Having had the opportunity in serving the hospitality industry for over 30 years in various capacities from hotels to private sectors and corporate America; from cost controlling to cooking, management and training and development; yet my passion remains cooking exotic foods and developing new recipes.
I started my career with Hilton International in 1978 where I trained in all departments and became the Organization's Youngest Executive through successful cost control. Also, I received training in cooking and kitchen management from Austria. After learning the basic cooking techniques and training I developed my expertise in cost effective cooking while using the highest quality ingredients.
While living abroad in those times, when not all the ingredients were readily available I felt the need of creating / modifying the recipes, so that they are still edible and one would not feel alienated and deprived. My cooking is based on the self-created concept of Creating something from nothing What that means is to create a dish or various dishes from all or whatever ingredients are readily available in the pantry and the refrigerator.
Presently I work as a consultant where I assist people in developing a concept depending on the demographics and needs. Develop recipes, standardizing them and establishing systems that would not only control the costs to the lowest level while ensuring a smooth and flawless food operation.