I started to get very serious about the culinary arts when I was a teenager. I had always worked in kitchens, and after I graduated high school, I worked full time at a local restaurant, splitting time between the front and back of house. I quickly found out that my passion was for the kitchen. I quickly fell in love with the fast pace and intensity of it. The level of commitment it took to be successful and that bonds that were made between Chefs.
I wanted to be a contestant on HELL’S KITCHEN because I thought it would be an amazing challenge. Many people try to get on the show and for years people always nudged me to try out, so I finally gave in and went for it.
My favorite experience on HELL’S KITCHEN was working with Chef Ramsay. His level of intensity and attention to detail are off the charts. It was great to work and cook at such a high level of intensity.
The greatest lesson I learned from Chef Ramsay was that you can you can push yourself and perform so far past what you think you are capable of and under the toughest conditions. He also taught me not to settle for anything less than perfection.
It’s hard to pick a favorite dish to cook because there are so many I’ve come to love. Honestly, I just love to cook with the seasons. I love to cook all varieties of fish. It’s so versatile.
I don’t have any surprises about my cooking style. I like to think I’m an open book. I love to share my recipes and ideas with anyone that is interested. I feel obligated to give as much back to the industry as I possibly can.
My advice for aspiring chefs is to make sure you want to do this for a living. If you hope to be remotely successful, it will require so much sacrifice. Long hours keep you away from the things you love sometimes. But you need to have passion. You need to be a student of the industry forever. READ! Stay current with the trends, and never sacrifice your standards for anyone.