Chef in Brunswick, Maine

My name is Jeremy, and I have been cooking since I can remember. Professionally, I began my career at a lobster wharf in Boothbay Harbor, ME. It was a summer job to make some cash (at a whopping rate of 9 dollars per hour, not to brag). I've sold, purchased, steamed, and processed thousands and thousands of pounds of lobster in my life... As a Maine chef should :) Since then, my world has revolved around food, and as a young prep cook at a hotel in South Portland, I became obsessed with the culinary world. I quickly realized how little I knew, but I did know that I wanted to be able to do everything that my Chefs could do. I'd get out of work at 11 PM and spend my nights researching and attempting to absorb as much information as I could find. I couldn't get enough. All of that, plus making every mistake one can make in a kitchen and being corrected by the profane sociopaths that I called "Chef," I eventually gained the tools needed to become one of those crazy people. I've been an executive Chef since age 27, and I've been kicking my own ass ever since! I am looking to expand into other areas and really enjoy doing private catering events. I've done 10 course tasting menus for 4 people and I've done large scale fine dining events for 800 people. Each time, I go out of my way to ensure that no matter the quantity, the quality of everything served remains at its highest. I like to have fun in the kitchen, I love music, and make sure that the Bluetooth speaker is constantly blasting while I prep with my team. My cooking style is influenced by many different cuisines, but it is all tied together with classical French cooking techniques. I like to combine different flavors from around the world in ways that one typically would not think to try. Every once in a while, I end up with a dud, but more often than not, good things come out. I'd love to cook for you!