I started this blog in hopes of creating an archive for myself and other culinarians alike who share the idea of constantly improving themselves. This idea of improvement stemmed from a lack of excitement in my career.
With 4 years in the industry at various restaurants in Savannah, I started work at a small Italian Trattoria. We ordered from US Foods and Sysco, and what we cooked could easily have been mistaken for Prego. It took about 7 months before I got fed up with it. I liked the people, I liked the job, yet I wanted more.
I packed my box cutter and moved to a small southern bistro down the street where I had to bring real knives. It was a southern new world cuisine inspired by Chef Norman Van Aiken. Here I quickly moved up the ranks to become the Sous Chef. With a great title comes 60-70 hour weeks. My time spent in the kitchen at this restaurant slowly started to feel wasted. While the Chef was an amazing teacher, could only do so much for my budding career. After a long discussion with him and the owner I decided to set my sights on Culinary School.
Le Cordon Bleu… Here I Come
