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| | Food Commentaries by Chef Michael Hayes |
 | | Michael claims his forte to be in diversity, applying the knowledge he has accumulated over the years, combining the traditional Mother Cuisines with his love of "Cuisine Americana", which in his wacky fusions features Cajun/Creole,Southwestern, Asian, Low Country/Piedmont, and of course, the inevitable Stick to your Ribs Down Home Cooking. |
 | | Professionally, Michael has worked for some very reputable hotels and restaurants throughout the United States and Central America and currently Michael operates his own Personal Chef Service, "Your Craving Is My Command" based in Maryville, Tennessee, which focuses on personal cooking, private instruction both one on one and group classes and small caterings. |
 | | In addition Michael maintains a few messageboards on the internet, is involved in several cookbook projects and publishes his own culinary newsletters geared towards the home cook, teaching food in layman's terms on a variety of subjects. |
| www.restaurantedge.com /index.phtml?catid=47 (498 words) |
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