How It Works

Kids' Stuff

I've been cooking for 23 years, and have been very fortunate to work under some amazing Chefs

They weren't just Chefs - they were teachers, mentors, and now friends. They taught me the importance of not just understanding how, but why. They showed me how to be a teacher. They invested time, money, and energy into me; teaching me all the techniques they knew.

And now, it's my responsibility to pass that down to the next generation. Having young people that are interested in food, who want to talk and ask questions about how and why I do something, and want to watch so they can better understand... that, to me, is a debt I owe and I'm honored to fulfill it. To share the knowledge and technique that I've learned on my own journey.

Styles of cooking.
Efficiency.
How to cook a perfect scallop.
Mise en Place is not just something you practice in the kitchen, but a mindset you are always using.
Slow is smooth, smooth is fast. Truly!

Many times families who have kids that are interested in food let me know that walking through the door. If so, I invite them into the kitchen to watch and talk, to hang out at the bar, to and watch and learn while I prep and plate. I share my thought process behind what I'm doing and why I'm doing what I'm doing. If there is something a kid can help with (with parents permission of course) I'll let them help plate up appetizers, garnish different courses, etc.

I generally keep them away from fire and knives depending on their age, and again, permissions.

Kidding aside, we're safe, we promise.