Cooking to me is an improvisation, like Jazz. Which means I study cookbooks but do not bring them into the kitchen. I draw from experience and tradition to make good decisons while menu-planning, shopping, and executing the dishes.
My food is vegetable-focused; the proteins complement the vegetables, not the other way around. I think in terms of colors and textures, and I want the food to be interesting without being fussy. Delicious is of course the ultimate goal but I try to achieve that through different techniques rather than using loads of butter and cream. Food is nourishing, first and foremost, and I always try to keep that in mind.
Natural Gourmet Institute
I have been cooking for 12 years. I graduated from the Natural Gourmet Institute. My restaurant experience includes Dirt Candy and Angelica Kitchen, and I have been working as a private chef in the city over a year now.
Carrots, Greens and Thyme
This meal took place on a dude ranch in western Canada. Steak, mashed potatoes, salad, and corn on the cob were just a few of the things on the menu.
Sea Trout, Roasted potato, wilted greens, brown rice and lentil
Root soup, reduced balsamic, microgreens
Vegetarian Matzah Ball Soup
Oat flour Brownie, Butterscotch, Vanilla ice cream, mint,(gluten free)