Month: March 2016

Terikayi – V1

  3/30/16. Join me over the next week as I dive into Teriyaki.  This will be an evolving post so check back when you get a chance! You’re going to see the process I use to recreate a dish, test it, evolve it, and push it forward.  Most likely, the

Cooking Classes – Residential & Commercial

I am now offering in-home and commercial cooking classes.  Specializing in the following areas – Residential: Introduction to Cooking Latin Cooking Spanish Cooking Sauces and Stocks Butchering Modern techniques   Commercial: Menu Development French, Spanish, Latin American, Asian, Modern, and American Cuisines Fermentation Charcuterie Butchering Modernist Techniques Efficiency I can

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