Michael D'Amore

Stove to become a chef and became one... Even got certified and taught at a local high school. Moved to Hyde Park, New York and became an associate chef instructor at The Culinary Institute of America.
Walmart's Sam's Club marketing needed a Chef to work with them and I demonstrated culinary skills from Las Vegas to Maine then settled in Connecticut and focused on their marketing stratigies. Still active in the teaching of culinary art and expanding in sales/marketing became certified to also be an agent for Combined Insurance Comany of America.
Semi retired this 2015, and my wife and I are caring for my mom, whom will be 90 years young this May. We are hoping to make the journey to the reunion, yet there may unfold cercumstances that could change those plans.
Still sing out as a Lead singer in Our barbershop quartet "BANDSTAND" and are still active and ringing chords through out Connecticut for over a decade. Solo acappella for assorted events is always the most fun...
Barbara and I have also been blessed with 6 grandchildren whom are some of the best on earth, except for yours of course...
We have discovered that you sometimes can hardly tell what you least expect most....
And that most experts can be recognized as a drip under pressure.

Working with everybody to present South Pacific, Finnian's Rainbow, The King and I, and Carousel with David Bell and the entire orchestra. Taking dance lessons from Gary Burghoff's mother. Being in a talent show singing out "BIG JOHN" and Gary did a drum back up to accompany.
The hours spent on the Chemistry photo dark room learning how to take, develop , and print out... What now seems like real ancient history.
Trying to form a "Future Chefs of America" club and our team made chocolate eclares for the dance.
The Sock Hops in the Commons area with the juke box and all the twisting going on...!
Being the first class to graduate with all four years from a brand new school.