Mike bought his first cookbook at age 8 and his love of cooking really blossomed thanks to home economics classes that began in middle school. Mike received his degree in Foods & Nutrition from Purdue University, worked for Kraft Foods for 8 years in their test kitchen, and completed his culinary training at Kendall College in Chicago. He has been on the faculty of Le Cordon Bleu, Triton College, and Kendall College culinary schools. Mike consults with food manufacturers on product and recipe development, food styling, food safety and loves teaching others how to improve their cooking skills. You'll find him experimenting with vegetarian, Asian, and Indian cuisines when he's not at PTC.