Let's Spice Things Up

So where did it all begin? I would say in the kitchen with my Mother, watching her make dinner, helping her and her teaching me the basics. As I got older, I ventured naturally into the restaurant business, from fast food to fine dining I learned the trade.

My next level of learning I owe to Chef Ken Davis. He was the executive Chef I worked under at a very high end restaurant, this is where I learned about spices and what they do to food. My first day I was instructed to taste and smell every spice on the shelf, and when I did I needed to know what all was in that can, this taught me what spices would and would not go with each other and it also taught me to understand the different flavor impact each spice would have. With that background, I still to this day, when I eat anywhere, I slowly try to learn the flavor profile the chef has created and determine what spices were used and to think about the thought process that went into that dish.