* Minimum 3 years professional cooking experience.
*Intermediate to advanced knife skills.
* Must be able to work clean and efficiently in a very high pace, environment.
* Must be passionate about both cooking and service.
* Must be able to work a 40-hour work week. Weekends are a must and willing to work overtime when needed.
My approach is to help develop you and expose you to culinary technique.
I personally work on the development of the following:
- A respectful professional approach to both, food, work environment and you as an individual.
- Building a professional kitchen culture
- Building advanced flavor profiles
Cooking techniques such as:
* Beginners approach to food science
* Molecular gastronomy
* Breaking the barrier toward modernist cuisine