mahi-mahi with mango salsa butternut squash purée and Brussel sprouts
Lamb with Yukon gold potatoes
I have worked in the industry for over ten years. I went to Johnson & Wales university for culinary arts. I love cooking and am great at teaching others.
With over ten years of experience I have traveled all over the east coast and have gotten experience in many styles of cooking. I am qualified in French cuisine as well as modern American cuisine. I love to cook from many flavors whether it be Asian or southern. I don’t limit myself to one style. I am open to all styles. Working in hotels in Washington, DC as well as country clubs have made me qualified in many cooking techniques.