Don’t overthink this one; tell us what you’re doing day-to-day.
My drive and passion as a chef has led me to my love for fresh
produce and I will always be pursuing my passion. The beauty of it
all is the process in cooking, from farm to plate.
I plan to open my own restaurant & bar in the near
Currently, I am a personal chef.
In creating new and fresh menus, the line between creatively
intertwining my personality with the food and/or narcissistically
manipulating it at the cost of integrity can be so precariously
thin that sometimes, even the best intentions succumb to
Plus, commitment to respecting food is what I strive to keep daily,
because my values and principles get tested at work everyday.
I'm always looking for new ideas, new techniques and trying
different ingredients. Well, I'm always looking forward to the
satisfaction on people's faces when they truly enjoy it.
Sweating it out at the gym, or just some plain and old school
exercising because my work drains the crap out of me, on top of my
average 60hr work week.