A line cook position in an upscale dining establishment.
I have always taken my cooking career in a creative style. Besides the classical dishes that are taught in culinary school, I have always cooked to make the same dish better. But I can never truly say I have ever mastered a dish because there is always room for improvement. Although, I do make a mean duck confit.
Lamb Schnitzel with Rosemary-Maple Glaze
Well, of course, there have been triumphs and disasters in the kitchen as far as my career goes, but that's what trial and error is all about.
Growing up around a big city, there were many great chefs that had an influence on my style and passion for food. I've gained inspiration through Rick Bayless' Mexican cuisine and studies, Marcus Samuelsson for his fusion, Thomas Keller and The French Laundry for beautifully inspiring cuisine, and all of my chef instructors in college that pushed me to strive to do what I love to do.