BEST PROFESSION
Chef - you can find work around the globe , exploring new places , gaining local culinary knowledge , and meeting great people
BEST TEAM PHILOSOPHY
Working alongside my stellar culinary team encourages me to learn more about different types of food cultures , which helps me constantly evolve my menu
BEST WORK PLACE
I enjoy that no day is the same and the hustle and bustle of the kitchen as it keeps me on my toes to progress and get better
BEST KIND OF CUSTOMER
The best kind of customers are those that provide honest feedback and let me know if things are not the way they expected to ensure they have the utmost dining experience
BEST MENTOR
Gerd Hertel , my corporate chef with Norwegian Cruise Line , showed me where my breaking point was and how to deal with extremely challenging situations , ultimately teaching me how to handle tough situations
BEST CONVENTION OVEN
The Rational 5 Senses Cooking System is top of the line and one of my favorite pieces of equipment . Anyone who has not cooked with one will be surprised with what this oven can do
BEST DESSERT
Mousse au chocolate - this seemingly simple dessert is suprisingly complex to make and is wonderful when executed properly
BEST LOCALLY SOURCED INGREDIENT
Any fresh produce that doesn ’ t sit for more than a day on a truck or in a warehouse
BEST GLOBAL INGREDIENT
Chocolate - its diversity is endless ....
BEST TIME OF DAY IN THE KITCHEN
Early mornings before the craziness of the day starts and you walk through an empty , clean kitchen waiting to see what the day will bring
ILHA 49