Bradley Carpenter Email and Phone Number

I never thought I would one day be saying that I followed my dreams.I met my wife in the summer of 2012 and she inspired to pursue my passion of scratch cooking. Kitchen culture, daily grind, keeping everything in its place is now my thing. My life forever changed.We moved to Houston TX in April 2013 and after much persistence I was offered a job at the very prestigious Uchi Houston. The CDC told me he didn't care that I had no culinary experience, he could teach me that. He said he liked my attitude and that can not be taught. I haven't looked back since.I never went to Culinary school and I don't have any regrets in that regard. I sought out the best restaurants and pursued employment. The two biggest influences on my cooking are my mom and every chef I worked for. Kitchens are synonymous to life in a way that whoever wants it the most is going to get it.Diversity and creativity are my inspirations. They are responsible for the change that captivates my attention and arouses my curiosity. Persistence and Humor are the main tools in my bag that help me accomplish day to day tasks without building tension and resistance. Standing for what I believe in encourages others to do the same. I want to bring out the best in everyone. I don't have to spend too much time with someone to see the value in them. This field has so much to offer anyone who seeks it out. It has given me the Knowledge to solve problems through stressful circumstances, The strength to tackle obstacles that don't appear to have light at the end of the tunnel and most importantly the wisdom to seek help when I alone can not accomplish the task.I have participated in multiple food competitions including Cochon 555. I am currently working as a sous chef. As a manager I have successfully cut food cost, trained staff and created new dishes that sell. My goal is to continually grow and try to give back to the industry and culture that helped shape me to be the man I am today.