Currently training as a Tournant Chef under Chef Pablo Trobo via my union hotel job. I have many years experience in the front of the house in catering and banquets, but being a homebody mad scientist type cook, I have always wanted get in the back of house... and now I am! Pizza, French Bread, Gnocchi Carbonara, Assorted Meat Wontons, Spanish Style Pernil, Indonesian Tofu and Bottle upon Bottle of Hot Sauce. Italian American Without ever having made a Gumbo, I created one and it came out pretty good even though it was made 100% in da Bronx! The worst had to be a peanut tofu that went from light brown, dark brown and then... well... kinda muddy deep dark almost black. But hey.. the taste wasn't that bad... or was it?