“Food is beautiful, food is art, food is delicious, food is my love.
“I started working in a fine dining restaurant during the summer of 1988, it was my senior year of high school. I worked as a busboy which included cleaning tables, restrooms, and the parking lot of the restaurant. Each shift that I worked I became more involved with the type of cuisine and style of service that was offered in this establishment. I quickly developed a unique style of setting tables efficiently, working my way up to be promoted to server in this same restaurant. It was during this time I began to learn more about the exclusive menu and the delicious items that we had to offer our guests. The Kon Tiki Restaurant was a Polynesian style fine dining establishment which served Mandarin/ Chinese entrees, fresh fish, seafood and delicious prime steaks.
I married and started a family at the age of 21, I continued to work in the restaurant as a server, developing into one of the best waiter’s and product salesman at the premiere local restaurant. I was being compensated daily with gratuity and received the opportunity to work some of the more elaborate parties often held in exclusive venues in the Shreveport/Bossier metroplex while catering for the Kon Tiki Restaurant and Lounge, this supported my wife and twins in the early 90’s. Not only was I flourishing in the food and beverage industry that would prove to be the foundation of my current career path, I also was a college student studying to earn my bachelor’s degree in elementary education.
As the years passed my knowledge, experience and passion to learn more about food and customer service propelled me to become a member of the management team at the Kon Tiki, this allowed me to teach, lead and train others in the restaurant. Being a food and beverage manager gave me a sense of accomplishment and achievement. I enjoyed the adrenaline rush of those busy evenings, expediting food behind the kitchen line, platting a perfect dish while satisfying the customers with delicious food.
In 2006, I decided to join the Army at the advance age of thirty four, It was time for a career change as well a change of scenery from the state of Louisiana. I enlisted in the national Guard and transitioned to the Active Duty component a year later. My first duty station was Fort Sill, Oklahoma. I walked into the Dining facility as a seasoned Food Operations Specialist. I noticed a memorandum that was soliciting candidates for the Installation’s Culinary Arts Team. My prior experience would earn me a spot on this squad, from there my culinary career would ascend into what I am today. I had a platform to practice my skills and developed into a Chef with advance training courses offered through the military. Since that time I have not looked back from gaining experience, knowledge and attempting to become an outstanding Chef and Culinarian. I enjoy sharing my knowledge by teaching and training Soldiers, high school students, and anyone that crosses my path the valuable skill set of preparing food, because- food is beautiful, it is art. Food is delicious and it is my passion!”