| Food=Culture/People,Life. I am thoroughly convinced to travel the world through as many marketplaces, farms, vineyards, restaurants possible to gather inspiration. I plan to record this journey by all means photographs, video, writing, and tasting all things food. I began the interest for culinary through my family. We are a close woven group and have memorable and happy experiences around meals. My grandparents are dedicated chefs who owned a restaurant when I was a kid. The restaurant was always a very comfortable place to be and the kitchen so alive and interesting. Later as time goes on we learn that food comes from all over the world and is cultivated so passionately, colorful, diverse and with stories to tell. The base is always from nature as all things are. To fuse science,techniques and creativity into preparing artistic food. Artistry in full definition of senses. This is not a job, but a lifestyle. | |
| Sofitel/Accor Le Cordon Bleu '07-'08 |
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| US Marine Corps- 1st Reconnaissance Division- Operative Sofitel Minneapolis- Sous Chef/Torne Cook |
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| 3 Years | |
| Yes | |
| Le Cordon Bleu Sofitel |
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| International | |
| Every day of this waking life. |