I have been cooking and managing in the food industry for 11 years. I have not been fortunate enough to go to culinary school. In return I have a lot of experience. I worked for a casino for three years as a Sous Chef. Currently am Banquet Chef at Embassy Suites in Norman.
What is your favorite recipe creation?
Pecan Crusted Tilapia with Dijon Cream Sauce and Red Pepper Coulis: Lamb Curry Lasagana
When did you enter the Culinary Profession?
Who is your favorite Musical Artist?
Manson, Maroon5, Flock of Seaguls
What is your favorite TV show?
Top Chef Iron Chef
If you could have dinner with any three people who would it be and why?
I don't like to brag about myself but I wish I got into Hotels a lonng time ago.So far I've done a few 1,000 plate ups. Fastes on was 1150 plates in 50 min. Then few weeks later 1050 in 35 min so gettng faster. Most in one day close to 6,000. I don't have a social life anymore,but hey.
Since I got in the field I've been looking for a place to push and educate me. I have found it! Only if I knew about hotels with F&B in Oklahoma I would of started there in the first place. I've been a Sous Chef at many places I've worked. Never have been in charge of Banquets till now. Ironic thing is it is the biggest convention center in Oklahoma. A plate up of 3,000 or more will be fun when it gets here. I am enjoying making dishes I never would have done before except if I did them at… Continue
You are right, even though Edmond is growing as fast as it is, there are a lot of restaurants that go up and then a few months later they are gone. I believe it is all in where you put the establishment in Edmond. I can count on one hand the places that most of the restuarants that go up in, very quickly close down. Location, location, location!