It will be a pleasure to meet all of you!

Joined Nov 17, 2015

How is everyone doing today? Please if you respond to the post, tell me a little about yourself too!

I'm from Philly, PA Currently Living in San Diego California around the Marine Core base in Miramar.

I'm absolutely obsessed with cooking. I've been at it since I was 7 years old, and I love being in the kitchen. I just love the reaction the customers have when they see a plate of food that has been put together and looks like a peice of art, and the expression they make from taking that first bite. I love it.

I got this passion I feel from being a cook in the navy. I would wake up at 3 in the morning, be in the Galley by 4am, and if I was a minute late, I would stand at attention for two more hours until my chief showed up at 6, and explain to him why I was late (NO EXCUSES!). I'd serve eggs to a crew on the destroyer I was stationed on in the middle of the ocean, serving anywhere from 200-350 orders of eggs, over easy, medium, hard, scrambled, with mushrooms, tomatoes, bell peppers, onions, diced ham, cheese etc. I got so accustomed to the routine that I would look at the crew lining up, and most people would get the same thing every morning, so I would eventually memorize what people wanted to order, so when the line opened up, there order would already be finished. I loved it, and they loved it when I was on the grill, because I cared so much about making their food taste the best. They didn't care about anything but sleep and food, so I didn't care about anything but serving incredible food. 

Got out of the navy in December 2013, and went and worked for my first michelin star trained fine dining chef. That was mind opening for sure. I knew how to work fast, and show up on time, but I knew nothing about flavors and creating and I'm starting to take my learning to the next level working at Georges at the Cove in La Jolla California. 

I'm also currently helping a friend of mine run a culinary preparation business for people who want a healthy meal delivered to there door or office because they are busy during the week and don't have time to cook for themselves. The recipes they were using are pretty low quality and thats where I come in to help create dishes for them and tweak their current recipes and skyrocket the quality of the products. I'm very interested into the business side of it, so shadowing a friend that owns the startup business is extremely powerful and I'm learning a whole hell of a lot. I'm excited to share what I know with this website, as well as learn from the many successful and skilled chefs that I'm sure are on here. 

Hope your having a wonderful day! Alex
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