The plate is your canvas, design it the way you want. There is no right and wrong way.
Personal Chef # 7645
With the current amount of experiences I have learned from, I find myself using French techniques with the type of cuisine that is chosen.
At 18, I started my first career job in a one Michelin Star establishment in Napa Valley for nearlt 3 years, moving to Las Vegas by myself to have a fresh start of my career away from home. I have worked in a handful of restaurants, starting at CUT by Wolfgang Puck, eventually promoted to a Sous Chef here. I was also a Sous Chef for Postrio, and the Wolfgang poolside restaurants, Riva and Solaro. Stepping down from management, I worked at a local favorite farm-to-table establishment, Honey Salt, and now currently at Bouchon Bistro at the Venetian under Chef Thomas Keller.