Advanced into the Top 15
To me it would be a great accomplishment in my career. I will not only make my mother proud who is my inspiration but myself and my family.
Professionally i have been cooking for 14yrs. 6 yrs in restaurants and 8 years in corporate chef world. One of the restaurants that i am truly proud of working for, and which taught me a lot as a line cook was Mercer kitchen, Jean Georges Restaurant. I also had the opportunity to run Blu restaurant in Boston where i was a Sous Chef. I decided to make a shift into the Corporate world and landed a Role for Restaurant Associates where i am presently as a Sous Chef.
This is a tuff one. I consider myself a very diverse Chef. But i would have to say a Paella. The mixture of fresh fish the smokey ness of the chorizo and spices allows me to explore the flavors of my ancestors.
I would use it to travel and continue to explore new flavors, techniques and dishes around the world which can help build more knowledge and skills in my career.