Every chef is going to have their own interpretation of how they want a dish to look. I would encourage you to experiment a bit to try and find your own creative identity.

Ahi Tempura with an Asian slaw, Black Sesame seeds, Micro-greens, and Spicy Red Chile sauce.
Colossal Crab Cocktail with Black Beans, […]

I am back from the dead.I have been reserected to fulfill my destiny and to reclaim my culinary soul. Armed with a chef knife and steel,to do battle with the dark forces of the restaurant industry.I will not bore you with the gory details of my journey,but I will tell you this, never again will […]

You always hear athletes talk about how they play their respective sports for the love of the game. It always helps if the game you play pays as well as some athletes get paid! The point is, you have to love what it is that you do. Being a chef is one of the few […]

Crème Anglais

ingredients:

Directions: Combine half and half, vanilla, and 8 oz. of the sugar in pot and bring just to a boil. In large mixing bowl, whip remaining 8 oz. sugar and egg yolks until smooth. Temper the mixture then cook the sauce over low heat (stirring […]

I have always held myself to the highest standards and for the first time in my career I am questioning what that really means. I am certain that these standards have given me the drive to be a well rounded and technically sound chef. The truth of the matter is, some times this is not […]