My culinary journey started with me on the hips of my mother and grandmother in our home family kitchen. We were there 4 nights a week and every Sunday for several years and this is where the love and understanding of how care, love, and great food can bond people in a way no other social event can. When I became old enough to work at Abby’s Place (my grandmothers eatery) it seemed like I spent more time there then home learning from, whom to me, were two of the greatest cooks in the mid-west. I was taught to never cook for anyone if my heart and mind is not in it or, if I’m not in a great mood, “your energy is the first, most important, and last ingredient” as said by my two teachers. To this day I live that advice!
I became a Grill Extraordinaire by watching and learning from the teachings of a grilling aficionado, my father. His love for the animals, vegetables, fruits etc. is complimented only by his willingness to push boundaries while staying true to traditional grilling and bar-b-qing techniques. My fathers attention to detail and dedication to creating the right heat environment for the fare he prepares was and still is awe-inspiring to watch and lean. Watching him has greatly influenced my intellectual multilayered understanding of how different heat sources brings out full natural flavors of foods.
I credit these three individuals for helping me find and know my purpose that preparing and serving great food is my creative space, where I paint outside the lines.
I needed to share this to give a glimpse into where my love for family and friends (people), my respect for the nourishment earth provides for us.. Also to see where my technical understanding of paring flavors, spices, and fare together in a symphony of heat and time to bring to your table an unforgettable culinary experience.