The Restaurant School at Walnut Hill College

Class of 1995

Philadelphia, Pa.

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Born in Bergen County NJ and raised in Burlington County in Southern NJ in The "Jersey Pines" yes, I am a "Piney".

 

I was exposed early to the restaurant business. Living so close to two major cities (Philadelphia and New York City) spoiled my palate, I know what good food is. My grand mother, great grand mother and my great uncle were all Restaurateurs ...

 

My grand mother Margaret was a cook, I look and sound exactly like her...  I remember playing in kitchens as a child,  the sounds of the freezers, the heat from the warming lamps,and clattering pans .. I still love the "music" of a commercial kitchen

Being a cook is in my blood...my way of expressing myself... I'ts a part of me like breathing, it's my heartbeat, passion and soul.  

 

I hit my culinary stride while apprenticing in Paris. I consider my kitchen a "Scratch Kitchen" I make everything from start to finish from the buns, to the Pimento Cheese, to the Bacon Jam and potato chips... My cooking technique and style is called Ala Minute, or "at the minute..." This is a French culinary technique I cook almost everything fresh at the time of order.  This style of cooking takes more time than your standard "turn and burn" but the results are fresher with better texture, flavor and my customers can absolutely tell the difference.  I believe I am the only restaurant in this part of Texas that does this style of cooking.

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