About Me.

Born in the Great Lakes of Battle Creek Michigan, raised by a single parent, my mom worked for Kellogg's Breakfast Cereal Company. Cereal was culture in the 70's in Battle Creek.  I had a team around me starting with my grandmother, aunties and uncle's.  My Grandmother was a cook for the Veteran's Hospital and part-time at TIKI a local restaurant in Battle Creek.  She cooked for everyone close to her, it was love, it was Soul food.  

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Well-rounded in food, I started cooking for myself at the age of 8 years old.  Every school I attended had a class that taught cooking, from middle school to high school.  School cafeterias made really great food; Michigan, Texas, and Germany.  In Wurzburg, I had to take a class off campus and work at a military dinner.  They taught us how to run a restaurant; from booking to inventory, even quality control and then towards the end of my shift, I was able to make me a Hoagie sandwich.  My flavor palette is impeccable from where I've lived and from what I tasted. My journey was not over, we landed in Hawaii, the Holy Grail of fresh exotic foods, but I had to start from the bottom after I graduated from high school. I washed pots and pans on base at Schofield Barracks for the military, then I got hired as a prep cook at 19 years old for Chucks Seafood and Steak in Mililani. A cook at Schofield Barracks Bowling Alley, prep cook/delivery driver at Boston's Pizza in Wahiawa. Trained Chinese cook at Wok N Stix in Texas. Hawaii rounded and grounded the cooking flavors, tropical is now added to the palette of Island taste and culture. Soulfood, Greek, German, Italian, Chinese, Korean, Japanese, Hawaiian, Poly, Filipino, American, Southern, and Mexican.