Chef in Dallas, Texas

Attended culinary training and then went straight yo the kitchen as a prep/line cook in 2006, from then until now have neen thrown in the pits of EVERY situation that can happen in a professional kirchen. Worked very hard to climb that ladder to become a lead.( in hawaii, being a native to, is very hard in a male dominant environment) finally 4 years ago became an assistant sous chef.....and now a chef de cuisine. I put love into EVERYTHING i cook, iy is the last thing i have left if my mother, so every dish i make is in remembrance and love of my mother, and creating new flavors and mixing them all up and finding the end result is fun too.