I have focused on Charcuterie for the past 6 years but have worked as a Sous Chef before that. While in St. Louis I worked at a very high end Country Club where I learned many aspects of food service from fine dining, small catered dinner parties to banquets/events up to 800. I use only sustainably raised meats free of hormones and antibiotics. Interested in spices, salts, any other new flavors to work with, also tasting heirloom breeds of meats. Specialties: Purchasing and Inventory control, customer service, recipe creation and execution.