It doesn't stand out, it rents a venue, hands out flyers, sells seats, and merchandise and throws a huge concert with A list celebrity performers, with a side stage for local talents. & face-paints & a carousel. Compliments are received with modest thanks and shy, appreciative smile I enjoy the creativity and design that go into playing the dish. I always enjoy shopping for ingredients. Meeting farmers and distributors and searching at farmers markets, co-ops and ranches. But the best is the discovery of new and unorthodox methods in using them.

I'm New Year's because I do all sorts of cooking my family's been in the restaurant business for many years we had a restaurant in fisherman's wharf called European Garden it was a Eastern European restaurant, my grandmother was specializing in Georgian cuisine my family is Russian. My other grandmother specialized in Jewish cuisine but I pretty much specialize in Italian but I love it all. I enjoy cooking and putting smiles on peoples faces when they try my cooking that comes from the heart. I cook with love in this most important when you put love into your food....

I am an inspired Chef that has been cooking since I was 8 years old I knew it was my passion then, my journey in life is to create and teach future Chefs of America, I specialize in Cajun Creole cuisine and I have been in the industry for over 25 yearsin California, and I am an instructor that teaches culinary arts I am looking for dedicated students that would love to a career and becoming a chef I am a pathway for the future. I am a graduate from the California Culinary Academy located in San Francisco, I did my internship in New Orleans Louisiana. I am interested in teaching food safety healthy food awareness and creating and writing new m...

Respectable, helpfulness, fixable, anticipate and international experience is my key factor off my great success .

Hello My name is Patrice. I have a true passion for food and I’d love to teach you what I know. I enjoy helping people find love through food. I’m from California and have been in New Orleans for the last 3 years. I’d love to show you what I know.

I am a driven culinary professional, having worked in some of the world’s most demanding kitchens alongside the great chefs of our time. At twenty-nine years old I have found myself on the management teams of two- and three- Michelin starred restaurants, distinguishing myself as a leader in the field. Particularly proficient in all things French, I have had the exposure to world cuisines necessary to survive in the cut-throat world of San Franciscan fine-dining.