Tips & Tricks: Dispensing Tips

Chef Greg’s passion for the culinary arts began over 40 years ago. Chef started as a short-order cook in local restaurants and grew his culinary experience through his attendance the Culinary Institute of America. Upon graduating, Chef Greg had the opportunity to open his own restaurant in his local town and work under Chef Georges Perrier at a five-start, James Beard awarding winning restaurant. Chef now resides as AFP & Savencia Fromage and Dairy USA’s corporate head chef as a Certified Cheese Professional developing delicious recipes and working closely with customers. He also offers virtual tastings (wine optional) via Cheeselovershop.com