I took Home Economics in high school and I really excelled. My teacher really encouraged me to pursue culinary arts because she said I had a "natural talent." She even arranged a class trip on my behalf so I could visit some culinary schools!
I wanted to be a contestant on HELL’S KITCHEN to challenge and prove to myself that I could survive the "wrath of Ramsay," and to see if I have what it takes to make it to the end!
Working with Chef Andi and spending all day with a chef of her level really inspires and motivates me to push myself to be a better a chef. And secondly, all the incredible friends I’ve made!
In order to be a successful chef you must have standards, consistency, and the fire to fight back. Also, it’s not how you start, it’s how you finish.
My favorite dish to cook is seared scallops with a seasonal risotto. They are two ingredients that require time and an excellent palate to master.
I never measure anything and never use a recipe, EVER! I cook to how I feel and to my palate.
Be prepared to work hard, and don't ever accept a job based on money because it will never make you happy.