Joseph, a graduate of Le Cordon Blue Institute of Culinary Arts in Pittsburgh, Pennsylvania, has 13 years experience in the culinary field. Joseph’s experience is accomplished and extensive. He has held the positions of pastry chef for a large, established casino/hotel, hot line chef actively involved in the process of launching a new casino/hotel, and executive chef of a bakery/restaurant. Joseph’s areas of focus at Hy-Vee are working with customers on recipe development, answering cooking questions, offering healthy dining options, managing menu development, and arranging catering orders. His skills are diverse as demonstrated by his ability to prepare meals of various cuisines, including Italian, French, Mediterranean and German. He is trained and skilled in full-service catering of small or large events, intimate or public gatherings, elegant or casual weddings and receptions, and can prepare and deliver at-home dinners for parties of six or more. Joseph is a member of the American Culinary Federation. Please do not hesitate to contact Chef Joseph at Hy-Vee, either in person, by phone or e-mail.