I have opened 31 restaurants and was the driving force behind several celebrity chefs. Its my time to take the spot light.
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I grew up on a farm and both of my parents cooked. I had great mentors growing up from French, German, and Old School American chefs. If we don't continue to teach the old ways of cooking, we will lose a valuable part of world history.
What's your all time favorite dish to make?Brown Butter Skate Wing with Natural Lobster Jus and French Tarragon.
What would you do with the $25,000?I would use it to fund my tech start-up to help restaurants manage their inventory control platforms.
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