Bob Black

After pioneer I enrolled in the Schoolcraft College culinary arts program in Livonia Michigan.
After that i spent two years as an apprentice under a master chef at the greenbrier Hotel in White sulphur Springs, West Virginia. During that time i spent time cooking at resorts in St. Croix U.S.V.I. and in keystone,colorado.
After Graduating at the top of my class from the Greenbrier i went to the big island of Hawaii.(for almost 8 Years)
When in Hawaii i was the executive chef at Merriman's restaurant where i worked with the likes of Roy yamaguchi, Sam choy, Nobu matsuhisa, and rubbed elbows with wolfgang puck and the galloping gourmet.
while in Hawaii i met my long time girlfriend Cindy.
We both decided it was time for a change and in 1998 we ended up in Petoskey, Michigan of all places.
we spent close to seven years there, but seemed to be going nowhere. We would probably still be there if it wasn't so seasonal, i really loved it.
In 2005 I got a call from a classmate from the Greenbrier about being a partner in a restaurant back in Breckenridge, Colorado and i jumped at the chance. Being your own boss rules!!!
I thought i would miss the "high end" type of cooking,but i couldn't have been more wrong.
We own a small restaurant called Mizuppa right near the gondola at the Breckenridge ski resort. I prepare from scratch Daily, 7-8 soups, 5 types of bread,3-4 different sandwiches, 4 different salads,4 types of Cookies etc. we employ about 10 people year round (not including myself and my two partners).
The menu changes everyday and we have a very loyal following.We can be as creative as we want and business is good! I work 4 days a week,all days,closed all holidays and all sundays.
I ski like crazy in the winter and hike and camp all summer long. What could be better!
I think of the old pioneer days and i always have something that makes me laugh.
Aloha, Bob

Miles Long