Private Chef chancellor Chicago, IL, United States

For some it's practice for me it's instinct

I like to think of my style as healthy and creative, very eye-catching. I really prefer to do things that other Chefs are not doing. When i cook i have been told that i cook with love and i am very passionate about the type of dishes i serve to my guests and clients. If it is something i can do to elevate my game i am all ears constantly learning and approving. I love feedback because i realize no one is perfect but that does not mean i wont strive for perfection. It is a hard prospect but i know when people genuinely appreciate it when you go the extra mile.

I have worked at many top restaurants in the greater ChicagoLand area, Im very familiar with Southern cooking techniques and i majored in french cooking as i finished my education at Le Cordon Bleu College of Culinary Arts. That is where i obtained my certificate and also my associate of applied Science. Since then i have worked at Harry Caray (Midway Airport) where i did almost 400 covers a day. That job made me a master of multi-tasking from blanching pasta, cooking chicken parmesan, to baking maple glazed salmon to a golden brown finish and creating mouth-watering salads. I also spent time in P.F. Changs China Bistro (downtown chicago) where i learned about chinese influence cooking techniques from shrimp fried rice, mongolian beef to vegetable egg-rolls and lettuce wraps. I have also been able to be apart of Luella's Southern Kitchen on Chicago's far upper north side off of Lincoln and Wilson where i get most of my Southern Hospitality Flare from, not-to-mention i am also from Louisiana. At this establishment i made perfected Chicken andouille gumbo with a roux that is cooked for 6 hours, also fried green tomatoes were marinated in a seasoned buttermilk and fried to a golden touch. Po'boys were something i grew up eating in Lafayette,Louisiana so when i seen them on the menu it felt like home, then i started to get back acquainted with red beans and rice and crawfish etoufee' which is also on the menu.

French, Health, Italian, Soul/Southern