I’m a professional chef, AMA.

For a brief description of my experience level, I’ve been in the industry for over 5 years. The positions that I’ve held include esculerie, commis, garde manger, saucier, grillardin and sous chef. Before anyone asks, no, I have not worked under any Michelin star chefs, but my primary mentor (my first executive chef) worked under Thomas Keller and Wolfgang Puck once upon a time. Ask away.