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sweet advice. That too many meals end on a low note is becoming a sad cliche. Chefs can't afford pastry peeps and either don't have the skill or time to elevate the quality of their desserts. This is where I come in. Not only is it an insult to the dishes that came before, but serving half-hearted desserts lowers your cheque average and your customers overall impression. My strength is in designing menus within your budget and utilizing the equipment you have on hand. Sixteen years of creating in kitchens around the world make me quick to adapt. After sucessfully operating for 2 years in Whistler I have relocated to Vancouver Island and am hungry to work. CLIENTS PAST AND PRESENT: PURE ELEMENTS THE BROKEN PADDLE COFFEE HOUSE
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