Q & A
“Chef Fest is by far one of my top two food events in the world. It’s the true definition of a “workcation”. When you’re in such a beautiful location, it’s hard to call anything work. This makes it extra special for the guests because all of the chefs are totally relaxed and just so happy to share what they love to do: cook and interact with the guests! With a bounty of local ingredients, it’s fun to take some traditional recipes and give them an “island style” twist.”
1) First Dish I remember cooking:
The French equivalent of shepherd’s pie (hachis parmentier) with my mom.
2) What prep to you hate to do? Love to do?
I don’t really hate anything about cooking. I love everything from the prep to the cleaning up. If I walk into a dirty kitchen and I have to clean before I cook, then I guess you could say I hate that.
3) What food is your guilty pleasure?
Ice cream sundae, especially the one from McDonalds.
4) If you weren’t a chef what occupation would you like to try and why?
An architect. I love to design and build. My grandfather was an architect and it has always fascinated me.
5) What or who inspires your culinary creativity and why?
I get asked this question all the time. There is no one answer. I get inspiration everywhere. It can come from books, travel, visiting restaurants, from a simple “moment”. No one can predict inspiration. It just happens. Hawaii is a great source of inspiration!