4th Generation chef. Immensely passionate about the food industry, I believe that food is a truly universal language. I work with the attitude that I GET to go to work today, not HAVE to work today. I maintain a professional yet personable attitude with co-workers, employers, and vendors. My most recent experience is in an open kitchen, which allowed me to build a strong reputation with my regular customer base, and the ability to perform under the watchful eye of discerning customers. Consistency of execution is my bread and butter.
left to be an at home caretaker and cook for my grandfather halfway through my degree. i would like to finish via online correspondence in the near future.
I host a weekly podcast with fellow cooks and foodies, called Piss and Balsamic Vinegar. we discuss the inner workings of fine dining, food myths, food legends, and food trends. we highlight cooks and restaurants around the nation who we feel are presenting original and exceptional ideas in a fiercely competetive industry. We feel that cooking is a sport, and its key players are the artists of our time. We just had our best week (9/14) of streaming at 300 downloads overnight for our third episode. we are available on all major streaming services.
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