從書頁到盤子：了解食譜結構。

I'm a European-trained chef with a strong foundation in classic cuisine and over 35 years of experience as an Executive Chef in upscale restaurants, hotels, and private clubs across Denmark, France, the USA, England, and China.
As a published author, I wrote Tastes of Clemson Blue Cheese and co-authored a chapter on egg- and milk-based foods in Culinology, a textbook for The Research Chefs Association. Beyond the kitchen, I am a certified ServSafe Instructor and Proctor, guiding culinary high school students at our local career center.
Passionate about all things food, I specialize in writing, developing, revising, and testing recipes—ranging from simple home-cooked meals to complex culinary formulas. I also manage a recipe-focused website and blog, where I share my expertise and love for cooking with a wider audience.