YEARS IN FOODSERVICE INDUSTRY:
WHEN DID YOU KNOW YOU WERE GOING TO BECOME A CHEF?
I have fond memories of my Polish grandmother’s scratch cooking that I enjoyed when I was very young. Her house always smelled of fresh made perogies and braised red cabbage. My mother also encouraged my cooking interests. And when I was 12, she purchased a cookbook for me—I was able to make whatever I wanted out of it. Particularly, it was the flaming cherries jubilee that got me hooked.
WHAT’S THE BEST ADVICE YOU HAVE EVER RECEIVED?
Cook for your guests as if they were family, and cook with love.
American Culinary Federation, American Academy of Chefs, Disciples of Escoffier Society, Chicago Chefs of Cuisine, Honorable Order of the Golden Toque, L’Ordre des Canardiers, World Association of Chefs, Italian Cooks and Chefs Federation, Kansas City BBQ Society
Over 100 medals, ribbons and trophies in national and international culinary related competitions, Chicago Chef of the Year, ACF Regional Vice President: Central Region, Adjunct Professor of the Year (Culinary Arts): College of DuPage, Marriott Corporation Chef of the Year, Kansas City BBQ Society Grand Champion Pitmaster