Le gourmant

Introduction: I originally grew up in Paris and started cooking at a tender age of 7. In French culture, gathering around the table is how we connected. All my recipes, experiences, and techniques are concepts that instructors can't teach at a culinary school. My culinary experiences are derived from watching my mom pick poultry, herbs, and legumes at the French markets. It wasn't until I started working at my uncle's Italian restaurant in Paris that I started to perfect recipes. When I moved to Los Angeles, I worked at high-end restaurants in the Burbank/Hollywood area. There, I helped designed the menus and taught the cooks how to cut, prepare, and serve these meals. In summary, what separates me from my peers is how I learned. I grew up to love cooking. All my recipes are authentic French, Italian, Moroccan, Middle Eastern, and American/fusion dishes. Cooking is a dynamic process that constantly requires focus and creativity. Being able to design recipes, try cooking different cuisines, combining different cuisines are what I enjoy the most.