An award-winning chef, Craig leads an incredibly active lifestyle with a restaurant, catering business, and cooking school and a strong commitment to bringing consumers fresh, local foods grown and raised in the best of conditions.
Consumer testimonials are representative of those individuals only and may not represent IBgard® users. They may have received free samples and/or coupons.
Craig’s story (based on an interview):
As founder of a well-established restaurant and cooking school in the Chesapeake Bay area, Craig prides himself on his retail and catering businesses, and his cooking school, developed from years of experience in the kitchens of four-star restaurants and managing corporate and private catering events. “My business offers consumers farm fresh eggs, pasture-raised chickens and turkeys, grass-fed beef and lamb, hydroponic greens, milk and dairy products, and prepared soups and baked goods. All items are from local farms, grown and raised in sustainable conditions,” Craig said.
“I am around people a large part of every day, offering quality foods to eat at my restaurant or take home or to the office, organizing cooking classes, catering office or personal events, or enabling my customers to buy local, sustainable ingredients to use in their kitchens,” Craig said. “My digestive symptoms made my life incredibly uncomfortable and unpleasant. It was difficult to concentrate on my daily activities. As you can see, I have a lot to do, so I would try to manage my occasional symptoms in the best way possible.”
Craig took an occasional prescription medication when his digestive symptoms were severe. Recently, his doctor recommended IBgard®. “IBgard® seemed to have a calming effect on my gut. It proved to be a positive experience for me and helped maintain my quality of life during the infrequent episodes of abdominal discomfort and bloating,” he said. “It felt great to be normal again.”
Craig is always on the go. Several of his recipes are included in the highly regarded cookbook, Dishing Up Maryland, which is a tribute to many familiar Chesapeake Bay dishes and to the Maryland farmers, watermen and chefs who work hard to bring consumers fresh, local and seasonal foods. His local restaurant is even among the top five restaurants in Annapolis, Maryland.