I have been a Chef in Vancouver for more that 25 years and an Honors Graduate of the Pierre DuBrulle French Culinary Institute where I won Award for Best Overall Student.During this time I have held exciting and dynamic positions in the Restaurant, Hotel and retail Grocery environments.I held my position as Sous Chef at John Bishop's "Bishop's" for 3 years in the late 80's and early 90's during this time I honed in on my skills as a young chef.I was also Sous Chef at the World Famous "Wedgewood Hotel" in Vancouver BC.Then going on to work with some of Vancouver's most respected Chefs: Mark Potvosky, Scott Kidd, Michael Allmyer Adam Busby, Anne Milne, Mary Mackay, Don Latondre, Judith Night and Carol Chow to name a few...Since 2000 I have been predominantly self employed.I was on the opening team of both the legendary CINCIN on Robson St and "Caper's" Restaurant on West 4th as well as opening up Jim Pattison's mighty URBAN FARE in Yaletown.I have a also worked in several Gourmet Food stores where I tuned my extreme knowledge of Aged Balsamic and Estate olive oil amongst many other things.I have extensive knowledge of Aged Chinese Teas and the Chinese Tea Ceremony. I held a long lasting position in Vancouver's legendary Meinhardt Fine Foods where I created the very successful line of Savory Dry Rubs "Rick's Rub" available in over 200 of Jim Patterson's Save-on-Foods stores amongst several other Find Butcher shops and Gourmet food locations.I am a Professional award winning food demonstratorI was a contestant on the "Food Network Canada" Super Star Chef ChallengeI am a Certified Professional Red Seal Chef and credited MixolygistSpecialties: Aged Balsamic and Estate Olive Oils and Rustic Mediterranean cookingook fundamental part in raising 8.5 Million Dollars for "Lewis Briar Jewish home for the Aged" Soon to be author of first Cook Book " How to cook a Camel" and 101 delicious recipes https://www.facebook.com/howtocookacamel Tenacity