- Job Start
- October 01, 2010
- Oxford, Michigan
- Current City
- Saint Louis, MO
Whole animal, Canning/preserving, Housemade sausage, Modernist Techniques, Farm-to-table, Butchery, Sustainable fish, In-house charcuterie, Housemade condiments, Housemade pasta, Farm-to-bar, In-house breads, In-house ice creams, and Vegetarian
Work Experience: Culinary
Behind the Line: John Griffiths
Off the Clock (3% complete)Dining and drinking, home and hobbies, vacations and volunteering… the pros take time off
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