What’s the strangest thing you’ve ever eaten?

fried cockroaches


Where do your work or what was your last job?

Executive Chef Etta services/Quality kosher castering

When and where were you born?

1951 Ferndale,Michigan

When you were a kid, what did you want to be when you grew up?

Restaurant Manager

What was your first job in food?

Kitchen Busboy

Did you have an “aha” moment when you knew you wanted to be a chef?


What is your favorite thing about being a chef?

Learning something new about Food ,culture and People

Best advice you ever got?

Don’t sweat the small stuff

What’s the strangest thing you’ve ever eaten?

fried cockroaches

Your favorite ingredient.

Duck breast

The ingredient that you would never use.


Your favorite tool.

My hands

What is your favorite thing to do when you’re not cooking.


What was the hardest thing for you to learn? Or is there something you just can’t get right?

Patience and how important my actions were to others

What would you like to do before you get too old to do it.

Eat at many of the fine restaurants around the world.

How do you deal with the stress?


How did becoming a chef change your life, your direction.

It gave me a real sense of purpose and a way to express creativity ,i never knew i had

Who would you like to meet?

Thomas keller

What would you cook for them?

What ever he wanted

Looking back, is there something you would have done differently?

Yes I would have worked my places, moved more to learn from more chefs

What’s next in your career?


Please give us a cooking tip that people might not know like “adding a little bit of oil to butter so it doesn’t burn.

When mincing herbs always include 1/4 the amount of fresh parsley

Tell us a funny story from the kitchen. This is our favorite thing.

We were on the cooking line Sending smoke back through the air make up while the chefs was dipping a banquet. He came around the corner poured a ladle of oil onth e french top flames flue up sauté chefs look was whoa and chef just said show time we cracked up

Tell us a deep dark secret (doesn’t have to be food related).