Food has always allowed me to express the way I feel. Different days bring about different designs. I am a big advocate art of in food. As a Chef you must focus on presentation, quality, and taste. There is a saying that people eat with their eyes. In order to stay relevant with the times a chef should keep up with the latest trend and techniques in order to present something new and fresh to his or her guest. Food must be a part of a chef’s lifestyle. You can never be a great designer of something that you do not have a passion for. I dream about food and what possibilities are ahead with it. Food can be dramatic or very peaceful in design. It has the ability to take you to faraway place like a great book. Food never disappoints; it is the chef’s responsibility to bring out all of the fine qualities that the product has to offer. Chefs have a great responsibility to each guest. We must ensure that the best is given out of our imaginations and inspirations. We must see what is beautiful in food and paint a picture by creating our best work.
My passion for food came from the place where most Chefs would call their first big break. I love watching my mother cook. It became one of my favorite things to do. I learned as much as I could from her without getting in the way. I took what I had learned from her and got a job cooking for a small fish shop in Baltimore Maryland. All that I had learned had started to pay off. I realized that this was what I wanted to do for the rest of my life. I started out working the fish counter which involved cleaning fresh fish and shucking oysters for customers on the spot. You had to love what you do in order to be a great salesperson in that spot. The store manager realized that I had a natural talent for handling a knife and talking to the customers at the same time. The best seafood was a perfect way to start a great conversation. I worked in that small store front for 3 years and learned what it meant to be committed to the ideal that; a passion for great food brings out the passion in people. My passion for food had led me to downtown Baltimore. There I met a man that would set my culinary career in full swing. I was introduced to my first Executive Chef at the Sheraton Inner harbor Hotel. I was a kid in a candy store with no limitations. I gained the respect of all the people working in the kitchen not with my food knowledge but, with my work ethics. They wanted to teach me and they did. The best Chefs from all parts of the United Stated and some that were not wanted me to learn their particular skills. The food knowledge was something from a different world and I wanted it all. Making food beautiful is how I express who I am. My passion for food has allowed me to live better, laugh louder, and love effortlessly. Food had no limits therefore I have no limits.
I have explored the different aspects of food for a long time but, nothing interest me more than a healthy diet. There are so many different plans out there for eating healthy it almost unhealthy. I want to promote one simple thought. That thought is we must eat to live and not live to eat. I am a huge advocate of buying local and eating local. I believe that it is our responsibility to know where and understand how our food is handled. Eating healthy is the same thing as being a responsible eater. I believe that we are fortunate to live in an area where we have large farmers markets and local farmers. You can have a great experience with healthy food without giving up the excitement and the passion of some of what you love. I want to share my love of healthy eating with you. Please join the revolution in North Carolina by becoming more aware of how to eat. I will personally teach you how to eat healthy by demonstrating techniques in intimate classes. If you are interested in changing your life through healthy changes please register for the classes on this site. I want to see you change!
Fired Up I want to talk a little about something that I am fired up about. There is a saying that one cannot love well, live well, if one has not dined well. I cannot agree with that saying more. It seemed as though that statement could have been intended for someone eating in a fine dining restaurant. We have a tendency to look at dinning well simply for adults. I want to be the advocate for the once upon a time adult. Our children a being fed a poor diet in our educational systems. I would suggest that a child cannot concentrate well, socially interact well, and learn well, if he or she has not dined well. I do not believe that we can afford to place our children on the back burner. I was a part of a great innovative project where I was the Executive Chef. This dining experience was introduced to a local college. The project began with a simple question. We wanted to know what would be great food for the students. Second question was where we can get 60% of it locally. The third question was will the students like it. I implemented a survey to give the students a voice in what they were eating. I’m fired up about what our kids are consuming. We should all have that same concern. Lets get fired up together and do something about it.