The Pursuit of Knowledge

I am constantly in pursuit of new knowledge when it comes to cooking. A lot of the time this comes through experience. That is why I chose to do a stage at Humus x Hortense in Brussels, Belgium. There I was a part of the hot section. Although I was slow at first, I got the hang of the tasting menu style of restaurant, and I honestly fell in love with it. I find being able to prep for the exact amount of food needed to serve the guests very satisfying. The dish you see above was what the sous chef put me in charge of while there. Might be because all the tasks were tedious but in the end the dish comes together beautifully. Even as a stage I was given responsibilities that pushed me day in and day out to be better.

When I got back, I was given the opportunity by Chef Joel Hassanali to help open a new steakhouse, Pivot Prime. This was another opportunity for me to learn a lot. I had never been a part of a new restaurant. I am constantly pushed to strive for consistency and with the leadership I have there. One way I have been pushed recently has been with keeping the sauces consistent. Keeping everything the same through the stock, the demi, then to the sauces themselves are a science that I have been immersing myself in. I am very grateful for the opportunities I have been given, and am excited to see where I can go from here.