I am not trained chef or even have a degree within Culinary Arts, but what I do have is the passion to enlighten others with my creativity. My first experiment was to make a delectable egg dish for breakfast. I started by trying different kinds of eggs, then I had to decide what vegetables to use, what spices or herbs and finally what to put it with. After about a month I had created the perfect balance in a breakfast sandwich and called it the Southwest Spinach Egg Florentine, you can locate this recipe within the first book "Comfort Food Twisted".

​​

When I came to Idaho in September 2007, I was not in the greatest of health, I felt very unfit and needed a change. I knew that it would take a lot for me to make an improvement in my health and I didn't know exactly where to start. After consulting several friends from my local church they shared with me some exciting ideas that they had used to make sure they got a good balance of protein and fiber while minimizing the amount of fat, carbohydrates, salts and sugars. This was difficult at first so I started to buy healthy foods, and cook different variations of dishes to see which ones I found to be tasty and delicious while still being healthy.

​

After spending the last 10 years in Idaho my wife and I have moved back to the state of Washington to help facilitate the care of my mother who's health has recently been prolonged experiences of pain. My wife will be providing her care as I will work outside the home and provide for the family.