01 · The chef
Mise en place is a way of thinking
TICKETED
Chef card
Particulars · one glance
02 · The station
What I cook & teach
Knife to plate, larder to pastry, and the discipline that ties a kitchen together. Here's the range.
03 · Service
Respect the ingredient. Respect the line.
04 · The line
Sixteen years, station to pass
05 · Training
Education
06 · Credentials
Certifications
07 · Honours
Plated & awarded
08 · The pass
Notes from the kitchen
09 · From the brigade
What they say
10 · For kitchens & schools