Johnson & Wales University and traveled the US to work with fine chefs in resorts and restaurants for most of my career.
I have been cooking since..
1991 was my first job in a kitchen.
In my 5th grade class we had a career day; I picked "Chef" and never looked back. I was on the line cooking on a milk crate for 3 hours, and I was hooked.
Favorite dish to prepare
Juniper and Pepper Crusted Ostrich Loin, Polenta mashed potatoes with torched Tourne of turnip. Or anything that I can get my hands on. I just like to create.
Fresh and Clean ingredients make the dish. Local when available is always best. I try not to mask the taste of the food by overdoing it, but to create a flow of flavor on a plate.