MembreArtepicure

I have roughly about 2000 books in my library with the majority split between food, wine, cooking art and culture. My taste in fiction runs from the classics to contemporary including satire, science fiction and detective stories.

At present I operate a small cooking school www.artepicure.com. My parents owned and operated a restaurant that featured traditional New England cooking, This is where I got my first taste of Kitchen life. Since then I have worked throughout the United States at ski resorts, dude ranches, restaurants and private clubs and have spent over 10 years working abroad in the Virgin Islands, Belize, Germany, the Netherlands, Greece and Tunisia. In addition to my chef experience I have also worked as a waiter, bartender, restaurant manager, sommelier, taught culinary history at Tufts University and serve as an occupational specialist on the National Accreditation Board for Culinary and Vocational Schools. I am an active member of Les Amis d’Escoffier, Chef’s Collaborative, Slow Food and the Culinary Historians of Boston.