I am Exec Chef at the Oakland Children’s Hospital and don’t get to cook anymore, I want to continue helping kids and start my own pop up
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Cooking healthy, local, sustainable, seasonal food really inspires me. Drawing from my mentors and places from the past and using this thought process creating new exciting dishes is what I love to do in the kitchen. Going to a farm, new restaurant, farmers market or anywhere people are producing food at a high quality gives me the drive to produce my own ideas.
What's your all time favorite dish to make?Braised short ribs and gnocchi are my favorite food items to make from scratch.
What would you do with the $25,000?Invest in myself and work to establish my own brand so I can put myself in a place to give back to the community. Not only with delicious food but to support local food banks, maintain a relationship with the Children’s Hospital, and do whatever I can to help others less fortunate.
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