This Chef is an Artist
Artist, Thinker, Creative Doer
I am a Professional Chef, Front end Developer and Web Designer
As a Professional Chef, author and Front end Developer, I have been fortunate to blend my creativity to become a recognized web designer and show all my potential by designing websites. My devices, smartphones or tablets are my sous chefs in the kitchen. My web sites chefdecuisine, English and French site (1999-Current), thesalmoncookbook and the Ecoookbook are part of my "Food Innovation Group" and the world of
Much like fashion, web design is constantly changing with trends and fads coming and going. When it comes to creating a website that will make a professional impression, I keep everything up to date and on trend. All sites are professional-looking on mobile devices.
Lots of wonderful things happen around us all the time; being able to see is easy, but being able to capture that very moment is probably the hardest part. A good photo comprise of many things, not only you must hit the shutter at the right time and moment, the perspective, composition and color coordination plays a big role too. Food photopraphy is my specialty. Food doesn’t keep it’s appetizing looks for long so as a photographer I am well prepared and able to shoot quickly after it’s been cooked before it melts, collapses, wilts and/or changes color.
Here is an example Rising to the occasion
Most of us spend hours online everyday, that’s just the nature of being a web designer. However, there’s a whole world of inspiration around us that we tend to forget which are excellent sources that can often be translated into creativity online. I have been busy developing ways to create and sell Ecookbooks. My first release is here Create your own cookbook online AND the salmon Ecookbook. Imminent release to be announced . .
Lines of codes2,102621
over 50 Years of Experience
Specialization CourseHotel Management School of Paris
Graduate cum laude of the Hotel Management School of Paris, an accredited French College. • Was awarded the Curnonsky Prize and a Gold medal as the student of the year at age 19. • Extensive experience in hotels and restaurants in France. • Fluent in English, French; a good knowledge of Spanish.
1967..CHEF and KITCHEN MANAGER
• French Embassy, Dubin, Ireland • Nassau Beach Hotel, Nassau, Bahamas and other Caribbean Resorts and
Specialization CourseUniversity of Studies
CIA (where they make the pies, not the spies)
TEACHER-CHEF to Culinary Institute of America, New Haven, CT, Hyde Park, NY • Supervised and modernized the French classical cuisine department and other high level culinary functions. • 1971 gold medal award at the Culinary Art Show in N.Y. City, first time awarded to a school.
1996 - Current
2001 - current
As a Private Chef in affluent homes (USA, CANADA, CARIBBEAN) and a Network administrator maintaining computer infrastructures with emphasis on networking. Responsibilities on-site servers, software-network interactions as well as network integrity/resilience were my key areas of focus.
2005 - Current
Creating visual concepts, using computer software to communicate ideas that inspire, inform, and captivate consumers. Developing overall layouts and production designs for various applications.
Get in Touch
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