classicyuppie

I got my first taste of the culinary world from watching my mother cook wonderful dinners and weekend breakfasts for just about my entire life.

After my mother died in 2001, I began to explore this thing called the Philadelphia Rennaissance. Fine restaurants from world reknown chefs began to open and suddenly the world of haute cuisine was at my doorstep. The best experience I ever had and one that has shaped the way I think about food was at Georges Perrier's Le Bec Fin. He has definately earned his 5 stars.

When I moved from Philadelphia to Indianapolis in 2003, I started working at a local supermarket - Marsh. I started work in the deli, but later grew to concepts such as salad bar and donut fryer and along the way I learned catering trays. Later I transferred to the meat department and that's when the "real" training started. Anything I wished to know about anything bovine and porcine, I simply had to ask. I gained most of my knowledge about cooking dishes there.

Then through budget cutbacks, I was moved to the Produce department where I currently work as a Fruit Bar Chef. I create appetizer trays with fruits and vegetables, prepare ingredients for customers who are too lazy to do it themselves at home, offer advice about food and wine pairings and advice about produce in general when my expertise is called upon.

Watching Hell's Kitchen has given me a more broad view of the culinary arts and I now have a new focus to work in a fine dining establishment or to have one of my own.