- 1983, Culinary School, New Orleans.
- 1983-1986, Pastry Sous Chef, Inter-Continental Hotel, New Orleans
- 1986-1989, Pastry Sous Chef, Willard Inter-Continental Hotel, Washington D.C.
- 1992-2006, Chef/Owner Café Marianna, Alexandria, VA. A full service property serving New Orleans, French, Asian, Latino and other cuisines as well as European style pastries.
- 2009-2011, Restaurant reviewer for Old Town Crier newspaper, Alexandria, VA.
- 2011-Published book, “Accidental Chef.” This book is window into the under belly of real world of professional cooking; substance abuse, sexual exploitation, hellish working conditions… It also addresses current issues such as food sustainability and sourcing, rights and abuses of farm animals as well as how climate change affects food production.
- 2011-Present, Conduct culinary classes at local libraries in Bethany Beach, DE.
Today, he’s making Sautéed Flounder Filets Almandine and Crêpes. You’ll find the recipes below.
Sautéed Flounder Filets Almandine
Ingredients:
1/3 cup flour
¼ cup toasted almond slices
freshly ground salt and pepper, to taste
1 large egg, whisked
1 1⁄4 flounder fillets
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon butter
1 tablespoon fresh chives, chopped
Instructions:
1. Season filets with salt and pepper.
2. Dredge flounder in flour, shake off excess. Coat filets with egg.
3. Heat oil and butter in sauté pan; add fillets and sauté until browned,
about 2 minutes per side.
4. Remove to a serving platter or plate.
5. Add chives and butter to finish sauce.
6. Add toasted almond slice and pour sauce over fish and serve.
Crêpes Recipe
Ingredients:
2 large eggs
1 1/4 cup milk
1 cup AP flour
1 tablespoon sugar (omit for savory crepes)
3 tablespoons melted butter (cook the butter until it’s turns
slightly brown)
Butter, for coating the pan
Pinch salt
Instructions:
1. In a blender or food processor, combine all of the ingredients and pulse until there
is a smooth, lump-free batter. Place the crepe batter covered with plastic wrap in the
refrigerator for 1 hour before proceeding. This allows the bubbles to subside so the
crepes will be less likely to tear during cooking. The batter will keep for up to 48
hours. The batter should be the consistency of heavy cream. You might need to add a
little milk or flour to obtain the correct thickness.
2. Heat a small non-stick pan on a low flame. Add a small amount of butter to coat
the hot pan. Swirl it so the whole pan is coated.
3. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook
until the edges turn slightly brown, then flip and cook for 15 seconds. You can stack
them while warm. No problem, they won’t stick together.
3. Continue until all batter is gone. After they have cooled you can stack them and
store in sealable plastic bags in the refrigerator for several days or in the freezer for
up to two months. When using frozen crepes, thaw on a rack before gently peeling
apart
