Chef to the Stars

From being a chef, saucier gardemangne, ordinary seaman lifeboatman (2 to 1,500) and sutler to reenactor of living history -- I can do it all. I was taught to be a butler of personal services like butler man's man firefighting; I worked on ships, boats and vessels. I do ice carving parties and grand buffets. I do as I'm told to do. I have a crew with security clearance. I have 63 awards. I have been a member of the American Culinary Federation since 1986. I have traveled extensively to 12 different countries. I'm on two pulblcations. I'm in a book. My listing of accolades exceeds expectations. If I was to list my possibles, it would bore you because now you have to read them. If I must, I will klls to just read. I would have to peck and scroll. I've always been professional. It's necessary to tell what I can. I have three interviews. If you would like to see my videos, please let know. Well, here it goes: Go to Fort Mims Restoration, go to Mutimedia and then go to Vic Campbell's 2011. Scroll to the bottom. It's there at the bottom.