Chef Talk

I believe with all my heart that I was born to cook. It is definitely a God-given ability that began when I told my Mom, “I don’t want that for breakfast!” Her response was, “Make your own breakfast!” I was 12, and so it began…

As a “renaissance” teen, I was busy playing in the kitchen as well as laying brick and mixing mortar. One day at a job, the owner asked, “Does anyone want to wash dishes at my restaurant?” I jumped at the chance, and soon found myself behind the line at Capo’s Café in Virginia Highlands making alfredo sauce with my swiftly mortar-mixing wrist. Soon the Ritz-Carlton Buckhead invited me to apprentice in their Five Star Kitchen. After completing their Four Year Certification program, I had found my calling.

Many people ask us where the name “Masterpiece” came from, and it has two meanings for us. Because of our great faith in God, my wife and I wanted to name our business in His honor. He is our master and he gives us peace. I also like to make my dishes look like, well…a masterpiece.

I like to keep my food very clean, fresh and colorful. Often this involves fusing different ethnicities and finding the right ethnic flavors to marry. Clients also ask me what tools and utensils I use in my kitchen, because there are so many options out there today. For any chef I recommend a sharp knife, a good cutting board, a hand blender, a balloon whisk, a channel knife, a food processor, a zester, fresh clean cloths and stainless steel pots. Keep these on hand, and you can prepare almost any dish for your guests. Everything that I make has to have a balance, and my dishes have to share all of these flavors. One of my signature dishes over the years has been the prociutto and pesto-stuffed fillet with red wine bordelaise sauce. Like every dish I make, this one is meant to be an experience. I tell guests at my cooking classes that they have to make this dish with their partner because it is about creating a memory.

When I am asked if I have any advice to offer other aspiring chefs or caterers, I tell them this: It takes a lot of hard work and hands-on experience. I graduated from the American Culinary Federation Educational Institution, and worked my way up the culinary ladder one step at a time. I have also had the opportunity to cook for every governor since Joe Frank Harris, and cooked for the Coca Cola Marketing Department at the 1996 Olympics. It is this hands-on experience that has made me the chef I am today.

Recession Recipes CNN Segment

Recession Proof Menu Planning on CNN

Today I appeared live on CNN to offer expert tips for recession proof menu planning. During a hands-on cooking demonstration, I created three gourmet family dinners all for under $10.

Here are some tips for recession-proof dining:

• Keep a few staple items like canned soup or broth in your pantry to extend or enhance a dish.
• Create a grocery list each week. This will keep your family on a budget and require fewer trips to the store.
• Set aside time to devise a menu each week.
• Ask your family what they are interested in eating. This will minimize the “I don’t like this,” and allow them to feel a part of the planning.
• When preparing food, stick to your kitchen basics. There are so many gadgets out there to tempt us, but they are an unnecessary expense.
• Eliminate processed foods. Not only are they more expensive they are unhealthy.
• Cook food in bulk, freeze the leftovers and make sure to date them.
• Eat more turkey. You can thaw it in the refrigerator for three days and have a week’s worth or meals for under $20.