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I began cooking at my parents house when I was at the ripe age of 14. I feel in love with the way my mother would cook her southern classics the gumbos, fried catfish, pecan pies I learned a lot from her. I started in a regular four year school and hated it I wanted a culinary education but the cost was too expensive so I joined the military and when I was asked what job I wanted to do I immediately said cook. I learned how to maximize my time and to cook for thousands.I left the military and joined The Art Institute of California San Diego where I am currently enrolled and I have been taught a lot. Whether it was how to run a restaurant, or how to start a catering company, all the way down to the basic on how to make stocks it is taught.
