I first started getting serious about cooking right out of high school. Decided to go to culinary school and got a real line cook job in Baltimore at the inner harbor. When I experienced the rush and the chaos I thought, this is where I belong.
I wanted to be a contestant on HELL’S KITCHEN not for the glory or the exposure or any fame or fortune that might come with it, but for the competition. I wanted to see where I stood among others across the country.
My favorite experience on HELL’S KITCHEN was the ability to be schooled by Chef Ramsay. Regardless of how it came about, being critiqued and guided by such an accomplished chef was worth any amount of punishment.
The most valuable lesson I learned from Chef Ramsay would have to be how to communicate better on the line and how to push my team to be better. I also learned that it’s all about how strong you finish.
I don’t really have a favorite dish. That’s like asking what my favorite music is. I love it all, but I guess if I had to choose it would be gazpacho with lime and crab ceviche topped with mojito granita.
It’s all a surprise! I love to be prepared. Beyond that it’s pretty basic. Pick-ups should be done in pans to finish the product or pull it from raw. Simple. Lots of pans and heavy mise en place.
Stage, stage, stage. Learn as much as you can from others in the game about how different cuisines, techniques and different style kitchen setups run effectively, or how NOT to do things. It’s the most important thing there is to make you more educated in the industry and that gives you an edge.