Publications and Articles
Professional Charcutiere’ John Wiley and Sons \ 2002“Is our food Supply Safe” National Culinary review 1998
Media and awards
Weekly host on “Everybody’s  Cooking” WVXU 91.7
“Surviving the Bottom Line” Hedrick Smith a  4 hour  program on job training. PBS
Managed World cup  winning student team.  Luxembourg 1998
Manager of team Midwest in Basle, and London 1999 12 gold medals and 3 silver medals
Manager of Team Midwest in the Culinary Olympics 2000 3 gold medals, 5 Silver medals
Manager of the winner of the Grand Prix in London
American Culinary Federation Regional Chef of the year 2002
Manager of the Bahamas National team 2002 to present
Professional Achievements
Culinary Advisor to Mayor Roxanne Qualls and the city of Cincinnati
Voted culinary educator par excellence by the readers of Cincinnati Magazine
Leading authority on Butchery meat processing and charcutiere in the United States
Developer of Technical Instructional Standards for Culinary Programs in the United States
Voted Cincinnati’s Chef of the year 2000 by the readers of Cincinnati Magazine
Awarded the Her Majesty Armed Forces Combined Services medal for services to the culinary Profession 2001

A Smoked Venison wrapped with Shrimp Tenderloin served with a savory Quiche and haricot vert

Braised veal shoulder with winter vegetables.

Both these dishes were gold medal winners in international competition