Sensible Safe Food Policy

My Column From the Cheese Reporter for the Month of September, 2016

  • 6 months ago
  • Food

About the Author

I began my work life as a Chef in private clubs, restaurants, and hotels. I was trained at the Ritz and rose to Executive Sous Chef. It was there I first learned to value quality and building teams. I spent ten years working for an independent upscale supermarket as an executive. I helped engineer the creation of a new niche in a highly competitive industry, American Artisan Cheese. Currently, I help small businesses grow without losing who they are, I love my work, am good at it, and ask a lot of questions. Let's make your business better together!