Training: Culinary Institute of America located in Hyde Park, N.Y.

Inspiration: “I guess I was born into it. My Dad had his own restaurant (Puerto Rican). Back then, I did a lot of work in the restaurant, but it was more like pots and pans, toilets, and floors. My Dad was an ‘old school chef’; he didn’t let me do any cooking! “It was after I got out of the military that I decided to pursue a career as a chef.”

Favorite Type of Cooking: “I have no favorites; I enjoy it all!”

His Job: “I enjoy working with an older clientele. It can be a bit of a challenge because as we age, our taste buds start to go. Your sense of sweet and sour are the first to go, followed by the sense of hot and cold. This makes presentation even more important to the dining experience, in order to help a person feel satisfied.”

On His Own:“I like to play golf, racquetball, and I enjoy flying kites.”

Recipe:

Spring Vegetables with Shallots and Lemon

Serves 6
Recipe source: www.thatsmyhome.com

Ingredients: