I believe that food is an art. And an art requires patience, diligence and effort. That’s why I cook with no canned foods, processed or prepackaged foods.
All my dishes are made from scratch with fresh ingredients and quality. I believe in providing all my clients and customers with the best culinary experience I can give.
I have been cooking for a long time, but that doesn't mean that you need a ton of cooking experience to follow my recipes. I work to make my recipes interesting for advanced cooks and still accessible for beginners. If you ever have any questions, please don't hesitate to ask by sending a message or posting a comment.
From a young man growing up in the city of Chicago I developed the love for cooking at a young age. I learned a lot from watching my mother prepare southern classic dishes for dinner and family get togethers. Fast forward to the early 2000s I attended the Le Cordon Bleu Culinary Institute of Portland Oregon in 2003. There I learned the art of culinary. Adapting to different cuisines from across the world humbled me and made me develop a deeper passion for food.