At ICC, my taste buds were blown away countless times, while I tasted foods I never knew could taste so good in my 26 years on this universe (except for my mothers cooking of course). We learned the science behind ingredients, flavors, textures, being manipulated via heat temperatures, kneading, ice shocking... We learned the little details of cooking, what makes culinary an art. I remember being
mind blown by something so simple like heating up milk with fresh Madagascar vanilla bean (soon to be ice cream), and the difference quality of an ingredient can make. My favorite part at ICC was being surrounded by culinary knowledge and being able to ask all the questions that came to mind. Like, is cake served in heaven? Boruck Hashem. From ICC, I worked in many diverse parts of the culinary world. I worked at Mas Farmhouse, freelance catering, to making dinner club tastings, to doing privet chef diners, to traveling with clients for the holidays as their personal chef, to catering work holiday parties... And the goal is to keep this list growing. Working at Farm to Table restaurant Mas Farmhouse, my mind was opened to what seasonal cooking is capable of. Only the best ingredients were used, at the peak of its season. At Mas, every item on the menu was cooked just right, bringing out its richest flavor and color... No vegetable was left behind, and I had an amazing experience working with produce foraged and farmed from around the world. My real joy in cooking is creatively coming up with new dishes, while keeping my eye on the classics. Being able to try something new, and sharing it with others. As a chef, I’m given the ingredients in front of me, it’s then my job to make the best of it.
