How long have you been cooking?
25 years with passion!
How did you get interested or introduced to cooking?
I was raised in a restaurant environment that my grandmother owned from an early age. As I grew older, have that solid foundation only fueled my desire to replicate and hone my skills in the kitchen. From being raised in the Midwest, moving and living in the Southwest for 20 years.
What is your best food memory?
My grandmother teaching me early on how to use a full diner-style kitchen griddle to make fried eggs and hash browns for the 3rd shift crew getting off work in less than an hour.
What is your favorite PS Product and why?
Notorious P.I.G. Rub for it's versatility, flavor and presentation.
What would you want as your last meal?
A medium rare filet with a loaded baked potato paired with brussel sprouts. Don't hold back on the cheese on that potato, please!
What dish/meal do you make on repeat?
A chicken or shrimp in lemon butter sauce.
"That Cherry Bomb BBQ Sauce is a perfect addition to my favorite meats"