Grilled meats and BBQ hold a special place in my heart, especially the triumvirate of pulled pork, ribs, and brisket. Blame it on the summers spent watching my dad master the art of BBQ; his sizzling skills ignited the spark that set me on the path to becoming a chef.
My culinary journey took an unexpected turn when, at 18, I traded pizza deliveries for pizza creations. In the back of the kitchen, I discovered a newfound love for the dance between ingredients, and the rest, as they say, is history. Culinary school entered my life fashionably late at 30, but it was there that I honed my skills and embraced the artistry of gastronomy.
What’s the best part? That initial burst of excitement when I step into the kitchen, armed with my trusty knives, surrounded by the hum of hood vents, and the promise of culinary magic. After all, creating delightful meals isn't just my job—it's my happy place, where every slice and sizzle tells a story of flavor and fun.
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