The Goodwin GamesALL-NEW MON 8:30/7:30c
Hell's KitchenALL-NEW THU 8/7c
MasterChefALL-NEW WED 8/7c
So You Think You Can DanceALL-NEW TUE 8/7c
BonesFRI 8/7c
Hell's KitchenALL-NEW THU 8/7c
Does Someone Have To GoALL-NEW THU 9/8c
MasterChefALL-NEW WED 8/7c
MasterChefALL-NEW WED 8/7c
I helped my mom in the kitchen as a little girl. It helped me gain a passion for cooking, but it wasn’t until after graduating from college that I realized I could turn my passion into a career. So after earning my Bachelors of Science in Health and Human Performance, I followed my heart to the kitchen and have not looked back since.
I am a fan of the show and always dreamed of having my own cooking show, so I saw this as an opportunity to get one step closer to my dream. And 2012 was a tough year on me; I was laid off from my job, lost my uncle to cancer, ended a serious relationship and moved to LA all alone. With all this going on, I saw this as a sign for me to follow my heart once again and it led me to HELL’S KITCHEN.
My favorite experience was having the opportunity to work so closely with Chef Ramsay. He radiates expertise, passion, and unbelievable skills. Watching him work is like watching Michael Jordan on the basketball court.
NEVER LOWER YOUR STANDARDS! The moment you lower them, it can haunt you forever. You can’t compromise quality for any reason! If you aren’t going to do it right, save everyone the headache, and don’t do it at all!!
Herb-Roasted Chicken has to be my favorite because I love the smell it radiates throughout the home as it cooks. I love how simple it is make and how comforting it is.
The secret to my style is that I don’t follow any one particular style because that gives me the freedom to be creative and edgy with my dishes. I still respect the classic dishes, but I will definitely fuse them with inter-regional influences and introduce exotic flavor profiles to truly stimulate taste buds. The most important part of my style is to create a truly memorable dish that people will think about when they have their next food craving and to do that, sometimes I have stray from the norms and think way outside of the box.
Being a chef is an unforgiving career because to truly stand out as a chef you need an opportunity, a skill and the ability to plow through very challenging beginnings to make it to the top. To have all of those align requires patience and mental fortitude because in the beginning the tangible rewards are a few and far between. You will be criticized, you will not make great money at first, and you will work long hours, but if this is truly your passion you will look past all of that and you will follow your heart, work on your craft and that will prepare you for opportunities when they surface.
