I've been working in and out of fine dining restaurants since I was 16. No real professional training except that which I learned by watching other chefs, reading a lot and being creative. I am a purist about foods. I don't like to over season things, I try to let the natural flavors shine and only add things that are necessary and complimenting. All organic ingredients, everything is made from scratch. I'll try making anything once Swedish Tea Rings at Christmas time. Persimmon Cheesecake