I’m a 20 year old chef de partie who started as a dishwasher at 16 and have worked my way to be where I’m at through the love of what I do.
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Receive Text UpdatesWhat inspires me to cook is how food brings people together doesn’t matter where they are from or what language they speak. Food is a universal language.
What's your all time favorite dish to make?My signature dish is a sous vide marinated duck breast over sweet potato mash and charred romanesco topped with a lemon raspberry compote.
What would you do with the $25,000?I would use the money to help further my career and expand my knowledge of food and cultures in which they originated.
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