eventsyoudesign

I have worked in food service for over thirty years in various capacities. I started my career working in kitchens in several hotels in Ann Arbor, Michigan while I attended school at Eastern Michigan University receiving a Bachelor of Science in Food Systems Management. I took one year of culinary arts classes, I did not finish the program, but before I completed my year, I entered the Michigan Culinary Arts Salon and took home a bronz medal for my salt dough sculpture. In fact, our school took home the greatest number of medals that year. After this I moved to Nashville, Tennessee to be near my brother and his wife and I worked as a kitchen manager at a local restaurant. The restaurant only lasted a year and then it was closed down so that the owners could retire in Florida. From their I spent eighteen years honing my talents in banquets at the Opryland Hotel and Convention Center where I helped to set-up and serve events, schedule staff for events as well as train staff. I  have worked off premise catering functions, planned weddings and other events as well as written a book on event planning and decoration. I currently work banquets at the Nashville Symphony Center. I hope to publish my book, "Events You Design" and work on writing a second book about my adventures in banquets.