I work as a private Chef. This is my 21st year. I have hundreds of clients that will cheer me on. I mentor culinary students in competition.
43 YEARS -- Started at 7 years old with my mom, her sisters, and my GRANDMA. In those days, Grandma had a separate kitchen detached from the house for cooking, baking and canning. This was to keep from heating up the main house, as there were no AC Units at that time. Ten years later started in Fast Food, then traveled through out the south from Corpus Christi to Dallas Fort Worth, training w/many great chefs, and two master chefs. Have been a private chef at Deep Creek Lake for 20+ years.
Chosen by Clients: App-Jumbo Shrimp sauteed w/garlic, scallions, mushrooms,, Italian herbs, green chilies, & finished w/a touch of cream. Spring mix/Arugula, tomato, cucumber, craisins, bleu cheese, cinnamon roasted pecans finished in a cognac reduction, w/fresh peach vinaigrette. Sauteed Veg Medley w/honey/lime/basil. Garlic Smashed Potatoes. Black Angus Filet w/cabernet sauvignon reduction. Jumbo Lump Maryland Crab Cake. Bananas Foster w/specialty cake and/or vanilla bean Ice Cream.
I will invest in my food production business, further developing a line of products. Current product is Chef Larry Lee's Too Thick To Squeeze, The BBQ Dipping Sauce (Toothicktosqueeze.com). Next to come is Rub It Your Way, Cajun Seasoning, & additional sauces/seasonings. I want part of the winnings & business proceeds to support the Wounded Warrior project. Also, as my wife & I serve as Keller Williams real estate agents, we want to support KW Cares, global disaster/emergency relief