My philosophy is a simple one:
I believe that to be a Chef is not the simple matter of making a career choice, and embarking on a fast-track to a specific goal in a casual manner, misguidedly hoping first for glory or desiring fame.
To become a Chef is to approach the endless process with respect and humility, and recognizing that becoming a Chef is not the result of receiving a diploma, but of dedicating your life to your craft.
I believe that to be a real Chef, it is something that you do not choose as an adult, it chooses you as a child- and if you are chosen, you follow it your entire life, heeding the call of your destiny.
One should never compare oneself to others, but instead set an internal set of standards which should under no circumstances be compromised.
One should never forget or take for granted the rare and true privilege of working every day doing what you love most in the world.
My entertainment is going each day to the market, whether at home, or abroad, and letting the ingredients tell me what they wish to be transformed into.
My satisfaction is seeing an idea or concept in my head become a reality, with 100% precision.
My pride is seeing the joy and delight on my client’s faces as they taste the food I have created for them, knowing that I have put my soul, my formidable background, and my single-minded quest for perfection into every single dish.
I believe that truly great food is not a product of trends, media hype, or passing fashions, but a deep-seated necessity for true civilization, and the ability to create it is not something which is acquired overnight.
I spend every day of my life continuing to learn, explore, and deploy my 27 years experience to innovate new possibilities and experiences for my clients, my friends, and my family.
Put simply, I was born to cook, and I will continue to enjoy every minute of my journey and try to make all who work with me fall in love with food as I have.
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