Tooting my own horn.

The good folks at MyChefbyRequest.com, a wonderful company for whom I prepare food, were kind enough to put put a profile of me in this month's Seattle Magazine.
So tonight, rather than actually write a post or put up a photo I took, I'm just going to cop out and show that article.
Calling me their Executive Chef is appropriate since I proudly make all of their food. Although I'm actually my own catering company and sell to them. Just thought I'd mention that to clarify for any who might be confused by what I have said else where and what is in the article.