I have been cooking since a young age with my father. We worked side by side every Thanksgiving together. He taught me everything he knew. He enrolled me at the Le Cord en Blue in Pasadena,Ca where I studied the art of French cooking. Since achieving an associates degree in Culinary Arts, I have worked in very high volume kitchens, steakhouses and fine dining restaurants. I am currently the Executive Chef for an American Bistro restaurant where we specialize in prime cut steaks, hand made pastas and scratch made cuisine.
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