Culinary is my art, Food is my passion
Coming from Pine Bluff, a small town in the lowlands of the Arkansas Delta, I learned the life lesson of “work hard and things will happen.” I was raised in a very family oriented household by my grandparents. My grandparents loved to cook and I certainly enjoyed the fruits of their labor. Cooking was always a big thing and food was the center of our home, having meals cooked daily and Sunday dinner was the thing. I began experimenting being my own guinea pig. Cooking at home for the family, kids and tailgating. I eventually left Arkansas in the pursuit of a military career and ended up in California. I served my country and was able to travel the world. Through my travels I experienced many different cuisines and began to reform my palate. My military and IT career introduced me to the practice of detailed orientation. California is where my culinary canvas was refined but I learned how to cook and season from my home, state, city and family southern Arkansas roots. As my career moved forward with the military and IT, I definitely continued to cook and hone my skills. After a while I stepped away from IT and was ready to fully follow my passion, cooking. I went to culinary school to learn all the finer intricacies of the culinary world. Through my studies and training I became better. Now this process was not a over night wonder. There has been plenty of long hours, days, nights and years. Even at this point I still call it a beginning. I have been through the ranks of the kitchen and eventually became an Executive Chef of a restaurant. Hard work, motivation and desire has helped me. This is what keeps me humble, drives me and keeps food as my culinary canvas.