Snapshot

  • Location: WalnutGrove-Lodi-Sacramento--Arden-Arcade--Roseville
  • Gender: Male
  • Status: Single

About Me

  • First job: Golden Palace Chinese Restaurant - Dishwasher & Egg Roll Maker
  • Where I work: Ryde Hotel & Event Center
  • Best things about my gig: Get to eat where I work.
  • Worst things about my gig: 1927 Primitive Kitchen could use some new equipment.
  • Career ambitions: Try not to poison anybody
  • Joined BiteClub for: Networking and Recipe Sharing
  • Website: www.rydehotel.com
  • Signature recipe: Chicken Asparagus Salad with Applewood Smoked Bacon & Pt. Reyes Blue Cheese in a Ground Mustard honey Dressing
  • Home Town: I was born in Baltimore, Maryland and raised on the Chesapeake Bay. I ran the DC/Philadelphia/New York circuit until I moved to California 16 years ag
  • Education: Alderson- Broaddus College
  • My mentors: Mr. Fred Galsier, Thomas Hamilton, Wil Ownbey
  • Heroes: My Father, John Wayne, Alexander the Great, Ryan White, Ghandi
  • Favorite restaurants: Fog City Diner, Boulevards, French Laundry, Waterboy, Firehouse
  • For my last meal I'll have: A seasoned steamed bushel of Chesapeake Blue Claw Crabs with some Baltimore Cheese Bread and a Pitcher of Beer
  • Favorite food and bev blogs/ websites: Epicurious.com
  • Favorite travel destinations: Rome, Amsterdam, Berlin, Paris, Washington DC, Baltimore
  • This is always in my fridge: Godiva Chocolate Raspberry Truffle Ice Cream
  • Favorite munchies: Pizza with Everything - Except Anchovies
  • Interests and hobbies: Boating, 4 Wheeling, Sky Diving, Scuba, Deep Woods Hiking, Playing with my Two Black Labs, and Obviously Anything that involves Cooking.
  • You'll never find me at: McDonald's, Taco Hell, Carl's Junior, or Wendy's.........<a href="http://www.xcomment.com/search/We Have Cookies/Popular/1/"><img src="http://www.xcomment.com/g3/img/cookies081807033029.gif" border="0
  • Recommended reading: Soul of a Chef, Kitchen Confidential, How to Cook a Rogue Elephant, Cooks Gluttons and Gourmets, Doomsday Conspiracy, Interview with a Vampire
  • Tools of the trade: Wusthof -Trident CulinarWusthof introduced the Wusthof Culinar line in late 1999 and this luxurious addition to the Wusthof knife line remains in very limited distribution. The Wusthof-Trident precision forged blade, bolster and tang are married to elegantly sculpted handles of the finest 18/10 stainless steel. Table-top elegance with the high-performance &quot;heart&quot; of a Wusthof knife. I like a heavier Knife. ALSO Robot Coupe, Cast Iron, Wearever Kitchen Equipment, Assorted French Tips, and a Can of Dinty Moore Stew for emergencies! ( Only Kidding)
  • Last vacation: Holland, Belgium, France, Germany and Luxembourg. My favorite Country is Italy followed by England.
  • Morning ritual: I thank God my feet hit the floor another day, brew a pot of triple strength coffee, and lug a bucket of it outside where I sit in my boxers and triple back cigarettes. I then throw the ball for my two labs, surf the net for porn, shower, and get into my chalk stripes. I drive to work and breakfast in the walk in ( There is always something in there on its third day). I then order the food, create the menu, and hit on the housekeeping staff.
  • My tunes: Techno Rave/ Electronica/Dance, Rock, ANYTHING EXCEPT Gangster Rap!
  • About me: I am a very open book. I call them as I see them. I have no secrets. I am very kind to others. I naturally trust people even if it has not been earned. I am extremely fun to be around and have a great sense of humor. I have only lost my temper twice in my life. I believe everyone has good in themselves if they only look they will find it. And I think the phrase Political Correctness is an Oxymoron.

Industry Insights

  • Recent in the weeds story: Prince & Princess of Cambodia requested dinner to be served to themselves, their antourage, and motorcade. They requested raised chairs, special china, their own seperate Sterling silver, and 5 courses. They wanted it in two hours- since they had decided to dine in!
  • What makes a good chef: Flexibility, Creativity, & Love of People
  • What I eat at home: Everything.
  • Food philosophy: If you wouldn't feed it to your Mother-- Don't serve it to a guest.
  • Wine recommendation: Proprietor’s Reserve Zinfandel Battaglini Winery & Vineyards
  • My biggest responsibilities to the public: Making them Rave and Craving More!
  • Years in the trenches: 27
  • Most memorable career experience: Enjoying Coffee and Pastries with Charlton Heston alone in his room
  • Knife of choice: WÜSTHOF CULINAR 8in Cook's Knife
  • Your cocktail of choice: Bombay Sapphire Gin & Tonic with extra limes
  • Worst injury: The Drop Splash of a full bone in Prime Rib which sent molten grease into my face, chest, and both arms--- The skin peeled off both arms like wet toilet paper /or/ I passed a kidney Stone on the kitchen line in the middle of a Saturday Night Dinner Slam, I white knuckled it the whole time, finished my shift, and went on to the ER after.
  • Favorite beer: Blue Moon Pale Ale
  • What or who inspires me to cook and why: My young crew has inspired me the most. They inspire my creativity, expect excellence, and absorb everything I say and do. They are the future of this industry and they make me so proud and happy I could weep for joy.
  • Most memorable meal: Hausner's in Balitmore Maryland - T-Bone Steak (MR), 6 Lobster Tails, Tyrolian Dumplings, Potatoes Au Gratin, Fresh Verts, Table Side Tossed Ceasar, and amazing Creme Brulee
  • Favorite cookbook: I rarely Use them -- I would say my own house Bible
  • Foreign city that has the most influence on my menus: Rome, Naples, Sorrento, & Paris
  • Favorite food city: Rome or Baltimore
  • In the kitchen, I can't live without my: Crew