Chef Andi
My blogs
| Gender | Female |
|---|---|
| Industry | Arts |
| Occupation | Chef |
| Location | United States |
| Introduction | I am a classically trained chef. I went to culinary school so I have that little piece of paper that makes me "official". To say official is kind of a joke because I would say, to date, about 20% of my food knowledge came from culinary school. There is no substitute for experience. My internship was at a large resort here in Florida, where I got to see every aspect of food. Whether I was working a 2,000 person banquet, a lunch shift in the sports grill, saute line in the casual dining restaurant, building a wedding cake on-site with the pastry chef or working Garde Manger in the fine dining restaurant, I saw every aspect. I finally settled in the fine dining restaurant, where I had access to the finest ingredients you could dream of. We also had a very state-of-the-art kitchen with every machine and gadget imaginable. The result: the creative ability to create delicious dishes every single day. I currently work in a different fine dining restaurant where I still have some creative ability to create specials, but not quite to the same caliber. Needless to say I love my job and have a true passion for food and that comes through in every dish I make. |