Quote RE: Participating in Chef Fest –
“Between the distinct array of local ingredients Hawaii has to offer–and unique opportunity to interact with guests that a small, curated festival like this provides–Chef Fest is sure to be an incredible experience all around!”
1) First Dish I remember cooking:
The first dish I remember cooking is Chicken Roulade, stuffed with spinach and wild mushrooms, and served in a champagne tarragon sauce.
2) What prep to you hate to do? Love to do?
I hate peeling garlic and I love butchering fish and meat.
3) What food is your guilty pleasure?
4) If you weren’t a chef what occupation would you like to try and why?
I would want to be an athlete of some sort. I always had athletic aspirations and abilities, though not necessarily enough to go pro. Either that, or an architect.
5) What or who inspires your culinary creativity and why?
The ingredients, nature, art, family, memories, friends, other chefs and mentors—or, sometimes just my own intuition. I love to create something spontaneously, putting new combinations of flavors and ingredients together, and riding that risk of being right on the edge between genius and failure. That’s where the greatest culinary creativity is found.