Why I want to be mentor in this category: Because I would like to share knowledga with new chef generations
What inspires me in this category: Everything related with cooking inspires me.
Experience: Ihave over 21 years of experience in regular food production and High volume production.
Biggest Lesson Learned: International cuisinernGarde mangerrnFood Service Sanitation
Books, classes, teachers that have helped me: Book: The Art of Garde mangerrnAmerican Cuisine ClassrnChef Madonna BerryrnChef Vitto Couch
Education, Awards, Pro Experience: Bachelor Culinary Arts and Hotel & Restaurant management.rnCertification by the National Sanitation FoundationrnDeans ListrnCertification in Successful Catering operations.rnCertification in Food & Beverage Administration.rnEntrepreneur of the year Award in Local Newspaper.
For fresh fruits and veggies soak them in 1 gallon water with 1 oz bleach and 1 oz vinegar, before using them.
Use real Butter-Butter flavored spreads contain a lot of compounds you won't want in your dishes.
When cooking root starchy vegetables, allways start them in cold water so they can cook evenly