Food for me is a vehicle to tell a story about a culture, bring people together, learn, and experience life. You need all five of your senses when eating a great meal and that is what makes food unique, fun and in a class of its own.

As current Junior Sous Chef for the Twenty/20 Grill & Wine Bar. I try to keep food simple and speak to classical French technique with a chip on one shoulder. I try not to say I create anything new, but rather rearrange classical ideas and add my love into the food. Then see what happens. Sometimes I get the “throw backs” and other times a bit more adventurous…either way I enjoy the heat of a oven on my face, the smell of shallots and garlic and sound that meat makes when it put in smoking hot pan. For those who are wondering Mercredi nuit means Wednesday night in English, hump day, you know that day in the middle of the week that seems so hard to get through some times. Well lucky for you, Mercredi nuit is the night for good food, good company, and a good drink to help you push through the rest of the week. Thank you for reading and I hope you enjoy my food and thoughts.

I am happy to say another Wednesday bites the dust. We have had some great weather the past few days and going to the farmers markets has inspired me a great deal and I can’t wait for the spring.

Over the years, I have read tons of culinary books. Some of the chefs that I have had a big influence on me and how I cook are Marco Pierre White, Eric Ripert, and Thomas Keller. They are similar chefs but they have their distinct differences. Refinement, an alteration that improves something (food) to make it more sophisticated, depth of flavor, making every bite exploded in your month. A quote from an eighteenth-century food writer Brillat-Ssavarin, “To know how to eat well, one must first know how to wait”.