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weslvir@gmail.com
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Its all about making memories,touching peoples lives by making great dishes yet simple that brings comfort.

Working with the season by bringing various cuisine as one.
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Line Cook
United States
San Antonio
TX
About

_My culinary journey started at a young age, back then ,from my dad,uncle,cousin's were all in the hospitality industry as chefs and Front of the House employees.Growing up i would go visit my dad and uncle in the resort during school holidays and excavate the kitchen for pastries and sweets.Looking at the chefs walking around all in chef uniforms and high Toque was everything i wanted to be one day.My dad had a series of what i think was cooking curriculum books all illustrated about the culinary field , well i would steal when he was not around and read about terms like "Jardiniere,Bechamel,julienne " or some pages was illustrated with different ways or butchering and so forth.So reaching the age to work i was so eager to finally get a chance to work in a kitchen, as i could not afford culinary school, i started as a dish washer in a resort in hope to make it as a chef one day, few years after i found myself in one of the most acclaim resort locker room putting on my chef uniform and high toque,this feeling would never be forgotten or go away and since then its been 18 years catering for people all around the world as i work from hotels to restaurants from Mauritius to Hawaii,Guam,various part of California and recently Texas.I am Originally from Mauritius Island close to South Africa and 500 miles off the coast of Madagascar. Mauritius culinary is very diverse and varies from french,British ,Indian, Muslim ,Chinese and creole so one day of the week we would be eating like a roast with a gratin of cauliflower and the next it would be curries and lentils or fried rice and stir fry which makes cooking and eating not boring at all considering the diversity.For me the way i vision cooking is all about making memories and try to comfort people, people comes to dine sometimes with all kind of moods and personal situation and us chefs i believe is to do our best to create a unique dinning experience through food.