On the day of my orientation for Culinary School, we were asked why we were there. After the others talked about being famous Chefs or opening their own restaurants, my answer was this, "I want my food to be famous." Other people can have all of the Fame, as long as it is my food that "got em there."Specialties: versatile in many areas of "culinary arts". I have a love and aptitude for Pastry and desserts.