I don’t believe I “should” be anything but perseverance is important to me. We move forward and see how the dough rises
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Love; there is almost an anticipation of joy that comes from knowing how what you’re preparing will be received by the ones you’re serving. Especially when for my family both at home and at the Dojo. The expressions of wonder and appreciation of the complexity of mature culinary culture and flavor is something that is so worth the time and effort to prepare. I absolutely live to see the faces of folks who truly appreciate how a Chef’s heart can shine through the love of service
What's your all time favorite dish to make?I don’t believe in a “favorite dish” per se. A Professional Chef should always adapt themselves to any flavor profile or culture that best represents the palate their attempting to please. So for me, all of them. From eggs to oysters, if it comes from the heart and the guest enjoy the experience, that’s all that matters. Even if they don’t, it is my honor to share
What would you do with the $25,000?I’ve worked the restaurant circuit for many years and have always dreamed of opening a small bistro down town to celebrate food, family and love. I’ve been out of the mix for quite sometime… If honored, the 25K would help bring that vision from paper to plate
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