|How would you define your style?
I still think of myself as being a chef in training. There is still so much that I have to learn and I love working with different chefs that have different techniques. My style I would have to say right now is pretty much experimental. That goes along with having so much to learn.
"Elegant Rustic". I like food to be as close to its natural state as possible. Wherever I can I use locally sourced, seasonal, and organic ingredients, free-range meats, and artisan cheeses. I love colour, and view each dish as a bit of an artistic composition.
I am straightfoward.
My food is true and natural flavours, using seasonal product to optimise and emphaise each produce. Value for money for the guest, it is about providing a lovely dining experience for the guest, i believe where you serve with passion, it shouldnt be any wrong.
Modern, technical approach to French classics with asian ingredients.
Relaxed but efficient. Classic and eclectic American as well as french are the flavors and styles i am most proficient with but i find the less stressful a working environment is the better and smoother things come out.
I am a firm believer in modernistic food - one in which flavours and textures are matched on a basis of science, but the presentation is pure art. Re-creating classics, experimenting with new textures and flavours, that defines my style.
Confusing and natural! I enjoy comping fruit tastes in meat and poultry and salty or sour flavours in desserts.
A blend of southwestern flare with a colorado touch.
Well I'm mostly Continental cuisine but I also enjoy Seafood and a few Cajun dishes.I've worked at a lot of Seafood and Steakhouses so that's where most of my experience lies.I also love Sandwiches so I can make a bunch of different sandwiches.
i still learn of everything.and its really nice and fun.and i want to learn more 'bout cook.so i can cook all kind of food.
My food is true and natural flavours, using seasonal product to optimise and emphaise each produce. I still learn of everything and its really nice and fun and i want to learn more 'bout cook.so i can cook all kind of food
"Wholesome". As natural as possible. Wherever I can I use locally sourced, seasonal, and organic ingredients, free-range meats, etc.. It’s about a pleasure experience, presentation, aroma and flavour.
i love doing Filipino Regional Cuisine and Asian Cuisine as well. i like doing it family style or market basket. go to the market and oick what's really good and fresh and cook it with my own interpretations. somehow my guests love it!
Simple, Fresh, and Eclectic.
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