I would describe my cooking style as Adaptive, informative and innovative . By this I mean I can do anything from instructional weekly work lunches the whole office will envy to Private Dinner Dates, Informational Group Sessions or Catering of any kind. I can engage and teach everything from the grocery store to the dinner table in a way that will give clients a much better comfort and understanding in their kitchen as well as innovative techniques to make seemingly complex creations simplified.
I began cooking at home at a young age. At 14, I worked in a Bakery on Gardners Rd in Kingston. By 17 years, I was in Old school apprentice boot camp under a 60 year old classically trained Egytian Master Chef. I was his only student and the only other cook in his restaurant for 2 1/2 years. I trained in from scratch Italian while managing the kitchen of a Pizza Hut, from scratch East Indian and nights at Pita Pit and Subway and then Culinary School while running the kithen in a University Pub. My specialties and influences since then have included Russian cuisine, Greek, Mediterranean, Spanish, Turkish, Thai, Japanese Sushi, Chinese, Vietnamese, Canadian, Cajun, BBQ, Smoked and Cured foods, Health and Fitness calorie/nutition planning and cooking for children, allergy and intolerence restrictions, Vegan, Seafood and Meats.