May 3, 2013
French, Italian, Mexican, Asian
Monterey Bay, California
4 hour Christmas Eve dinner in France when I was a broke student there
intermediate, French technique that is applicable to Asian, Mexican cuisine as well
Travel was my inspiration for cooking. Re-creating what I ate abroad is what make me go to cooking school. Working for catering restaurants companies was always a second job. Food history and culinary science are my latest interests.
I'm a member of the French Conversation Meet Up in Santa Monica. I have worked as a prep and line cook and served as the head "commis" at the LA Times Book Festival Cooking Stage for 9 years. Am a dedicated foodie. Am also a writer-producer.