 |
Born and raised on the island of Oahu, Hawaii, I have always been around food. My Grandmother was a Sushi Chef, Mom loved to cook in the kitchen and Dad was the BBQ/Smoker cook. Hanging around the kitchen, it wasn't long before I started to cook. At age 9, I turned my first over easy egg. From that moment I was hooked. I started helping family and friends cooking for parties large and small, then catered to smaller detailed functions. It was at this time when I began hunting/fishing for a lot of the foods I was eating and using for my parties. From catching prawns in the mountain streams to lobsters in the ocean, whatever I could use fresh, I would try to gather myself. Cooking is my passion and I cook for my family everyday. I didn't decide to turn it into a "job" until 2001 when construction got slow. I obtained an Associates Degree in Culinary Arts in 2004 from Le cordon Bleu where I graduated at the top of my class. Since then, I have pursued different cooking positions here in Las Vegas. The material I will be teaching in my classes will be based around the foods I grew up making and the different ethnic herbs, spices and sauces incorporated within the dishes from Asian cultures. There will be a lot of Asian product identification, tasting and preparation. There will also be a lot of "hands on" classes planned. So, prepare yourself and your calendars for "Island Cravings" where you will learn simplified home style island cooking |