Authored the following 7 textbooks in publication in the United States by the Professional Chefs Association. Currently working on Volume 8, as well as two cookbooks (see below).
Volume 1 Human Resources
Volume 2 Beverage Course
Volume 3 Sanitation
Volume 4 Food Education
Volume 5 F & B Cost Control
Volume 6 Safety
Volume 7 Food & Beverage Servers Training Manual
Volume 8 Baking and Baking Science (pending)
The Crowded House Cookbook (pending)
A Culinary Journey of Russia (pending)
2005 Executive Chef - State Dinner, Presidents Saakashvili of Georgia & Yushchenko of Ukraine
2003 Authored the Curriculum for the Chef's Apprenticeship Program. This curriculum is now used throughout the United States by the Professional Chefs Association.
2002 Completed a similar project for the Professional Chefs Association
2000 Revised and converted the Canadian Chef de Cuisine Program to CD-ROM for the Canadian Culinary Institute. This is the first time the CCC Program has been revised by a single person as opposed to a committee.