For thirty years, Cal worked in the corporate world of the travel and hospitality industry, from flying the friendly skies, to Director of Customer Relations at Amtrak, to Regional Vice President for the Council of Better Business Bureaus.  He retired in 1995 to pursue his interest in both cooking and running a country inn.  For several years Cal was an Innkeeper at the Bailiwick Inn, a historic 14 - room inn in the heart of Fairfax, Virginia.  It was here that he developed his true love of cooking and fine dining.  Whenever he was not attending to his inn keeping duties, he was in the kitchen watching as Executive Chef Jeff Prather created his culinary magic night after night.  
 
While being a Personal Chef was certainly a career change, it was one Cal had been long preparing for.  He studied Northern Italian Cuisine under Chef Instructor Jane Woods as well has having taken culinary studies at both L' Academe de Cuisine and the Culinary Institute of America.  He is a member of the United States Personal Chef Association; served on the USPCA National Advisory Council; is a Certified Personal Chef, and Past President of the Capital Chefs of the USPCA Capital Region.  He was Chef Instructor at Kitchen University, a division of Kitchen Etc., teaching all culinary classes from 2001 - 2004.  He is currently a Chef Instructor for the Fairfax Country Adult Education Programs in Culinary Arts as well as an Instructor for the Culinary Business Academy.  He was a part-time consultant to Don Tango Foods, Inc. and has cooked for A Taste of DC and on several occasions been a guest chef at the Home and Garden Expo of Northern Virginia.  He has for two years been the Guest Chef Instructor at the Briar Patch Inn in Middleburg, Virginia.  Cal has been a presenter at past USPCA National conferences in Atlanta, St. Louis, Philadelphia and Denver.