I believe and stand by marinading proteins and adding various herbs and spices to enhance flavours of dishes. I love using stocks as bases for sauces to bring out the true flavour in my meals.
I am a Certified Chef with the American Culinary Federation and I also have an Associate's degree. I worked in numerous restaurants at the Atlantis Resort in Nassau, Bahamas. My experience entails French, Italian, Asian, Japanese, Mediterranean, Caribbean Cuisines.