About the Author

I’ve been working in the culinary world for more than 10 years, and I’ve held about every job back of the house there is: dishwasher, line cook, saucier, pastry chef, sous chef, head chef. Trained in the French style, I also have a deep love for Asian cuisines, Japanese in particular. I’m at home in any kitchen, home or professional, and have many tricks up my sleeve.