I originally started cooking when I was in the coast guard in 1994. I pursued my career after I got out of the military in 2011.
Believe it or not, HELL’S KITCHEN is the reason I started cooking professionally. I have been watching it since the first season and said to myself "I can do that. "Little did I know how hard it really was.
My favorite experience was coming face to face with Chef Ramsay and being able to sit down with him to have lunch.
Chef Ramsay taught me that it’s not about how you start, but how you finish! Always fight back!
Pulled pork "low n slow." I just absolutely love the flavor that comes out of something that had a twenty-four hour process to make.
I am not afraid to take a risk and push it to the limit.
Be ready to work long hours, and don't be afraid to screw up because it’s going to happen. Push it to the limit every day you walk in that kitchen.