The true soul of a chef is that of service

I found a program called The Frugal Gourmet on TV when I was young. His knowledge of food ad the cooking experiencewas humble and deep. He knew you were going to love his food because he loved making it for you.

I was heartbroken when Charlie Trotter died. I still am. His absence creates a tangible void in our culture of cuisine and it's progression. His view on service and the art of hospitality, and being a professional chef is completely the reason for my drive down this road. 

I knew that the Culinary Institute of America was my starting point the moment I laid eyes on it. Every cooking day since then, Ferdinand Metz's words ring in my ears: "... let's recap what we learned today".

Another lovely day in Miami indeed! My choice to pursue life in a tropical environment is highlighted on a daily basis when I get to watch both the sun rise and the sun set over a day filled with service and education.

Has done everything in It's power to stop me from providing nourishment and being a professional chef. I am here to cook, and cook I shall. My experiences have grown a humble, knowledgeable, and confident man that will always love the smell of the roses.

Who I am has brought me to where I am. I am a business owner who's career is serving those who value my contributions. I can think of no greater benefaction than to bring joy through food, and I am lucky to be able to do so.