting/Business. My first real culinary job was at the Plantation Golf Resort and Spa in Crystal River, FL. I was a sous chef for Holiday Retirement Corp, where I had the pleasure of cooking for Jimmy Carter, Rosalynn Carter, Bill Clinton, and a few ambassadors for Africa. I have recently prepared private sushi for Carrie Underwood's wedding. I have worked and learned from some really great chefs like David Cassidy, Paul Knapp, Vagn Neilson, Calvin Clark, and Jason Cates just to name a few. I have gained a lifetime of experience and knowledge in the Culinary field, but I don't feel that I have reached my true potential. I am still learning everyday and improving myself both inside and outside of work. Well, that's my story, and I am going on 15 years in this business. Am I finished? Not even close