The creator and author of these web pages started his career in an inner city Detroit high school that offered culinary training on a large scale. The teachers at Chadsey High were professional chefs, classes were half day classes learning to be chefs, gourmet chefs, meat cutters, waiters - waitresses, bakers, hotel pastry chefs. The culinary foods department took up an entire wing of the school and included a cafeteria just for culinary students and a teacher’s dining room. Life was pretty normal in the academic wing of the school with their own cafeteria, ROTC, sports, band, reading, writing and arithmetic. Career choices lead this chef to study semesters of Commercial Baking, Hotel Pastry and Advanced Cake Decorating and Sugar Arts. After school job further his collection of skills, working and training with a Swiss-German couple in the suburbs of Detroit that owned The Swiss Pastry Shoppe. Graduating high school with top honors at the age of 17 this soon to be chef applied for a full scholarship to The American Institute of Baking, then located in Chicago. AIB was an intense 20 week resident college level course in the Science and Technology of Baking, In addition to management training, AIB specialized in the science and chemistry involved in the high speed commercial baking industry. Along with the large amount of study required, the chef traveled by the L-train to the suburbs of Chicago to make bread and pastry at Benisons’ Bakery, still in existence today. Several different career opportunities furthered the skills and training, from high speed commercial bakery positions to small pastry hand shops. A 4 star hotel in the Rocky Mountains extended an opportunity shaping the balance of this chef’s career. Moving to the southwest offered a position with a French company that operated a chain of restaurants that offered authentic French pastry and gourmet cuisine. This position lasted a dozen years and included training in France and promotions up to a position of Regional Pastry Bakery Director.