Career: Executive Chef at The SEED School of Washington D.C.

Q: What are some of your most cherished dishes?
A: There are two dishes I cherish the most; salmon cakes from my father and pecan wild rice from my mother. One signified Sunday breakfasts and the other the Holiday’s, but still bring back fond memories of my childhood.

Q: What are some of your fondest memories of being in the kitchen?
A: I remember the first time I made pancakes, I was about 9 years old. My father and I made them together; he let me make the batter, pour it, and even flip the pancakes. The first one looked a little rough but after I got the hang of it, they came out great and my family enjoyed them!

Q: What did the kitchen/cooking represent in your family? 
A: In my family, especially during my younger years, cooking was quality time spent with my siblings; experimenting, elevating, or changing dishes. The holiday season, and special family events, really allowed my family and I to bond on many levels.

Q: In a short phrase, how would you describe cooking for others?
A: I cook with pride, love, and joy. This is what keeps me focused on preparing food that can be enjoyed by many people, from all walks of life.