My experience with cooking started at age 15 when my father, the Executive Chef at a restaurant in my home town, brought me in as a dishwasher. I worked there for 5 years, Working my way from dishwasher to prep cook and finally saute station.
After High School, I joined the Navy as a Culinary Specialist and spent 5 years cooking on submarines for the finest steely eyed, stern jawed, salt encrusted fellows I will ever meet.
Once I had enough of that, I enrolled at the Connecticut Culinary Institute in Hartford, CT where I studied Classic French Cooking for 2 years.
Currently, I'm working on a bachelors degree at the University of Connecticut at the Stamford branch. Although I am not working in the Culinary Industry at this time, I spend most of my off time cooking at home for me and my Wife. I make everything from scratch and do not take any short cuts. I do have plans to open a restaurant of my own in the future. Until then, I just have fun and experiment, always perfecting my techniques. I love entertaining and bringing friends and family together through my cooking. And nothing gives me more satisfaction than seeing how much they enjoy the flavors I put together for them. I hope to share some of my knowledge, techniques and favorite recipes with all of you. That is.... Once I get around to posting them :)
- What is the strangest food you have ever eaten?
- I've never really eaten anything one would consider strange.
- What do you cook when home alone?
- Breakfast food
- Your most treasured kitchen possession:
- All of my kitchen tools serve a specific purpose and are equally important to me. That being said... I love my KitchenAid and all the fancy attachments that come with it.
- The ideal number of guests for a dinner party is:
- 8
