A Little About Myself
To start things off, I currently work as a Sous Chef for Piatti Restaurant in University Village, Seattle, Washington (there are a total of 14 stores in the company, most of which are in California). I have been there for 2 ˝ years, and do an extensive amount of time with menu and recipe development. I have worked at two other Piatti restaurants, one in Roseville, Ca and another in Palo Alto, Ca. Both occurred in early 2001 when the Seattle store was closed for renovation. Working at the other Piatti stores gave me a chance to see not only what other Piatti stores were doing, but also the trends in different areas of California. Don’t worry, Seattle is safe from a huge California influence as far as culinary arts is concerned.
I have been in the restaurant industry for about 15 years and I’ve had no formal schooling for my profession. It has all been on-the-job-training, working under different and talented chefs and a vast amount of research. Research has played a key part in my development as a Chef. I learn new and wonderful things about the culinary world every day.
Since I now have my own web site, I am on the internet more often on my time off. I have gathered more information in the last two months than I did in the last two years. I try to keep in touch with people I know through email, but as like yourself, I’m sure, it’s hard to write everyone you know on a regular basis.
Getting the site up and running has been time consuming. I have been writing manual code for the site, instead of using some web editor. It really helps me to learn how certain commands work and how everything that I type appears on the site. In a way it is a lot like cooking, as long as you follow the recipe that someone has put in front of you, the end result will be more gratifying than if you just go at it blind.
Anyway, I have my own little corner of the “world-wide-web” to share with you some of my recipes, pics and other stuff that I enjoy and get a kick out of. Enjoy your stay and email me for some feedback.
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