Introduction: Hello. My name is Scott. I am humble, conscious, dedicated Chef. My art and passion is in food prep/food service/food sovereignty and education. Cooking is absolutely a language that I learn more of everyday. It is a language I get to contribute to and help pass along, as well.
I have over 20 years of professional cooking experience. My experience of over 50,000 hours as a restaurant cook or Chef has provided me with a skillset thats informs my personal cheffing and cooking classes in a way that simply cannot be matched by self educated Chefs. This means that you can rest assured that I will execute and deliver as promised, as have practiced most techniques hundreds or thousands of times. Also, when I am teaching, I will always explain the "why" behind teachings and techniques. I also understand food sanitation deeply, and have been certified in multiple states.
I LOVE to teach, any age. I have distilled so much knowledge, and love to pass that along to those wanting to receive.
My standards are also above and beyond most. A non inclusive list of some of these are:
-I only use organic ingredients
-Avoid Processed Vegetable oils
-Only quality filtered or spring water used
-Only the best salt used
-*No aluminum cookware, utensils, foil, or storage used. I highly recommend this to all clients. Throw out your aluminum and stick free cookware. 💙*
-Local vegetables and meat as a priority. We are blessed to have many amazing year-round farms and ranches in Florida!
Preferred dietary guidelines:
-Carnivore/carnivore-ish/Ancestral
-Paleo/keto
-NSNG (no sugar, no grain)
-Low Carb
-Gluten free
Acceptable guidelines:
-Vegan
-Vegatarian
-Meat restriction
-other restrictions
Specialty cusines:
-Traditional Spanish (tapas, paella, etc)
-Mexican (tacos from scratch, etc)
-Italian traditional(straight from my momma)
-Pizza (traveling wood fired pizza)
-French (traditionally trained in French techniques and Brigade de Cuisine (kitchen hierarchy)
-Thai (trained by a Thai chef who cooked for the Thai Royal Family)
-Lebanese/Mediterranean
-Atlantic Coastal (I grew up on Long Island and have cooked many hours on waterfront/dockside restaurants
-Open Fire cooking
-Molecular gastronomy/modernist cuisine
More about Chef me:
-6 years private chef and catering experience
-20 years experience cooking
-Kombucha brewer
-Have cooked for the Hamptons Elite, heads of state, celebrity Chefs, picky 12 year olds, 300 seat restaurants, backcountry in Peru/Colorado, retreats, and all kinds of places/people!
-Meal prep services available (on site or off site)
-Front of house experience
More about me:
-I am an explorer. I absolutely love camping/the outdoors/being in nature.
-I have certifications as an energy worker, sound healer, space holder and breathworker. Breathwork is a very important aspect of my physical and mental well being. I absolutely love to share these parts of me as well.
-I am an active Biohacker! I have spent much time, research and effort to find techniques, devices, food combinations, etc so that I can feel my absolute best.
Due to my experience and position, my rates vary widely and are higher than some others. However, I am willing to discuss rates for ideal clients in need. An ideal client might be someone who is a pleasure to work for, and has multiple or ongoing engagements with me.
I thank you for taking the time to read about me, and for your consideration. I'm excited for the possibilities.
