Tandoori Spice Chicken, Warm Chick Salad and Brown Basmati. Niman Ranch Char Sui Pork, Snap Pea-Watercress Salad, Mongolian BBQ with Sweet Garlic and Orange Zest.
Just joining this forum, but I have been a chef for 30 years. From Food trends to upstarts, my passion has always been to inspired, educate and create the very best of cuisines simply by not mucking them up. From Downeast country cooking, to Tuscan to Fusion keep it simple, keep it clean.
Even after all the nights over the pans, the later nights with elbows in pot sinks and early mornings menu planning, the stove is still hot and the mise en place is ready. Cooking is not a job its a joy!