Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
My background is in American cuisine. I have been a personal and private chef more than 9 yrs preparing meals all over Maryland. I grew up on New Orleans cuisine learning from different chefs.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
My mother used to make red beans and rice. The smell in my house it was the best smell you can have as a child. Wherever I worked I learned from each chef.
Chef (Aug 1992 - May 1995)
I went to Newbury college where I received an AOS degree in culinary arts.
Prep cook/saute (Jun 2015-Now)
Cook (Feb 2011-Oct 2011)
Helped with setting up and garnishing plates, cooked and served
Sous Chef (Aug 2010-Now)
Currently am a chef at Stevenson University in Maryland cooking for students and staff
Washington, DC, United States
Travel: 340 kms