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THE PREMISE
The Heart of a Chef focuses on what it took for the author to become who he is in today's uncertain times; a Chef, a husband, and a father. From childhood memories, an education at the Culinary Institute of America, a year by year look through the career choices made and the path it formed, learning from mistakes and recovering from self inflicted and industry driven hardships, to modern day turmoil. Every chapter provides intimate insight into the experiences of a Chef and the roles they play in the hospitality industry. Broad, direct and brutally honest topics include pop culture influences, gender and race inequalities, affects of the pandemic both personally and professionally, and an ability to take a hard look internally in order to grow as a Chef. Inspiration is everywhere, the passion is within.
QUOTE ME
I often get asked the question, “What kind of a Chef are you?” I know the answer they are seeking, but it is so much more than responding “I like seafood” or “Classical French is my favorite”. My inner sarcasm would always like to reply “a short white bald one.” The responsible answer I feel is communicating that food is universal. A good Chef knows how to prepare all things regardless if it came from the land, sea, greenhouse, or can. I was born in the Midwest, lived in Florida for 24yrs, went to school in NY, briefly lived in Pittsburgh, and am now in ATL, where I have been for almost 20yrs while being married to a Nigerian for 12yrs. Think of the potential cuisine influences from that background alone! I have been fortunate to have been trained by several French Chefs that are true masters of the craft and have the title to match. I have worked with countless Mexicans, all Latin Americans, Jamaicans, Africans, African-Americans, Canadians, Australians, Welsh, Irish, German, North African, Indian, Chinese, Korean, and Americans from all regions of the country. I have learned from all of them so that I can have the broadest spectrum of knowledge I can to better understand food preparation and approaches. I am a Chef that loves food and I want for all of my experiences to be expressed through the menus I prepare.
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