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I grew up eating my mothers and grandmothers country and asian cooking which made me fall in love with food. After preparing my first dish for someone and seeing their reaction i knew then that it was my goal to make people happy with the food i create and the plates i present. I started out going to school and honing my craft. Then i got my lucky break and got into Mr. A's where i prepped and plated salads and other cold dishes, as well as a couple sauteed and seared dishes. Their i bettered my knife skills and learned to become a better artist on a plate. I also learned how to cook and prepare foods i have never touched such as foie gras and escargot.I then moved onto hotel work at Fairmont at The Grand Del Mar where i started out as a prep cook and learned how to prep for several hundred people and learned how the hotel restaurant industry ran. Once i got the grasp of the flow of things i was moved to line and ran my own kitchen with a smaller menu at the pool. At the pool i was expediting and in charge of one other cook.Now i am at Decoy where i am a line cook and also learning the steps of opening a new restaurant and all the work that needs to be put into getting a new kitchen ready.