I became an Executive Chef while still attending Culinary school at a fine dining establishment and continued my professional career at a private Country Club. I currently own and operate my private chef business that specializes in celebrities and professional athletes. I also do menu development and kitchen consulting for small bistros.
My favorite things to cook
I love cooking and not cooking fresh Ahi tuna. I love fusing Mexican and a little Asian flair. Certain combinations and techniques can make an incredible experience. I also love making southern homestyle cooking
My favorite family cooking traditions
Bbq on holiday weekend consuming. Mounds of bbq favorites and new creations. Also enjoying a delicious Christmas dinner.
My cooking triumphs
Moving up in the ranks at the restaurant i ultimately became Executive Chef at. My specials and utilizing fresh ingredients, and unexpected combinations won everybody over from food reviews to family and friends and final being offered the Executive position with one year left of Culinary school. I also was involved with creation of the world's largest creme brulee.
My cooking tragedies
Spent an entire night and the rest of the next day preparing creme brulee for a catered event for 1500 guests. The event was on a airport tarmac. As I was bringing the dessert down the event, I hit a airplane tiedown and broke 600 creme brulee! What a disaster.