FROM THIS MAN'S KITCHEN

My name is Robert but you can call me Chef. I guess you could say being a Chef was my destiny. Growing up my parents worked a lot an it was important for me to learn how to cook. Eventually I would end up cooking dinner or for family functions. Once I actually became a Chef and I had the freedom to do and make what I wanted I feel in love with food all over again.From working in Jackson Wyoming as a Chef, to working at the Oakmont for the L.P.G.A I am very proud of the work I have done. Although I miss working at the Northridge Macaroni Grill I know I have to push forward and it all begins here, on my page in the vast Internet. So to all my friends at the grill I leave you the pans that I once lit on fire and all the shows I loved to put on being that I am such a ham. I hope everyone can enjoy all the work I have put into this and my other pages, so bon appetite.

A lot of people ask me why I don’t use a lot of measurements in the recipes on my page?

I don’t, I admit it. I have never really like to follow recipes to the letter. I use them more as a guideline. I want people to only take my food as a guideline. There is no need to follow me to the letter because I just want you to have fun. I want you to take what I have and make it your own. Add you own little touches and enjoy cooking for yourselves and your family. Thank you and enjoy