organic chicken with olive salsa, artichoke, braised lemon
Fig and fresh mozzarella salad
Tiger shrimp chow fun with heirloom vegetables. Tea broth.
Lemongrass boathouse steamed or grilled fish
Farm vegetable dinner
Fall apple salad
Vegetable pot pie
Tsukimono pickled vegetable
French toast macaroon
Horchata panna cotta
Salt of the earth beet salad
My passion for cooking started the day my grandma got me a kitchen play-set. Once I outgrew it, my Dad said it was time to get me into the kitchen. The first thing I ever cooked was a bear steak. When I was 12 years old, I got my first job at the pub across the street. I made five dollars an hour cash to wash dishes, patty burgers, make pizza dough and clean the walk in. When I was 15 I worked in a bakery making donuts and breads, and that summer I worked at the Harbor Beach Resort Association as a dishwasher. Two weeks later I was promoted to pantry/ garde manage’. I was asked to come back the following summer to work in the bakery. Once I turned 18, it was time to go to college. Where else would I go but to culinary school. I graduated with 2 degrees. Culinary arts and International baking and pastry. from Florida Culinary Institute in West Palm Beach, Florida.
My career just took off after that. I kept on my culinary journey, ending up in California. I have done all kinds of fun jobs from private chef, wok cook, sous chef, personal chef, pastry chef, wood stone. To my very current promotion from sous chef to executive chef/ kitchen manager at the farmhouse at the Leichtag Foundation in Encinitas. On the side I run my own private event business The Blooming Apron.
Honestly I am in the kitchen everyday, it is my number one passion. My why.
Recently my passions have led me to the farm to table movement. I specialize in California Cuisine.