Nobody Likes Sweaty Coleslaw.

Latin Food Suffers Like Chinese. You Can Do Marginal Chinese And Be Successful. You Can Do Crappy Mexican And Be Packed.

My Biggest Challenge Is Cooking Traditional French Dishes, Which Usually Require Very Specific Techniques And Methods. That’s Just Not My Style... I Cook From The Soul.

I Was A Little, Uh, Incorrigible As A Kid, So The Kitchen Was A Good Place To Give Me Structure And Balance. It Taught Me Hard Work, But Then I Grew To Love It.

I Like To Cook With The Philosophy Of Using Great Ingredients And Not Altering Them Too Much.

When I Was A Teenager, I Worked In New Orleans For A Chef Named Paul Prudhomme. That Was A Very Important Time In My Life As A Chef. I Developed My Palate And Learned A Lot. And Here I Am Now. I Specialize In Modern Mexican And Contemporary Latin Cuisines.