|
|
|
|
|
|
|
|
People often ask me how I got started in cooking. Like many chefs, my strongest early influences came from within my own family. My grandfather used to do all of the cooking for the holidays and family functions. I was too young to help, but always watched as he orchestrated everything in the kitchen. My mother was very creative in the kitchen and saw that I had an interest in learning about what she was doing. She always encouraged me to try new things and not be afraid to fail. After cooking throughout college, I went to the New England Culinary Institute. Culinary school opened my eyes to the wonderful world of cooking. It enabled me to land coveted positions at influential restaurants like AQUA in
San Francisco and The Little Nell in Aspen.
At the end of 2003, after a three year experience as Executive Chef at the Mediterranean-inspired Mother Lode restaurant in Aspen, I decided to go out on my own. I have worked for many different celebrities and families as a personal chef. I was even fortunate enough to work as a traveling chef for the same terrific family for the past four years. The personal chef industry is constantly evolving which is why I enjoy working in top kitchens across the country during my free time to learn new techniques to impress my ever growing client list.
|
|
|
|
|
|
|
|
| © Copyright 2009 Aspen Personal Chef. All Rights Reserved. |
|
|
|
|
|
|
