About

I’m 23 years old, married and have a passion for food and the restaurant industry. I work as a cook in one of Seattle’s Japanese restaurants. I have experience in high volume and fine dining restaurants. I have worked with Italian, French, and American cuisines throughout my short career. I feel as though a cook’s first few years are to be devoted to absorption (learn everything you can) which is why I have worked with many types of cuisine. To be a great chef, you need to have dabbled in different areas.
This blog is mostly a way for me to extract my knowledge from its storage files and present it here as a way of expression.


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