My passion for food has always been with me. Beginning in my grandfather's garden, everyday after school. I can remember my grandmother having the house filled with aromas of the vegetables that were harvested from his garden. Mostly what I took from those experiences was, the pride and joy of being able to see the smiles on faces as these meals were being prepared. The love and gratitude that came out of simple homemade meals.
Growing up in Texas, bbq and grilling has always been close to my heart. I took my first steps into that discipline while being in the boy scouts and it's stuck with me ever since.
When I decided to be a professional in the culinary arts I enrolled and finished my culinary of arts degree at The Art Institue of Dallas 2000. Since then I've worked in all areas of hotels. In their fine dining restaurant. Moved on to corporate catering. I spent three seasons with Legends hospitality,notably on Jones events , Sundays at the stadium and events like Salvation army and George Strait concert.
The last few years I've been the Sous Chef for Urban Taste catering in Dallas. Producing wedding, corporate and private events all around the metroplex.
The creativity. Wether it be a new spin on an old recipe. New trends. The art of plating. The procedures. The production. It's always a good feeling to see your thoughts become reality.
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Understanding what the student wants to walk away with. How interested is the student willing to learn. If they are more open to professional procedures to compliment home procedures.