The importance behind technique

No matter what you’re doing in the kitchen technique is required. The reason behind its importance is consistency. To get the dish executed correctly and consistently, the technique needs to stay the same. Recently I have been given the responsibility of maintaining the dry agers at the restaurant that I work at, as you can see from the image above. I have been working closely with Chef Joel Hassanali to make sure that the steakhouse has the best steaks we can afford to give them. Whether that’s frenching the tomahawks correctly, or the age time on each steak, we are honing in our technique behind what we do to maximize flavor for the customers to come in and enjoy their time there.

When it comes to the recipes themselves, I believe that the knife skills and taste are what can make or break a recipe. Specifically for fine dining, every dish should look and taste the same for each customer. Even outside of the customers view I love to see precise knife cuts and everything coming together in a recipe. I believe cooking is an art, and I strive to challenge myself to make the most beautiful art I can. This can look like a beautiful brunoise or a perfect sear, I see technique as the structure that allows creativity to flourish, and I push myself to make that structure stronger every day