An extern at Per Se in Manhattan. That is my Mecca.
Chicken parmesan. I'm Italian! Simple food made with fresh ingredients, when well executed, is the best.
Eggplant rollatini with creamy polenta or risotto. You know I like you if I make you my risotto.
As an extern at Per Se, Chef Thomas Keller set up a cutting board next to me and began testing out a new pasta machine that he recently purchased. Nothing has been more inspiring to me than having one of my idols set up shop with me and lead by example. I work as hard as I do every day because of that experience.
My first cooking inspiration was my mother. On holidays, my father and sister would go and visit family while my mother and I would stay home and cook the holiday meal. She taught me a lot about building flavors, seasoning, freshness, and being humble. I was also inspired to cook by my Aunt and Uncle, whom I spent a lot of time with as a child.