In fact, I originally wanted to be a pastry chef before realizing I had zero patience for it, nor did I want the 3 a.m. wake up call every day. Moving from restaurant to restaurant, I learned so much and was constantly enhancing my knowledge of the food and the culinary world, which forced me to adapt to trends and seasonality to make sure I was always on my game. When I eventually left the restaurant business, I knew I had to switch up my style again for the everyday palette; after all, you can’t eat fancy every day of your life! I eventually landed on the hook, “Simple Creations, Chef Inspired,” which allows me to make crowd-pleasing food that even the home cook can prepare.
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